Bel Moherdaui
In early June, Joyce Galvão gave a course at Instituto Brasil a Gosto about the technique behind homemade cake recipes. The pastry chef talked about balancing ingredients, creamy and frothy methods, especially in the case of cornmeal cake – but that can be replicated in other recipes. To the admiration of the students, the same ingredients, submitted to different processes, give different and delicious results. Check some images of what happened in class in the gallery below:
