Focaccia with caramelized onion- one of
the bread techniques that students learned during
their baking week.
Chef makes it all look like child's play, but kneading and proofing doughs, hand-whipping creams and batters and getting just the right temperature to bring sugar to a pliable, caramel state all take patience, practice and good timing. The outcome on first attempt is rarely perfect, but is usually delicious, and the lessons are always priceless.
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