Quail with Quail Mousseline 🐤 Get the recipe - https://gronda.link/MF6WVoWu9Hb What do you add to a quail to make it even better? Even more quail. Chef Elisabetta takes everything you ever knew about cooking poultry and throws it out of the window. The finesse and techniques she applies take the humble quail and turn it into something you’ll find at some of the best restaurants in the world. #FarmToTable #Poultry #Mousseline #PastryTechniques #SousVide #CulinaryArt #FineDining #Gronda | Gronda

Baked custard is a staple recipe in French baking! Once you can make this you can make sooo many for instance. 1 part pastry cream and 2 parts whipped cream makes for creme legere a super stable pipe@able filling for just about any cakes, tarted and entremets. 1 part pastry cream and 2 parts butter whipped makes creme mousseline french butter cream. Aka the best thing ever also when I say parts I’m talking in weight grams not cups ! | Bake it with Mel

How To Make Mousse Filled Chocolate Baubles By Cupcake Savvy | Clever Ideas