Découvrez une gamme riche et varié de recettes de tartes classiques, rustiques ou  contemporaines  mais aussi des gâteaux de voyage, cakes et gouters. Un ouvrage parfait pour diversifier les gammes des artisans. Tartes classiques et rustiques aux fruits de saison (tarte aux fruits, tarte normande, tarte levée feuilletée framboises plein fruit), tartes toute l’année (tarte citron Yuzu, tarte sablé breton aux agrumes…), gâteaux de voyages ( cake fruits confits, cake noix, gâteaux de voyage “chocolat et orange”, trésor aux fruits secs “Le Valencia aux amandes”), goûters et gourmandises ..read more

This new book devoted to plant-based patisserie is proof of that! Accompanied by Linda Vongdara, he invites us to follow him on the path to ultimate indulgence, with great classics revisited in a plant-based version and recipes specially designed for this book. Available in bookshops and on the Pierre Hermé Paris website. To order on the Librairie Gourmande website here L’article PÂTISSERIE VÉGÉTALE PH est apparu en premier sur Relais Desserts ..read more

Beginner pastry chefs, start with a hazelnut financier, a chocolate cake or a giant cookie. Confirmed pastry chefs, step up and make a baba in transparency, a tart with fresh citrus and candied or a vanilla & chocolate éclair. Expert pastry chefs, try a praline millefeuille, a black sesame opera or a vanilla tart. Not to mention variations in order to decline the dessert to the plate or use the remaining ingredients. To order on the Librairie Gourmande website here L’article LEÇON DE PÂTISSERIE POUR TOUS est apparu en premier sur Relais Desserts ..read more

Emmanuel Ryon, Meilleur Ouvrier de France Glacier, offers you more than 60 elegant and sophisticated recipes to prepare and taste the best artisanal frosted pastries. Dive into the gastronomic world of ice cream, a world where everything is possible, delicious and original. Classic and unique ice creams and sorbets (asparagus and tonka bean, vanilla popcorn, apricot verbena, etc.), travel cakes (pain de géne with sugared almond ice cream, brownie with white chocolate ice cream), Eskimos, granitas, yogurts and frozen desserts (fromage blanc and goji berry sorbet, semifreddo and frozen nougat, e ..read more

It is a  bible for professionals but accessible also to amateurs. After a first part devoted to the different techniques (tempering of chocolate, chablonnage, enrobing, sweet centres, decorations, pasta and biscuits, cream and mousse textures, ice creams and sauces), the second part, “Theoretical Notes” covers to a range of different technical topics (tasting, preserving…), ice creams and sauces… Gestures to master… The third part of this encyclopaedia contains recipes (classified by degree of difficulty) divided into different chapters each presented by a grand chef who gives a reci ..read more

Pierre Hermé returns with a beautiful book on pâtisserie which contains 70 recipes which can be enjoyed all day long: For Breakfast try the infinite lemon brioche, the crispy orange turnover, the Liège waffle, the Ceylon cinnamon hot chocolate, beetroot, apple, pear, carrot, celery and ginger detox juice. Snack on the Sable Viennois, the Atlas garden Madeleine, the infintely delicious Strawberry milk, the mojito coffee… For Lunch,  Baba Isfahan, vanilla-cassis-violette Envie ice cream coupe, the kakigori matcha & yuzu, the Infinitely Strawberry dessert… F ..read more

60 deliciously well-made recipes, by the Nantes pastry chef who is also president of Relais Desserts. The chapters are organized by ingredient: caramel (p’tit pot fou de caramel, Absolu caramel), confectionery (passion fruit mango paste, soft white nougat), red fruits (raspberry-hazelnut bite), yellow fruits (Florida tart), ice creams (maestro glacé, apricot mascarpone vacherin), chocolate (hazelnut flower bar, orange bite chocolate), dried fruits (pistachio choux) and finally snack (kouign-amann, chestnut fondant). All interspersed with dialogues with Hélène Luzin on the daily life of the art ..read more

More than just a book. The Chefs des Chefs Club is a concentration of gastronomic diplomacy, or culinary diplomacy, designed to spread gastronomy throughout the world. How? With cult recipes, traditional dishes, iconic desserts. Classified by country and by leader, from Iceland to Ecuador, from the United States to India, including France and Morocco. The Chefs des Chefs Club is a tasteful journey of discovery and celebration of the talent of these chefs, their requisite discretion as well as their immense know-how, their perfect knowledge of use an ..read more

Fall & Winter: yellow beetroot salad, shallot and roasted peanuts; salsify like asparagus, orange mousse sauce; morels in yellow wine with cream and calamarata; free-range guinea fowl breast stuffed with trumpets, artichokes in fine purée with foie gras, artichokes poivrades; vanilla-banana chocolate, soft caramel and milk chocolate banana vanilla sauce; Mont-Blanc… Spring & Summer: roasted eggplant and caviar enhanced with pink grapefruit zest; sardines, sheep’s cheese seasoned with salted lemon, crunchy yellow beetroot; breaded hake fillet, pak choi cabbage and roasted peppers, voats ..read more

The Ritz Paris Le Comptoir was voted Best Pastry in the World 2024 by La Liste. This prestigious award was announced on June 17, 2024, rewarding chef François Perret and his team for the excellence of their pastry creations ..read more