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Make shiny and crunchy chocolates as greedy as those of your confectioner, it's not as complicated as you might think. Origin and choice of chocolate, tempering, molding, dipping, decorations Make molded and soaked chocolate candies with various fillings and become the new Charlie and the chocolate factory!

According to legend, the pastry chef Stohrer invented the baba at the request of King Stanislas. Wine and rum, there was one step!

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200 histoires spéciales Belles-mères

Since then, time has passed but Ali Baba is the same: a marvel of balance with a soft bun dough sprinkled with alcohol and traditional or original garnishes. Learn how to make this classic pastry available in 4 versions, depending on seasonal fruits and the chef's inspiration. Want to make a good and beautiful cream desserts worthy of the greatest pastry chefs? Game of flavors and textures, sweetness and modernity: nothing is left to chance to make you a great chef! If its origin is uncertain, Black Forest is a mythical and a sublime cake.

A extra gourmet chocolate mousse and a modern setting for a classic but chic Black Forest! Created in by the Dalloyau house, Opera is probably one of the most refined and subtle pastries. A succession of fine layers providing a perfect marriage of textures and flavors: the coffee cream, the crisp dark chocolate icing, the soft biscuit Joconde and the velvety of the dark chocolate ganache. Forward Maestro!

Sweet pastry, everyone knows.

La Belle-Mère - Episode 28

But what about the salty side? Macaroon, Millefeuille, Eclair Everything is possible thanks to these perfect imitations of classic pastries with original associations! Take a salty turn and come make surprising recipes that reconcile sweet tooth and salty tooth!

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Originally from Algeria, the Castel became over the years a monument of french pastry. Come to learn how to make this classic entremet made of an almond biscuit, a buttercream lightened by a meringue and a house-made praline. You love the traditional Millefeuille? You'll love our greedy version! Swiss, French or even Italian, this great lady dressed all in white, gives air and cracked many desserts!

Crusty, melting, or both at once, the meringue is crisp as Mont Blanc, Pavlova or otherwise Merveilleux cake. How consider a Christmas dinner without a yule log? Fruity or chocolaty, rolled or ice, Yule log is THE dessert of the year'send. Light on this essential at a workshop where you will learn all the methods for performing step by step, two gourmet yule logs will amaze your guests!

This year, i'll make the log! Made of meringues with almonds, a mousseline cream with homemade praline and praline grain, the Success is perfectly moist and crisp at once. Learn how to make this major that will certainely satisfy all foodies. Nougat of Montelimar, fudges, marshmallows Discover a world full of sweets!

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It's decided, from now it will be only good and homemade! If you want to offer a reservation to a loved one, please indicate their lastname and firstname. The price of the reservation will be replaced by the mention "gift" on the ticket which will be sent to you after validation of your order. You want to learn the basics of pastry? You want to go further in your technical knowledge and take the time to perfect your skills?

Your subscription is personal and personal but you can book up to 2 places per workshop to invite a person of your choice. The subscription can be used on all our workshops. Place Choose city Bordeaux Toulouse Marseille. Theme : Macaroons and meringues. Notify me as soon as a place is free ok. Sold Out. Theme : The creatives. Limited Seats. Tropezienne and White Dunes. Theme : Pastries assortment. Vanilla Napoleon cake. Theme : The classics. Raspberry cake. Atelier duo parent enfant. Theme : Little Chef. Baking and pastry techniques.

Theme : Baking and pastry techniques. Puits d'Amour. Theme : Choux pastries.

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Strawberry cake. Pastries from South West France. Eclairs and religieuse. Le Russe. Cupcakes and cheesecake. Ice cream and sorbets. Theme : Ice cream. Royal chocolate cake. All about tarts. Ice cream roll. Theme : Desserts for festivities. Theme : Viennoiseries and doughs. Cake Design basic techniques. Theme : Cake Design. Pastries advanced. Chocolate : candies. Theme : Chocolate and sweets. Babas and savarins.

All about entremets. Black Forest cake. Opera cake. Savoury pastries. IBM Support. APAR status Closed as program error.

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Error description When there is a failover of the Tibco JMS Provider, or connections get dropped and reconnected due to network issues, messages may be stuck in a delivered state on the Tibco queue. Once the failover completes or the connection is re-established, those messages don't get consumed by another transaction because they are in a delivered state.

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Further processing of messages appears to be successful from the application's perspective but the receipt of the messages remains unacknowledged at the provider. XAException SourceId:com. XAException at com. This leaves the managed session in the wrong internal state which causes problems when the managed session is later reused to process subsequent messages.

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The fix for this APAR is currently targeted for inclusion in fix packs 8. Contact and feedback Need support?