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221 pages, English-French

comes with a bonus silicone pastry bag

An alliance between two great classics of French pastry and overseas pastry: the croquembouche and the wedding.

Produced by 3 Lorrains, Jonathan Mougel (pastry chef demonstrator at Patis-France-Puratos-Belcolade), Jean-Philippe Walser (pastry teacher at CFA Nancy, consultant and author of the book Tendances Croquembouches) and Mickaël Ferry (teacher in pastry at the CFA of Nancy) this work dust off the traditional mounted piece to make us discover artistic, refined, elegant and resolutely modern pieces combining desserts with macaroons and croquembouches, games of textures and subtle fragrances.

The multiple ideas and techniques contained throughout the pages are joined by precise and professional processes allowing to understand the realization of each part.
Very clearly presented, the book first offers about twenty pieces: composition, production, templates, cutting plans, finalized image … everything is there!
Then come chapters containing the basic recipes (almond nougatine, quinoa nougatine, choux pastry, choux pastry crumbles, mousseline cream, glossy icing for choux, Joconde biscuit, cream, sugar, pastillage …) and techniques (coloring sugar paste, partial W dressing, straw sugar …)

A high-flying work driven by a modern, new and commercial dynamic.

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