The pastry Unanue Beasain
The course that I realized I found very interesting for a pastry chef like me who has no idea of ice cream shop , because the finish had a clear idea that the ice cream shop is more than just use a book of formulas provided by a supplier. I think a pastry chef could prepare ice cream as a hobby, simply . Returning to the course itself, I also found it pleasant to be reduced in number and with good atmosphere among participants. In short , encourage them to do the course anyone who is curious about the world of ice cream , whether or not the world of gastronomy, because it is a luxury to have an ice cream as Carlos Arribas and his team so close.