It all starts in the fall with the Smith tart, the Mont-Blanc marron, the Black Forest or the Grapefruit pepper of Timut.
Then in the winter, with a citrus tart kamalansi, a Grand Marnier Soufflé or a finger choco-coffee.
In the spring, return to red fruits with the strawberry rhubarb charlotte, the pavlova red fruits, the lemon raspberry macaronnade.
Finally in the summer, make way for the lemonade citrus verbena, the finger cassis violet or the Saint Trop – Annecy.
Some recipes offer in addition to the detailed recipes a photographic step-by-step.
To be found on the site of our partner: https://www.librairiegourmande.fr/patisserie-professionnelle/15140-patisseries-de-saison.html?search_query=patisserie+de+saison&results=43