Zefir - Recipe, Technique and Secrets

Zefir: Recipe, Technique and Secrets is the book by Ana, creator of Laska Chile, one of the largest zefir accounts in the world (over 119,000 followers on Instagram). Everything you see on @laska.chile comes from this exact recipe and technique.

This is not theory. It is what Ana learned in her everyday kitchen, through mistakes, tests and adjustments, until zefir came out right from the very first attempt.

What you will find in its 100 pages:

• What zefir is and what it is made of.

• Ana's tested recipe, step by step.

• How to make the apple purée and which one Ana uses.

• How to adjust the recipe to different climates and seasons of the year.

• Every possible mistake and why zefir sometimes fails.

• Ingredients, brands, piping tips and tools: exactly what Ana uses and where she gets them.

• The zefir technique for flowers, with the tulips you see at Laska, piped by hand, one at a time.

Who it is for: anyone who wants to learn on their own, with patience and a bit of practice. It is a self-study book devoted entirely to one product. It does not include classes or coaching.

About ingredients: Ana is Belarusian and lives in Chile, so the brands and stores she names are Chilean. The recipe and technique work the same in any country; only the brands change. Outside Chile, look for the local equivalent of: pasteurized egg white, sugar, apple purée and juice, agar-agar, albumin, cream of tartar, citric acid, cornstarch, powdered sugar and food coloring.

Format: 100-page PDF, instant download after payment.

Price: USD 34 (CLP $29,900). Outside Chile, choose PayPal to pay in US dollars.