Try this technique on @gronda
0:24
Try this technique on @gronda
7K views1 month ago
YouTubeGronda
Get the Recipe on @gronda A clean marbled tart shell comes down to two things most people get wrong. Fold your two colored doughs just a few times and never re-roll the scraps. The swirl you make is the swirl you get. Then match the bake to the dough: egg-and-sugar dough browns fast, so keep it low and trust the timer, not your eyes. Eggless dough can take more heat. Know your dough, then choose the bake. Full method from @simone.meli (classic) and @pastrybloom_yes (vegan) on Gronda. Find the li
0:37
Get the Recipe on @gronda A clean marbled tart shell comes down to two things most people get wrong. Fold your two colored doughs just a few times and never re-roll the scraps. The swirl you make is the swirl you get. Then match the bake to the dough: egg-and-sugar dough browns fast, so keep it low and trust the timer, not your eyes. Eggless dough can take more heat. Know your dough, then choose the bake. Full method from @simone.meli (classic) and @pastrybloom_yes (vegan) on Gronda. Find the li
1.6K views1 month ago
TikTokgronda.com
Get the Recipes on @gronda
0:37
Get the Recipes on @gronda
8.7K views5 months ago
YouTubeGronda
Get the Recipe on @gronda
0:50
Get the Recipe on @gronda
2.9K views11 months ago
YouTubeGronda
Get this Recipe on @gronda Meringue only holds the shape you pipe into it, and it's too soft to sculpt any other way. Unless you borrow a trick from the pros. @julescooking sets a thin skin on the surface in a single instant, leaving everything beneath it untouched and soft. The result is a meringue that's shaped, not frozen, then turned into an amuse bouche you'd swear came off a tasting menu. The full technique is on Gronda. Find the link in the bio.
0:37
Get this Recipe on @gronda Meringue only holds the shape you pipe into it, and it's too soft to sculpt any other way. Unless you borrow a trick from the pros. @julescooking sets a thin skin on the surface in a single instant, leaving everything beneath it untouched and soft. The result is a meringue that's shaped, not frozen, then turned into an amuse bouche you'd swear came off a tasting menu. The full technique is on Gronda. Find the link in the bio.
1.7K views1 month ago
TikTokgronda.com
Get this Recipe on @gronda Smoking your finished plate barely works. The aroma clings to the surface and fades within minutes, because smoke lives in fat, not water.The chef @alexthiebaut flips it. He smokes the oil first, dropping hot charcoal straight into it. No flame, just residual heat pulling the smoke in as it cools. Strain it, build the mayo on top, and the smoke runs through every bite. Full method on Gronda. Find the link in bio.
0:34
Get this Recipe on @gronda Smoking your finished plate barely works. The aroma clings to the surface and fades within minutes, because smoke lives in fat, not water.The chef @alexthiebaut flips it. He smokes the oil first, dropping hot charcoal straight into it. No flame, just residual heat pulling the smoke in as it cools. Strain it, build the mayo on top, and the smoke runs through every bite. Full method on Gronda. Find the link in bio.
46.3K views1 month ago
TikTokgronda.com
Crémeux ☁️ Get the Recipes on @gronda
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Crémeux ☁️ Get the Recipes on @gronda
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YouTubeGronda
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