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the different molds and cake ring used by professional pastry chefs for pastry preparations
conical colander with very fine mesh
Advantage and Use of special decoration moulds:
Pie and brioche mold
Placement without oxidation
Matériel Pro<br/>Emporte pièces Nº1 Transfert pour Chocolat the different molds and cakeCutters N1 Advantage and Use of the cookie cutter: Mussel cookie cutter Size of a hand for Number cake sandblasted tartlet other champion cakes. 24 7 SUPPORT Contact : info@ecoledepatisserie boutique. com The school shop guarantees you Satisfied or Refund for 30 days Tip+Recipe and Tips the pastry school ecoledepatisserie. fr
US$ 17.00
US$ 224.95
US$ 109.95
