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in Create a business Add your restaurant up to deliver. Picked for you.
Annual Membership. Thanks for the excellent information in this chat!
Sorry about that
I struggle with macaroons… they make a nice foot but then start cracking and is completely hollow inside…what could be the reason? Monthly or annual member.
Thank you. Learn new craft techniques and tips from the experts.
Pastries & chat
Monthly Membership. We will be live for one hour on April 5th at pm.
I got no humps. Lost your password?
Picked for you
Looking forward to your next chat! Or can I go down lower or add some other ingredient to reduce the sugar?
us for Craftsy Chats to talk about pastries with Colette Christian. Stay connected to Craftsy experts.
Thank you, Colette, for all of your insights and tips!! What a great chat!!
I put my Madeline batter in refrigerator for two hours before I baked them. You really are a wonderful teacher, keeping it real in the moment! Access to every class.
LOG IN. Search for:. Do I need to use special sugar and not just cane sugar for the recipes? How much can I reduce the sugar percentage wise before the recipe no longer chemically will not work.
When I par bake pie crusts they slide down the pan. I find an awful lot of cake and cookie recipes far too sweet.
What did I do wrong? Remember me.