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The Pastry Alphabet
Christophe Felder and Camille Lesecq teach how to recreate small indulgences that are the hallmark of many a holiday in France.
Find the balance between lightness and taste and at the very same time pay great attention to creativity and the aesthethic part of the dessert. This Russian pastry chef want to dedicate this multi-component dessert to honey and he finishes it with a beautiful honeycomb made from dehydrated lime jelly
The chef gathers pieces that can be easily transported and that claim the same old pastry in the book, Radix. Pieces like plum cake doughs, a light steamed cheesecake, and the well-known Russian cake, among others.
The president of the jury, Christophe Adam, is convinced that both winners will be worthy ambassadors of the future of plated desserts.
Its next edition, scheduled to last an entire week, will focus on meetings and is presented as a hybrid model.