FERRANDI Paris launches its new Pastry book: "French Pastry"

    Publication date - 22/12/2017
    FERRANDI Paris launches its new Pastry book

    FRENCH PÂTISSERIE: Master Recipes and Techniques by the chefs at FERRANDI Paris

    •     1500 skills and techniques
    •     Step-by-step instructions and tips from FERRANDI Paris’s experienced chefs
    •     235 classic French recipes that include variations rated in 3 levels of difficulty

    In this baking book, the chefs from FERRANDI illustrate how even those with amateur cooking skills can acquire basic techniques and learn to master Michelin-level desserts.

    From flaky croissants to paper-thin mille-feuille, and from the chestnut cream–filled Paris-Brest to festive yule logs, this comprehensive book leads aspiring pastry chefs through every step. 

    Featuring advice on how to equip your kitchen and organized by category, French Pâtisserie includes recipes for essential doughs, fillings, and decorations, and provides step-by-step instructions with each recipe—often provided with several variations that are graded by difficulty—as well as a plethora of practical information depicted in tables, diagrams, and sidebars.

    Step-by-step instructions to learn the necessary gestures and skills

    Geste_technique_foncerunepâte-en.JPG

     

    Advice from chefs

    truc&astuces_en.JPG

     

    Recipes inspired by teaching from the school

    The recipes will enable you to progress like the students during their courses. Depending on your expertise or your experience, you can tackle the level that seems best adapted to your skills: level 1 for beginners, level 2 for more experienced cooks.

    Discover the three levels of the iconic praline-fi lled Paris-Brest pastry recipe:

    •     
    • Level 1: Classic recipes
    Niveau1-paris-brest.JPG

     

    •     
    • Level 2: More sophisticated versions or variations of the recipes
    Niveau2-paris-brest.JPG

     

    •     
    • Level 3: Challenging recipes created by award-winning pastry chefs
          Created with the participation of France’s award-winning pastry chefs: Ophélie Barès, Christelle Brua, Christine Ferber, Nina Métayer, Christophe Adam, Julien Alvarez, Nicolas Bacheyre, Nicolas Bernardé, Nicolas Boussin, Yann Brys, Frédéric Cassel,
          Gontran Cherrier, Philippe Conticini, Yann Couvreur, Christophe Felder, Cédric Grolet, Pierre Hermé, Jean-Paul Hévin, Arnaud Larher, Gilles Marchal, Pierre Marcolini, Carl Marletti, Yann Menguy, Christophe Michalak, Angelo Musa, Philippe Urraca
    Niveau3-paris-brest.JPG