- Date of publication : october 2017
- Price : 49,90€
- Number of page : 650
- Prix du livre Gourmand,
Figaro, pedagogic category, 2017
- Best Pastry Book for professionals,
Gourmand Awards, 2017, Yantaï
- La Mazille 2018, Salon du Livre Gourmand, Périgueux
- 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
- LEVEL 1 : CLASSIC RECIPES
- NIVEAU 2 : MORE SOPHISTICATED VERSIONS OR VARIATIONS OF THE RECIPES
- NIVEAU 3 : CHALLENGING RECIPES CREATED BY AWARD-WINNING PASTRY CHEFS
FRENCH PÂTISSERIE BY FERRANDI PARIS
Master Recipes and Techniques by the chefs at FERRANDI Paris.
Available languages :
" Magnificient. Utterly magnificient. This is the best pastry book of the 21st century " - The Huffington Post, 2017
" This is an amazing work of art, a coffee-table volume of practical information written by the school’s experienced teaching team of master pâtissiers and adapted for the home chef. " - Epicurius Magazine, December 2017
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.
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
Step-by-step instructions to learn the necessary gestures and skills
Advices from chefs
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: