Making a A Cream Puff Tower(profiterole) for a wedding cake, as a summer version of a croquembouche
ฝัง
- เผยแพร่เมื่อ 15 ก.ย. 2024
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● Pastillage(Sugar art)
125g Powdered sugar
18g Water
4g Gelatin
3g Glucose syrup
● Glace royale(Royal Icing)
150g Powdered sugar
15g Egg white
5ml Lemon juice
こんな素敵なケーキでお祝いされたら、絶対幸せになれますね❤( *´艸`)うふふ
만드는 과정보니 엄청달아보이네요