- Date of publication : October 16, 2019
- Price : 29,90 €
- Number of page: 304
- Édition : Flammarion
- Available languages : French, English
- Tempering and coating, ganaches and truffes, puff pastry and candy, chocolate ribbons and other decorative flourishes-this essential reference reveals 42 fundamental techniques to master cooking with chocolate, explained step by step through text and more than 250 photographs.
- From the classics—chocolate mousse, custard tarts, éclairs, profiteroles, macarons—to celebration cakes, holiday sweets, frozen treats, and sophisticated plated desserts, this invaluable reference leads aspiring bakers through 76 easy-to-follow recipes that are graded for level of difficulty, allowing readers to develop their skills over time. Practical information is presented in tables, diagrams, and sidebars for handy reference providing everything an amateur home chef or experienced professional needs to master chocolate recipes for all occasions.
FERRANDI Paris' new book "Chocolate" to be released October 16th by Flammarion
Publication date - 13/09/2019
Recipes and Techniques by the chefs at FERRANDI Paris.
Tempérage, ganache, pâte feuilletée, bonbons, fritures ou encore copeaux en chocolat… Découvrez toutes les bases essentielles pour maîtriser le chocolat et préparez les recettes élaborées par les chefs pâtissiers de FERRANDI Paris.
Step-by-step instructions to learn the necessary gestures and skills
Gâteaux and Celebration Cakes