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Common Ganache Mistakes (And Fixes) Ganache looks simple… until it splits, thickens, or refuses to set right. Here’s how to avoid the most common mistakes: • Split ganache (oily / grainy) Cause: ov
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Sugar isn’t just sweet ,it’s structure, texture, colour, and shelf life. If you think sugar is “just for sweetness,” you’re missing half the science behind great baking. From moisture retention to c
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Stop asking: “What replaces eggs?” Start asking: What function am I replacing? That’s where most eggless recipes fail. And that’s where real baking begins. #EgglessBaking #BakingTips #PastryChef #L
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Fudgy / Cakey / Chewy Brownie Fudgy Brownies: Fudgy brownies are dense, moist, and intensely chocolatey. To achieve this texture, use more chocolate and less flour. Melt the chocolate and butter toget
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Soft caramel: To get the recipe for this … comment Caramel in the comments section and I’ll Dm you the recipe. Comment : Caramel
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Recipe: Ladyfingers #tiramisu #ladyfingers #dessertporn #vikasbagulpastry #schoolforeuropeanpastry learnwithvikasbagul italianfood mascarpone Do you want a recipe for Lady Finger
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Chocolate Ice cream. • 400g Heavy cream • 420g Milk • 80g Skimmed milk powder • 95g Caster sugar • 30g Liquid glucose • 25g Invert sugar • 180g 60% Dark chocolate • 18g Cocoa powder 1. Mix
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CHOCOLATE FONDANT 70 gms Dark chocolate 60 gms Butter 50 gms Castor Sugar 25 gms Refined Flour 100 gms Eggs Method: -Melt Butter and Chocolate together. -Add in the sugar and dissolve. -Whisk in the
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*PRALINE MOUSSELINE* INGREDIENTS: Milk 265gm Egg Yolks 55gm Castor Sugar 60gm Cornstarch 20gm Unsalted Butter (I) 60gm Hazelnut Praline Paste 150gm Unsalted Butter (II) 200gm METHOD: 1. Mix castor s
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*Lemon loaf Cake* 10 gms Lemon Zest 2# Eggs 195 gms Castor Sugar 60 gms Butter 60 ml Oil 5 gms Vanilla Bean Paste 70 gms Yoghurt 10 ml Lemon Juice 240 gms Refined Flour 5 gms Baking Powder 2.5 gms Bak
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Hazelnut gianduja Hazelnut (roasted) - 250 gms Castor Sugar - 250 gms Dark chocolate - 250 gms Method- 1. Grind roasted hazelnut in thermomix. 2. Add castor sugar and grind till caramelized. 3. Add
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Another gelato masterclass wrapped up From understanding balance to mastering texture every batch told a story. Great energy, sharp learning, and even better results on the plate. To everyone who jo
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About @vikasbagul

Vikas Bagul is a verified Instagram macro influencer in the Chef category. With 127.8K followers and 1426 posts, vikasbagul's account shows a follower-to-following ratio of 119.5:1. This profile has significant reach and engagement potential for brand collaborations. View all content anonymously on Pictame - no login required.

vikasbagul's engagement rate sits at 0.80%. For accounts with 100K-500K followers, the average is around 1.8%, so there's some room to grow — though every community is unique.

Out of the last 12 posts, 75% are videos and 25% are photos. Notably, videos tend to get 4.9x more engagement than photos. New content goes up pretty much every day — a very consistent posting habit. Captions lean detailed, averaging 559 characters.

0.80% engagement rate — room to grow compared to average for 100K-500K follower accounts.
75% videos, 25% photos. Videos get 4.9x more engagement here.
Posts every day — very consistent.
119.5:1 follower-to-following ratio.

FAQs About @vikasbagul

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vikasbagul
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@vikasbagul

Vikas Bagul

PublicChef
Posts
1.4K
Top Hashtags
#schoolforeuropeanpastry#vikasbagulpastry#learnwithvikasbagul#chefsofsep#SEP#EgglessBaking#BakingTips#PastryChef

Explore the most impactful hashtags used in recent posts. These tags highlight the core interests and trending topics that define this profile's digital influence and content strategy.

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Popular Hashtags

#dog#model#makeup#beach#sky#party#cool#igers#cats#nofilter#workout#foodporn
Followers
127.8K
Following
1.1K
Avg. Likes
533
Avg. Comments
494
Engagement
0.80%

Co Founder @schoolforeuropeanpastry @sep_gurugram @vikasbagul_adv4x4 Chef of the year 2016 Winner of World chocolate ...

www.youtube.com/@vikasbagul
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