Verrines et Petits-Gateaux
Verrines by definition are desserts that consist of several different layers in a small glass. They emphasize variations in textures, flavors, temperatures, and colors. Petits-Gateauxs are small individual cakes and tarts. They are often skillfully layered and posses the same exquisite contrasts as verrines.
Stephane Glacier and Gaetan Paris have crafted this book of verrines and gateauxs with expert recipe instruction and detailed illustrations that show you their layering process in detail. It also includes recipes for many of the foundation components and decorations for their creations. These French pastry masters revisit the classics and explore new trends with this definitive guide to individual style desserts. This book is a great tool for caters, clubs, restaurants or any operation looking for ideas and inspiration for individual desserts. Hardcover. 243 color pages.
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