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Feel free to write me an E-Mail for questions, feedbacks or other to [email protected] You find me on facebook via http://www.facebook.com/perlavia.ch You find me on facebook via https://www.instagram.com/perlaviva/
Contact
Feel free to write me an E-Mail for questions, feedbacks or other to [email protected] You find me on facebook via http://www.facebook.com/perlavia.ch You find me on facebook via https://www.instagram.com/perlaviva/
Contact
Feel free to write me an E-Mail for questions, feedbacks or other to [email protected] You find me on facebook via http://www.facebook.com/perlavia.ch You find me on facebook via
Choux à la Crème
Fortgeschrittene Feinbäcker und Feinbäckerinnen, dieses Rezept ist für euch. Vorausgesetztes Material sind einen Spritzbeutel und dazugehörige Tülle mit runder Öffnung (12 mm Durchmesser). Pâte à Choux zu Deutsch Brandteig ist ein traditionell französischer Teig, der für Éclairs benutzt wird. In diesem Rezept spritzt man den Brandteig rund anstatt länglich wie bei Éclairs. Nach dem Backen […]
Lavender Sablés
When I worked at Bakery 29 in Tel Aviv my boss Maya tried recipes for the big Jewish holidays. Here is one of those recipes. My brother Leander told me to establish a business with only these Lavendel Sables. In other words they have an amazing taste. Served with some fresh fruits they make a […]
Lavender Sablés
When I worked at Bakery 29 in Tel Aviv my boss Maya tried recipes for the big Jewish holidays. Here is one of those recipes. My brother Leander told me to establish a business with only these Lavendel Sables. In other words they have an amazing taste. Served with some fresh fruits they make a […]