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Petits gateaux, tartes et entremets au fil des saisons, by Stephane Glacier
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Product Details
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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