ENTREMETS

In spring, make way for strawberry, apricot passion fruit, pistachio brownie. In summer, apricot olive, plum chocolate or fruit biscuit. Autumn will see cappuccino, apple cinnamon or a caramel plum rice pudding. While the lychee grapefruit dome, banana pineapple or citrus mascarpone will brighten up the winter. A chapter is dedicated to holiday flavors, opera, […]

MES CONFITURES, CHRISTINE FERBER

Every food lover knows Christine Ferber, the “Jam Fairy”. This master patissière-confectioner, who lives and works in the village where she was born – Niedermorschwihr in Alsace – has won over the greatest chefs with her jams and bittersweet confections: Alain Ducasse, la maison Troisgros, Pierre Gagnaire and more. A virtuoso when it comes to flavours, she […]

THE BIBLE FOR SUCCESSFUL ICE CREAMS AND SORBETS!

Classified by month and according to product seasonality, Alain Chartier, Meilleur Ouvrier de France and World Champion of Frozen Desserts, gives you more than 430 recipes with more than 250 photographs. A book fully illustrated with his original creations with not only recipes but also historical, regulatory, economic, technical and nutritional aspects. https://www.librairiegourmande.fr/glaces-et-sorbets/12215-glaces-toute-l-annee.html?search_query=glace&results=631

PASSION BRIOCHES

30 traditional recipes (Parisian brioche, Vendée brioche, Tropezian tart, Bostock, puff pastry brioche rolled with cinnamon…) or creative ones (butchy with mascarpone, thin brioche with red fruits and crumble, braided brioche with three chocolates, surprise brioche with exotic cabbage) broken down by Chef Régis (teacher in a hotel school and co-author of a book preparing […]

FAIRE SON LEVAIN, MOUNI ABDELLI APPRENDRE À RÉALISER SON LEVAIN À LA MAISON

With several years of experience in the field, Mouni Abdelli invites us to discover (or rediscover) natural sourdough bread. To do this, we need to look at the different ingredients (flour, water, etc.) and the key stages of preparation (temperatures, refreshments, utensils, etc.). Once the sourdough has been mastered, we can usefully move on to […]