Beginner pastry chefs, start with a hazelnut financier, a chocolate cake or a giant cookie.
Confirmed pastry chefs, step up and make a baba in transparency, a tart with fresh citrus and candied or a vanilla & chocolate éclair.
Expert pastry chefs, try a praline millefeuille, a black sesame opera or a vanilla tart.
Not to mention variations in order to decline the dessert to the plate or use the remaining ingredients.
To order on the Librairie Gourmande website here
L’article LEÇON DE PÂTISSERIE POUR TOUS est apparu en premier sur Relais Desserts.
