A technical, professional book for the experienced pastry chef. Entremets Petits Gateaux Fusion by Jean-Michel Perruchon, Meilleur Ouvrier de France, is the result of many years of work, research and development along with the fruits of exchange with other pastry chefs.
All the recipes in this book have been tried and tested for them to become part of your daily routine, it is a great book for the well informed professional. This book has a great range of entremets, with fruits, spices and chocolate and new ideas for decorations. Eclairs with fruits, small tarts, filled macaroons, new decoration and more.
The measurements, descriptions and explanations are adjusted in order for you to commercialize the recipes without any delay. Entremets Petits Gateaux Fusion features techniques and basic recipes pastry, chocolate blown sugar, pulled sugar and many more magnificent ideas in the world of pasties and desserts.
Features precise recipes with detailed methods and diagrams, along with beautiful photographs. Recipes are organized around 2 chapters: spring/summer collection and autumn/winter collection.
Jean-Michel Perruchon won the award of Meilleur Ouvrier de France for his creativity in pastry creations and wrote more than 10 books about pastry, including:
- Heritage & Creations (EN/FR)
- Collection: Entremets & Petits Gateaux (EN/FR)
• Language: English & French
• Author(s): Jean-Michel Perruchon
• 352 pages
• Published in 2009
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Inventory Last Updated: Nov 30, 2023