Petite Patisserie

Christophe Felder, Camille Lesecq (Autoren)

Buch | Hardcover

352 Seiten

2020
Rizzoli International Publications (Verlag)
978-0-8478-6915-2 (ISBN)

Artikel merken

A delightful volume devoted to the delicate, charming treats that are the soul of France's neighbourhood patisseries. With Felder's expert guidance, any home cook can now re-create the sweet enchantments and small indulgences that are the hallmark of many a holiday in France.

Christophe Felder, along with his longtime collaborator, Camille Lesecq, are back with a new volume that focuses upon the delightful small pastries that are one of the highlights of the art of French baking. Both children and adults adore these often bite-size indulgences. Included here are all the fundamental recipes--the classics and the traditional favorites--along with original, inventive creations. Recipes include amandines, babas, biscuits, bostocks, creams, croquantes, croustillons, financiers, flans, madeleines, Alsatian manderlis, Napoleans, petits fours, sables, tartlets, and much more. The book opens with a section on twenty-seven base recipes from which all others can be made, including pate brisee, pate sucree, sable breton, dacquoise, pate a choux, feuilletee rapide, and creme patissiere. It is then divided into chapters of increasing complexity, with a final chapter on funny cakes--playfully decorated small cakes designed to delight children or for parties. Each recipe comes with precise preparation and cooking times, step-by-step decorating tips, and suggestions for vegan and gluten-free alternatives--this seemingly petite package contains a wide range of sweet and simple pleasures to delight big and small gourmets alike.

Christophe Felder is one of the most respected pastry masters in the world, having achieved fame during his fifteen-year tenure as the pastry chef at the Michelin-starred Hotel de Crillon in Paris. In 2009, he founded Studio Christophe Felder, a pastry school open to the public and located in Strasbourg in his native Alsace. Together with Camille Lesecq, former pastry chef at Le Meurice, they operate a patisserie, Les Patissiers, in Mutzig, Alsace.

Erscheinungsdatum	11.09.2020
Verlagsort	New York
Sprache	englisch
Maße	184 x 251 mm
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Backen
ISBN-10	0-8478-6915-6 / 0847869156
ISBN-13	978-0-8478-6915-2 / 9780847869152
Zustand	Neuware