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: Videos
Chef Glacier: Entremets/Cream of Tartar (World Pastry Forum)
Chef Glacier discusses the use of cream of tartar in egg white foam formation for a hazelnut dacquoise.
Chef Glacier: Entremets/Egg Whites (World Pastry Forum)
Chef Glacier discusses how adding sugar to egg whites as they are being beaten can affect how long it takes to beat them as well as the final results.
Hands-On Class 2010 World Pastry Forum
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