Description
Petits gateaux, tartes et entremets au fil des saisons / Petits Gâteaux, Tarts & Entremets throughout the Seasons.
by Stephane Glacier and Jerome Le Teuff
French and English text
269 pages, hardcover
Recipe pages have French & English Text
The recipes in this book include desserts with common-sounding names like cheesecake, macaroons and tarts, with 17 recipes for sponge cake alone.
Other names sound less familiar: millefeuille, valenciana and choux, to name three.
But the commonplace sound of the names belies what’s seen in the photos. Take the lemon tart, pictured on page 186: a base with a fluted edge, a ring of chopped pistachios and a mound of lemon cream with a shiny yellow coat, topped with a raspberry and a thin white chocolate square with faint stripes of green.
Crispy, creamy, fruity or nutty, the layered and multi-component cakes and tarts in this volume took ambition to create, but you can make them too and serve desserts fit–in appearance and taste–for a banquet hall.
- 89 recipes
- Picture of finished dessert
- Photos of cake in the creation stages, to walk you through the steps
- Computer graphic of dessert with identification of each layer and topping
The baking tools used for this book’s recipes include Demarle
Flexipans.
No returns on books.
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