Entremets & Small Cakes Collection (French edition) by Jean-Michel Perruchon

Dive into the gourmet and refined world of the French pastry with "Collection of Entremets & Petit Gâteaux" of Jean-Michel Perruchon, published by Bellouet Conseil Editions.

In the continuity school reference books Bellouet Conseil, this new collection invites you to explore the latest creations of the school teachers : modern desserts, , elegant cupcakes, , Original tartlets and Boutique desserts to the balanced flavors and at the neat presentation.

Each recipe has been designed for stimulate creativity and deepen technical mastery professional pastry chefs as well as demanding enthusiasts.

The book offers:

• More than 60 unpublished recipes ofDessert and of cupcakes, tested and approved in the school's laboratories.

• Of the step by step precise, of the clear explanations and the full-page photographs for optimal understanding.

• An educational approach true to the spirit Bellouet Conseil, combining French pastry tradition and contemporary innovation.

The teachers of the Bellouet school share their unique expertise and their constant pursuit ofBalance of textures and flavors : crunchy, melting, mousse-like, fruity, or chocolatey... each creation is a invitation to indulgence.

The editing quality is also present:
premium glossy paper, 320 pages richly illustrated, robust binding, and clear layout. This work of reference establishes itself as a indispensable tool for all artisans, teachers, and enthusiasts wishing to perfect their art of the French pastry.

One book at a time inspiring and technical, ideal for enriching one's culinary library or for gifting to a lover of refined sweets.

📘 Book features

• Full title : Entremets & Small Cakes Collection

• Author : Jean-Michel Perruchon

• Editor : Bellouet Conseil Editions

• Release date : January 15, 2020

• Number of pages : 310 pages

• Format : 21.5 × 30.5 cm

• Weight : 1,745 kg

• Language: French

• EAN13:9782918223061

• ISBN:978-2-918223-06-1

• Number of recipes : About 60

• Type of work : Professional Recipe Book – Pastry