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When teams push their skills to new heights to craft kid-friendly showpieces, unfamiliar tools send chocolate flying — and stress skyrocketing.
A pastry challenge divides the class in two after Amaury shows his pupils how to form exquisite flower petals and a functional chocolate hinge.
Amaury creates a mind-blowing sugar dome with plastic wrap, a bucket and trapped air. Can the chefs use the technique for their own winning sweets?