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Cakes & Bakes

Raspberry Cremeux

VALENTINES DAY RECIPE HOTEL SAHARA STAR BY CHEF JITENDRA SHAH, ASSISTANT PASTRY CHEF, SAHARA STAR RASPBERRY CREMEUX INGREDIENTS Raspberry Puree - 800 gm Castor Sugar - 240 gm Egg Yolk - 300    gm Whole Egg - 300 gm Unsalted…
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