From our October 7 class Q&A. This is an editorially consolidated student question, answered from the course reference. Can entremets be assembled in silicone moulds, hemispheres or cake ri
Topic
Baking & Technique
Recipes going wrong, eggless swaps, chocolate, and troubleshooting.
From our October 7 class Q&A. This is an editorially consolidated student question, answered from the course reference. Which fillings work in macarons, and does a pink shell need a strawbe
From our October 7 class Q&A. This is an editorially consolidated student question, answered from the course reference. Should the jelly insert and sponge be frozen before entremet assembly
From our October 7 class Q&A. This is an editorially consolidated student question, answered from the course reference. Can whipping cream replace heavy cream, and which fat percentage is n
Thinking about doing this properly?
Truffle Nation's professional programme runs at our Delhi (Saket) campus — hands-on, small batches, and built around actually earning from what you bake.
- 4–6 month professional programme, Delhi campus
- 1:8 chef-to-student ratio — real bench time, not demos
- Full eggless curriculum alongside classic French technique
- 400+ students placed and running their own bakeries
- Business & pricing strategy built into the course
From our October 7 class Q&A. This is an editorially consolidated student question, answered from the course reference. What is praline in pastry fillings?
From our October 7 class Q&A. This is an editorially consolidated student question, answered from the course reference. Do entremets always need a shiny mirror-glaze finish?
From our September–October class Q&A. We’ve grouped related student questions and prepared this answer from the course reference. Can I change a premix recipe or make my own dry cake mix?
From our September–October class Q&A. We’ve grouped related student questions and prepared this answer from the course reference. What tray size and batter thickness should I use for a Swis
From our September–October class Q&A. We’ve grouped related student questions and prepared this answer from the course reference. Why does a Swiss roll crack, and how is it finished?
From our September–October class Q&A. We’ve grouped related student questions and prepared this answer from the course reference. Can I swap natural and Dutch cocoa or omit the soda and red