In this new work, Stéphane Leroux, Meilleur Ouvrier de France Pâtissier (master craftsman of France for patisserie) pays homage to praliné, the gastronomical heritage of French origin and one of the most noble raw materials involved in patisserie and chocolate making. Thanks to its broad spectrum of textures and tastes, using praliné inspires the creativity of patissiers, chocolate makers and other craftsmen in confectionery; while at the same time it is beneficial for our health due to the dried fruits it contains. After having traced the history of praliné and explained how it is made, Stéphane Leroux presents several basic recipes for pralinés (using light or dark almonds or hazelnuts, sesame seeds, pine nuts, walnuts, etc.). He then offers a variety of recipes using praliné in tarts and cakes, desserts, chocolate and confectionery, snacks and bars, and fours secs... he finally concludes by showing some basic decorations, explained clearly in stages with illustrations. Thanks to Romy Tembuyser's magnificent photographs, Stéphane Leroux succeeds in sharing his passion; his readers will be filled with wonder as they turn the pages of this book.
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