Senti falta de alguns detalhes das receitas, principalmente na parte das massas folhadas. É interessante ter as medidas do bloco de manteiga, da massa do croissant, com quantos mm abrimos a massa. Qual o tamanho do triangulo do croissant? Faltaram essas informações!
Please confirm you want to block this member.
You will no longer be able to:
Please note: This action will also remove this member from your connections and send a report to the site admin. Please allow a few minutes for this process to complete.
If you’re passionate about gastronomy, here’s something you’ll really love.
Login to access to your account
