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The basis for the most delicious cakes, pastries, creams and mousses is cream, which is whipped until the desired consistency. And it is with this whipping process that a lot of problems arise. Under-whipped cream will not hold the volume, and over-whipped cream will stratify. Today I will tell you how to properly whip cream at home and what to do if it is not whipped.
About the "classification" of peaks: • Меренга БЕЗЕ | француз...
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