4:15 PM le mars 6

4:15 p.m.

I saw his Masterclass, and I think if it was him, if I recall correctly, although my memory is failing me, and foggy:

I think when I make myself a cup of tea or coffee, and add sugar, or generally, when I am stirring or dissolving sugar:

I always stir clockwise in the 0 or O shape and then, I will do a 5 shape, and then it stirs better.

The image is a screenshot from a BBC article titled "The surprisingly complicated history of the croissant." It features a close-up of "cruffins," which are a croissant-muffin hybrid, displayed on a white surface. The cruffins appear golden-brown with a sugar coating and have a distinct, layered texture. They're topped with a dollop of cream or frosting. The article discusses the innovation in pastry creations, mentioning Dominique Ansel, a French-born, New York-based pastry chef known for creating the "Cronut," a doughnut-croissant hybrid. The highlighted text at the bottom details how the Cronut was a significant invention that drew large crowds eager to try the unique flavors. The site features tabs for different sections like Culture, Food, and Discovery, with a sidebar showing related articles such as "The fattiest pastry in Europe" and "The perfect French baguette." The image credit is given to photo_chaz/Getty Images. The screenshot captures the essence of culinary creativity and innovation in pastries.
Californie, États‑Unis Écrit, publié et conçu en Californie, États‑Unis