Vicky School

09/02/2024

A brief reminder of the Tartlets lessons available in our school:

— TARTE PECAN;
— TART MIRUM.

If you want to delve into the details of the entire process of making tartlets from start to finish, our school offers a separate lesson that includes both theoretical aspects and a step-by-step guide on preparing a CARAMEL TART.

That’s great news! The school’s website offers a free lesson on making STRAWBERRY TART.
Absolutely free, you can explore the format of our lessons and prepare an exquisite dessert.

The school’s website link is in the profile header. If you encounter any difficulties, feel free to text DM or send an email✉️

03/02/2024

08/01/2024

How to access the video and lesson after payment?

You don’t need to search your email!
Right after the payment, you’ll get access to the entire lesson:
* video
* recipe
* theory part
* individual chat with me

All of this is available in your personal account on our website (link in the profile).
And I’d like to remind you that you can buy the lesson from any part of the world. Payments are accepted from any cards, converted at your bank’s rate.

03/01/2024

To create pastry masterpieces, you’ll need minimal equipment:

- Whisk
- Various saucepans
- Rolling pin
- Teflon or silicone mat
- Baking rings
- Silicone spatula
- Piping bags (preferably disposable)
- Pastry spatula
- Piping tips
- Cooking thermometer (probe or pyrometer)
- Kitchen scales
- Mixer (preferably planetary)
- Oven (any!)

If you plan to work, for example, with velvet, an airbrush or spray gun will be useful. More details about the technical side of this issue are available in the lesson «PRALINE”

Link to the website in the profile header✅

24/12/2023

From the team of our school - warmest greetings on this festive day!
May the spirit of Christmas bring warmth, laughter, and the sweetness of joyful moments to your celebration.

Merry Christmas🎄🌟✨

22/12/2023

PANETTONE RECIPE❄️

19/12/2023

Today, we received a question about understanding which desserts can be frozen and which cannot.

Firstly, to understand this, it’s essential to analyze the components of the cake (dessert): sponge cake, cream, filling... If each component can be frozen, then the entire cake can be frozen.

To analyze these components, one needs to delve into the theory of ingredients 🙏🏼 It’s a very extensive topic.

Most desserts can be frozen, but caution should be exercised with ingredients high in water content: milk, cream, and fruits.

When it comes to ingredients that help preserve taste and texture when frozen, fats, sugar, and thickeners play a crucial role. They help retain moisture and texture.

Invert sugar lowers the freezing point of fillings, thereby preventing crystallization.

- Fillings with corn or potato starch cannot be frozen. However, with modified starch, they can.
- Fillings with pectin or agar cannot be frozen, but with pectin NH, they can.

15/12/2023

ROM BABAS❤️
Find the recipe in the gallery👉🏻