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Port Culinaire Gourmet Magazin, Ausgabe 42, 1 St sub reiben und schneider Durch langes Rösten der Mandeln Durch langes Rösten der Mandeln und lang anhaltendes Kochen des Karamells bekommt diese Pralinenmasse ihren ausgeprägten Mandelgeschmack und ihre ausdrucksstarken Karamelnoten aber auch verfeinert mit Chutney oder Kräutern Mit Daniel Fehrenbacher im Land des Parmigiano Reggiano Gewinner des Signatures Patisserie Awards 2016: Matthias Carben Master of Pastry Das neue kulinarische Alphabet einsunternull Radikal erfolgreich: Micha Schäfer & Billy Wagner
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