This volume, the first in an encyclopedic series aimed at both professionals and lovers of gastronomy, systematically organizes pastry techniques and provides the tools to create new masterpieces. An original editorial and visual concept for each recipe: the composition of the dessert is explained through graphics.
The ingredients and preparation steps are illustrated with photographs and a full-page image shows the finished dish.

50 basic recipes: the fundamental pastry products (brisée, sablée, puff pastry, choux pastry, leavened doughs, whipped doughs, meringue dough).

-The basic creams (pastry cream, butter cream, English chantilly cream, almond cream, ganache and mousse).
-Techniques for working with chocolate.
-Cooking the sugar.

70 recipes, from the great classics of pastry making to the simplest desserts: black forest, strawberry cake, opera, mocha, lemon tart, tiramisu, rum baba, macarons, meringues, pastries, madeleines, financiers...

Dimensions 24.5 x 32.8 cm
Hardback Binding
Pages 288
Year 2017
ISBN 9788867222957