Pastry Course Day 32: Ice Cream and Wine and Food tasting with Robert Verweij

Pastry Course Day 31: Raspberry and Chocolate Desserts

Pastry Course Day 30: Making an ice sculpture

Pastry Course Day 29: Painting with cocoa and visiting the Bakery Museum

Pastry Course Day 28: Finishing the tragacanth piece

Pastry Course Day 27: Sugar eggs and the start of a tragacanth piece

Pastry Course Day 26: Pulled sugar

Pastry Course Day 25: Four types of friandises

Pastry Course Day 24: Oscar cake

Pastry Course Day Twenty-three: Petit Fours, Macarons, Croquettes