Tartes, Gouters, Entremets
by Stephane Glacier, MOF Patissier & Gaetan Paris, MOF Boulanger
This book, by two of the world's best Master Craftsmen, shows final images and techniques along with step by step recipes for 50 Desserts (lemon praline layer cake, bourbon red fruit, chocolate-caramel delight, lychee, raspberry ...), pies (caramel figs, apricot or apple pastry duo, Victoria ...), Small-Cake (Flash passion raspberry, lemon match hazelnut macaroon or tropical), Snacks (Breton cake with apples, fluted, orange hazelnut cake, chocolate or financial nature, ...), Pastries (croissants, flaky or crispy buns, panettone ...). The book then addresses 13 basic recipes (syrup, Chocolate, custard, chiffon vanilla, macaroon, chocolate decorations ...)
Written in English and French. Hardcover, 256 pages and hundreds of full color pictures.
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