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La pasticceria di base

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La pasticceria di base. Paste secche. La pasta sfoglia. salata. La pasta brisèe. zuccherata. La pasta frolla. Paste molle. La pàte à choux. L’ appareil per crespelle. Le masse montate. La gènoise. Il bisquit. La pasta per friggere. Le paste lievitate. Con lievito di birra.

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La pasticceria di base

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  1. La pasticceria di base

  2. Paste secche La pasta sfoglia salata La pasta brisèe zuccherata La pasta frolla

  3. Paste molle La pàte à choux L’appareil per crespelle

  4. Le masse montate La gènoise Il bisquit La pasta per friggere

  5. Le paste lievitate Con lievito di birra Con lievito chimico Pasta per briosch Pasta per cake croissant Marbrè Babà e savarin Pasta madeleines La pasta per pizza

  6. Altre preparazione di base Crema pasticcera bavarese Creme caramel gelato

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