In this book, Jonathan Mougel, Jean-Philippe Walser and Mickaël Ferry revisited festive entremets cakes -- an alliance between the great classics of French croquembouche and wedding.
It is a modern, new and commercial composition, all the festive cakes are in new looks. As a matter of fact the "Wedding cake in a french vision" meet up with a piece montee, macaroons and the others in the subtle assembly.
Moreover, we particularly paid attention to the taste and texture, the crispy, the confits, the lightness and the new technique of covering cakes with sugar paste. We will also go through the basic recipes (almond nougatine, quinoa nougatine, choux pastry, choux pastry crumbles, mousseline cream, glossy icing for choux, Joconde biscuit, cream, sugar, pastillage …etc.) and techniques (colouring sugar paste, partial W dressing, straw sugar …etc).
Thanks to Mathieu Moreau's fantastic photograph, the authors could clearly present the assembly of pieces and the principle techniques step by step.
• Language: English & French
• Author(s): Jonathan Mougel, Jean-Philippe Walser, Mickaël Ferry
• 221 pages
• Published in 2017
Many products we sell at Gusta Supplies are exactly what we use in class -- authentic ingredients and professional-grade tools used in high end hotels and restaurants. We hope you enjoy using these products as much as our chefs favour them.
Inventory Last Updated: Sep 29, 2023
