Try this technique on @gronda
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Try this technique on @gronda
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YouTubeGronda
Get the Recipe on @gronda A clean marbled tart shell comes down to two things most people get wrong. Fold your two colored doughs just a few times and never re-roll the scraps. The swirl you make is the swirl you get. Then match the bake to the dough: egg-and-sugar dough browns fast, so keep it low and trust the timer, not your eyes. Eggless dough can take more heat. Know your dough, then choose the bake. Full method from @simone.meli (classic) and @pastrybloom_yes (vegan) on Gronda. Find the li
0:37
Get the Recipe on @gronda A clean marbled tart shell comes down to two things most people get wrong. Fold your two colored doughs just a few times and never re-roll the scraps. The swirl you make is the swirl you get. Then match the bake to the dough: egg-and-sugar dough browns fast, so keep it low and trust the timer, not your eyes. Eggless dough can take more heat. Know your dough, then choose the bake. Full method from @simone.meli (classic) and @pastrybloom_yes (vegan) on Gronda. Find the li
1.6K views3 weeks ago
TikTokgronda.com
Get the Recipes on @gronda
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Get the Recipes on @gronda
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Potato Crisp 🥔 Get the Recipe on @gronda
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Potato Crisp 🥔 Get the Recipe on @gronda
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YouTubeGronda
Get this Recipe on @gronda Meringue only holds the shape you pipe into it, and it's too soft to sculpt any other way. Unless you borrow a trick from the pros. @julescooking sets a thin skin on the surface in a single instant, leaving everything beneath it untouched and soft. The result is a meringue that's shaped, not frozen, then turned into an amuse bouche you'd swear came off a tasting menu. The full technique is on Gronda. Find the link in the bio.
0:37
Get this Recipe on @gronda Meringue only holds the shape you pipe into it, and it's too soft to sculpt any other way. Unless you borrow a trick from the pros. @julescooking sets a thin skin on the surface in a single instant, leaving everything beneath it untouched and soft. The result is a meringue that's shaped, not frozen, then turned into an amuse bouche you'd swear came off a tasting menu. The full technique is on Gronda. Find the link in the bio.
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TikTokgronda.com
New Masterclass on @gronda
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🎏 Watch the Masterclass on @gronda
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Gronda on Instagram: "Get the Recipe on @gronda Find the link in the bio. Learn the art of simmering with this classic French technique that transforms simple potatoes into something extraordinary. Chef @julescooking demonstrates how precise temperature control and patience create tender, golden rounds infused with rich flavors. This elegant side dish showcases proper searing, deglazing, and the use of a cartouche to achieve restaurant-quality results at home."
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Get this Recipe on @gronda Smoking your finished plate barely works. The aroma clings to the surface and fades within minutes, because smoke lives in fat, not water.The chef @alexthiebaut flips it. He smokes the oil first, dropping hot charcoal straight into it. No flame, just residual heat pulling the smoke in as it cools. Strain it, build the mayo on top, and the smoke runs through every bite. Full method on Gronda. Find the link in bio.
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Get the Recipe on @gronda Find the link in the bio. Chef @aurelienbodennec transforms rhubarb peelings into a delicate, translucent veil using a clever cling film technique. By vacuum-infusing, setting with agar and gelatin, then pouring over heat-stretched film, this method creates an elegant edible membrane perfect for refined plating. This innovative approach proves that what's often discarded can become striking visual elements when handled with precision and creativity.
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