Matthieu Chamussy
Porto's Bakery & Café, Los Angeles

Working with gas for me is a big advantage because you have a lot more flexibility and a lot more control over your heat, over your distribution of heat, over the amount of heat that you need or not.

Want the Full Recipe?
from Matthieu
Dulce de Leche eclairs
Recipe
By Matthieu Chamussy
Matthieu Chamussy
Meet The Chef
Porto's Bakery & Café, Los Angeles