Kritika Handa
Techniques for creating light, flaky layers with proper dough lamination and temperature control.
Achieving a tender, crumbly texture with the right balance of butter and flour.
Making choux pastry that puffs up well, ideal for éclairs and profiteroles.
Crafting delicate macarons with smooth, shiny shells using meringue techniques.
Preparing rich, creamy ganache for filling and frosting with the right chocolate-to-cream ratio.
Making smooth pastry cream for versatile fillings in tarts and éclairs.
Techniques and tools for elegant pastry decoration, including glazing and piping.