$99.00 AUD
Category: Recipe Books
After several more technical books, 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-sized indulge
After several more technical books, 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-sized 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, napolitains, petits fours, sablés, tartlets, and much more.The book opens with a section on 27 base recipes from which all others can be made including paté brisée, paté sucré, sablé breton, dacquoise, paté á choux, feuilletage rapide, crème pâtissière, etc. It is then divided into chapters of increasing complexity playfully named after the 7 days of the week 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.
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