Steps for making French pastry

Dakwaste base egg white.............150g sugar..... .............80g almond flour.............100g sugar............. ......80g cake flour.............40g passionate filled eggs............. 50g egg yolk............40g sugar.............25g mango puree..... ........20g isinglass.............7.5g butter............. ..15g coconut puree.............10g passion fruit puree.............20g 1. Mix the 3 kinds of purees and stir continuously. 2. Add eggs and egg yolks and stir. 3. Finally add butter and isinglass and mix well (insulated water is required for stirring during production). Chocolate Ganache Callebaut 53.8% dark chocolate... ........200g whipping cream.............200g 1. Boil the whipping cream to 80 degrees, pour it into the chocolate and mix well with the caramel Chocolate Mousse Whipped Cream............100g Sugar.............100g Salt..... ........2g isinglass.............10g lemon juice............. ...0.5g Callebaut 53.8% dark chocolate.........100g whipped cream.........400g 1.400g whipped whipped cream 2. Cook sugar, salt and lemon juice until caramel color, add heated whipped cream and cool it down 3. Mix whipped whipped cream, caramel ingredients, melted chocolate isinglass and caramel chocolate glaze sugar... ............100g Glucose Sugar......................13g Callebaut 53.8% Dark Chocolate... ..110g whipping cream..................150g milk..................150g isinglass.. .........10g 1. Cook the sugar and glucose until caramel color, add heated whipping cream and milk, and finally add melted chocolate and isinglass 2. Wait for it to cool and then pour the almond biscuit base butter.. .............150g sugar.............200g eggs............. 1 almond flour............

Can French pastry be called a work of art?

The five elements of food are color, Smell, taste, meaning, shape, and the word "color" ranks first, which means that in today's society, eating is no longer for filling the stomach, but a "entertainment" for the body and mind. Inadvertently, it also requires pastry chefs to With an artist's vision, the food should not be overly decorated or distract from the main features, but should also attract the eye and arouse appetite, and have a dual understanding of the ingredients and the diners.