Apart bread, much pastries use the foam to give texture, from softy to crispy, from lighty to airy!
And for more on the foam, go to the “theory” section!
Coming next: Macaron, dacquoise, Success, progress, Savoie’s biscuit
(française, suisse, italienne)
|Biscuits and boudoirs
||Genoese – rolled biscuit|