With more than 100 illustrated step-by-step pastry recipes by the chefs of the Le Cordon Bleu Institute
The bible of confectionery describes the most varied recipes in detail:
- the well-known, famous classics (chocolate-pistachio Opera slice, Three Kings pie, Black Forest cake, strawberry cake, raspberry macaron),
- easy-to-prepare family recipes (lava cake filled with melting chocolate, muffins with mango and chocolate chips, warm vanilla souffle, baked apple Tatin style),
- the masterpieces created in an innovative spirit (yuzu donut with blonde chocolate, chocolate marshmallow, aloe vera cake with wild strawberries, vanilla cube with candied pansies).
Finally, the volume presents the essential tools, raw materials and basic preparations of confectionary.
Each recipe comes with a short, framed text: the chef's tip, which helps with decoration, a professional touch or other clever solutions.
Le Cordon Bleu shares all its secrets with its readers so that even amateurs can become professional pastry chefs.
Le Cordon Bleu, founded in Paris in 1895, is the premier worldwide network of culinary arts and hospitality management. Both professionals and enthusiastic amateurs can find something suitable for them in the range of culinary arts courses. The teaching chefs are all award-winning participants of major national and international competitions, whose heart is to share their passion for their profession with others and to pass on their knowledge to students from all over the world.