1.0Innovative Pastry Educationhttps://jordibordas.com/zSvitlana Yavonhttps://jordibordas.com/z/blog/author/svitlana-yavon/- Innovative Pastry Educationrich600338<blockquote class="wp-embedded-content" data-secret="mr2QERZWjO"><a href="https://jordibordas.com/z/forums/reply/11920/">Respuesta a: Foro de consulta. Curso de introducción a la pastelería sin azúcar (inglés)</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://jordibordas.com/z/forums/reply/11920/embed/#?secret=mr2QERZWjO" width="600" height="338" title="«Respuesta a: Foro de consulta. Curso de introducción a la pastelería sin azúcar (inglés)» — Innovative Pastry Education" data-secret="mr2QERZWjO" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript">
/* <![CDATA[ */
/*! This file is auto-generated */
!function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document);
/* ]]> */
</script>
hello. I’ve done Almond and raspberry cake. 1. in the recipe there is such an ingredient as pure raw almond paste but there is no description how to make it. Could you please write. 2. when I’ve done candied almonds I’ve heated the Yacon syrup up to 115 degrees and put there almonds. how much […]