On the cover, Frozen croissant with apple tatin by David Gil and Albert Soler
This ambitious book, which incorporates a QR code as a novelty, is now available at Books For Chefs.
The most anticipated book of the moment will allow all fans of this dough to understand the particularities of its production and the keys to achieving regularity in an artisan production system like never before.
The book, available at Books For Chefs, is divided into different sections, from fruits to cakes.
In Books For Chefs, you will find a careful selection of titles to expand your knowledge on the subject.
Written by Rodolphe Landemaine and Mélanie Dupuis, they are now available in French at Books for Chefs.
In this book, the chef show how to make everything from Paris-Brest to pastry creams, meringues, tiramisu cakes, and financiers.
Available in French at Books For Chefs, it contains more than 60 recipes and numerous tips.
Available in English at Books For Chefs, it is the most mature book by this chef, one of the benchmarks for pastry in the United Kingdom.