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... What do all these specialties have in common? Well, they break, emitting a suggestive sound, a crunch that gives us clues of their delicate texture. This is the first meaning of the English word, "break".
In a more figurative sense, "break" refers to that short period of time in which we relax, and in which we can perfectly take the opportunity to have a cup of tea or coffee with one of the more than 60 small sweet creations that the great teacher Eric Ortuño has gathered in this book.
This, which is undoubtedly the crunchiest book on the market, includes explanations, techniques, and recipes of the most classic and universal tea pastries and biscuits, such as the aforementioned sablés, cookies, wafers, macarons, amarettis, linzer, tiles, puff pastry ... but also other proposals of his own creation, such as Sacher or Reus pastry, both winners of the Dulcypas Competition for the Best Tea Pastry in Spain.
In short, Ortuño offers us in his first book an exciting journey through the universe of tea and biscuits, but in a broader sense, even incorporating the concept of “petit four”. An essential book of the pastry of yesterday, today, and surely, of tomorrow.
Click here to order : https://www.booksforchefs.com/en/home/600-break-by-eric-ortuno.html
After the Pic house, the George V hotel and the Taillevent in Paris, the 2018 French Dessert Champion François Josse becomes pastry chef at the Margaret-Hôtel Chouleur in Nîmes.
What information would you like to find on the site relais-desserts.net? Tell us: firstname.lastname@example.org!
The Charles Proust Relais Desserts Competition will take place in 2022. It will be held in Paris on Sunday 18th of September. Find here the rules and the registration form.
La maison Zanin recrute pour son laboratoire de Sallanches un Second pâtissier en CDI – 39h. Toutes les informations ici !
La maison Pascal à Oslo en Norvège recherche des collaborateurs : 1 chocolatier, 2 pâtissiers et 1 viennois pour la créations de 2 nouveaux magasins.
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