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Pastry School Diary - Superior Pâtisserie, Weeks 5-6
a table topped with lots of different types of desserts
6
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Pastry School Diary - Superior Pâtisserie, Weeks 5-6 • baste cut fold

Weeks five and six of Superior Pâtisserie at Le Cordon Bleu London. Entremets, plated desserts, and the afternoon tea party.
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Rebecca Frey | Baste Cut Fold

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