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The Entremet GlacÚ: Champignon Framboise, by Pastry Chef Hiroyuki Emori

Learn how to make the Entremet Glacé with the Pastry Chef Hiroyuki Emori

The course

Pastry Chef Hiroyuki Emori, winner of FIPCG World Championship of Pastry, Chocolate, and Ice Cream in 2015, will reveal his original recipe of Entremet Glacé "Champignon Framboise" to celebrate 5 year anniversary of Carpigiani Gelato Pastry University.

Course Language:
English and Japanese 

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