Tartes, Gouters, Entremets by Stephan Glacier

Description

Tartes Goters Entremets / Tarts Afternoon Teas Entremets By Stphane Glacier & Gatan Paris French and English text 253 pages hardcover From the back Viennoiseries travel cakes tarts entremets and petits gteaux are thevarieties of ptisserie that we wanted to develop for this book. Aware of the constraints ofan artisan venture we take great care to satisfy an increasingly demandingclientle with high-quality recipes. The "shop spirit" of this book will we hope bring you new ideas and allow you to diversify your rangefor your customers' delight. The originality refinement and simplicity of process with undoubtedly tempt you. In this book we share more than 20 years' experience and passion with you with great joy and authenticity as always. No returns on books. Review: Excellent Modern entrements and afternoon sweet treats in 1 detailed book - I was so excited to receive this book that I ordered and it arrived earlier than expected. This book is the last of the 4 book collection featuring recipes by well known pastry chefs in France. Some of the recipes are made from 2 pastry chefs - Stephane Glacier and Gaetan Paris. This is a very detailed step-by-step process of making modern tarts, afternoon sweets and pastries, and entremets (modern cakes and mini-cakes). Pictures are provided and instructions are given in 2 languages French and English. This book will give aspirations from culinary students, graduates, new pastry chefs and the adventurous home baker who wanted to create these treats for guests, friends. I highly recommend this book to anyone interested purchasing and taking the next step and level making these treats. Most of the entremet recipes will make 3 cakes and pastries. So decrease or increase the yield according to your needs. For the home chef or baker, you may decrease to 1 or 2. Of course, they provide the basics like making the soaking syrup, fillings like pastry cream, mousse and other desserts components for completing the finished dessert at the very end. This book is targeted for the professional pastry chef in mind, but I believe this may be targeted for the adventurous who are curious making these treats for their guest. If you made one of these entremets, individualized pastries and cakes. Your guests will be amazed by the taste, and awed that you made it at home. As Christophe Michalak (one of the famous pastry chefs in Paris, France) gives an intro that these techniques coming from pastry chefs were given towards the public. Professional cookbooks are always targeted for pastry cooks, chefs and bakers in mind since they know what they are doing. But I bought this book out of inspiration and making modern Filipino desserts - possibilites of making modern French techniques and unique Filipino flavors. This book is a great investment and you can make it happen. Review: Treasure book of Stephane Glacier and Gaëtan Paris - This book is collection of amazing recipes from Master Pastry Chef Stephane Glacier and Master Baker Gaëtan Paris. The formulas is on metric which is great for professional Pastry Chefs and Bakers, step by step photos and gorgeous illustrations. Thank You very much for this book of treasure!