Chef Betsy

Shaping Levain (stitching method)
Shaping Levain (stitching method)
Scoring and Stenciling
Scoring and Stenciling
Soft Rolls part 3
Soft Rolls part 3
Soft Rolls part 2
Soft Rolls part 2
Soft Rolls part 1
Soft Rolls part 1
Russian Tea Cookies
Russian Tea Cookies
Rye Bread part 3
Rye Bread part 3
Rye Bread part 2
Rye Bread part 2
Rye Bread part 1
Rye Bread part 1
Italian Buttercream part 3 Storage
Italian Buttercream part 3 Storage
Banana Bread part two
Banana Bread part two
Banana Bread part one
Banana Bread part one
Cream Scones pt 4
Cream Scones pt 4
Cream Scones pt 3
Cream Scones pt 3
Cream Scones pt 2
Cream Scones pt 2
Cream Scones pt 1
Cream Scones pt 1
Filling, Finishing Choux
Filling, Finishing Choux
Diplomat Cream
Diplomat Cream
Ganache
Ganache
Chantilly Cream
Chantilly Cream
Pate a Choux piping and baking
Pate a Choux piping and baking
Pate a Choux part 2
Pate a Choux part 2
Pate a Choux part 1
Pate a Choux part 1
Craquelin (for pate a choux)
Craquelin (for pate a choux)
Pastry Cream part 2
Pastry Cream part 2
Pastry Cream part 1
Pastry Cream part 1
Italian Buttercream part 2
Italian Buttercream part 2
Italian Buttercream part 1
Italian Buttercream part 1
Starting Vanilla Extract
Starting Vanilla Extract
Tempering Chocolate, seeding method
Tempering Chocolate, seeding method