There are many books that Christophe Adam has published in recent years with Éditions de La Martinière, all of them dedicated to top pastry ingredients (apple, strawberry, lemon, chocolate, among others). The latest one has just gone on sale and is dedicated to a cult product: vanilla. And, of course, Vanille is its title.
Adam, creator of the original concept L’Éclair de Génie, ensures that a pastry chef without vanilla is like a painter without paint. It is a sweet and elegant spice that in this book is creatively combined, giving rise to 40 simple and delicate recipes, from pure creams to exotic desserts, classic éclairs, or crispy entremets.