Basic Professional French Cooking

On www.melaniff.com since 2016

Introduction to Basic Techniques

Session 25

1. 1.Preparation of Genoise - Rules to be Respected
   

2. 2.Preparation of Crème Anglaise
   

3. 3.Color and Flavor Variations
   

4. 4.Cooking Sugar Syrup
   

    RECIPES

    La Genoise

    Crème au Beurre

    Crème Anglaise