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Add to that the fact that most culinary schools silo savory and pastry, and the result is that many chefs have zero experience making desserts. For some chefs, though, the magic is in the crossover.
We start with using the Cannelés De Bordeaux recipe by recipe developer Eric Ngo and listening to tips from Leanne Tran, who leads a six-person, all-female pastry chef team at Le Crocodile ...