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Classic French pastry represents the pinnacle of control, elegance, and technique. From jewellike caneles and madeleines in a window case to burnished brioches at the boulangerie to showstopper centrepiece desserts at five-star restaurants, everyone loves a perfect bake. Precise instructions and st [...]
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Classic French pastry represents the pinnacle of control, elegance, and technique. From jewellike caneles and madeleines in a window case to burnished brioches at the boulangerie to showstopper centrepiece desserts at five-star restaurants, everyone loves a perfect bake. Precise instructions and step-by-step photographs guide bakers through 150 mouth-watering recipes, including one-bite delights, simple cakes, Sunday breads, celebration cakes, and tarts. Felder includes French classics such as sables, eclairs, Saint-Honore cake, tarte tatin, and croquembouche, regional recipes from Alsace, Brittany, and Provence, as well as his own twists on Belgian (Speculoos), German (Black Forest cake), and Australian (Pavlova) desserts. Each beautiful photograph will inspire bakers of all levels while step-by-step pictures clearly illustrate techniques such as making fondant flowers, constructing a charlotte, and braiding a brioche. To build younger bakers skills and confidence, Felder includes a section of easy recipes for the whole family which don t short on proper technique.