PublishedGrub Street, December 2024 |
ISBN9781911714170 |
FormatHardcover, 312 pages |
Dimensions26.3cm × 21.6cm |
Available in English for the first time, a step by step guide to confectionery from the world renowned culinary school. Le Cordon Bleu is the internationally renowned establishment synonymous with culinary excellence, for professionals and amateurs alike.
In this latest book you will discover the secrets of Le Cordon Bleu's confectioners and chocolate makers to create over 90 delicious recipes including truffles, pralines, marshmallows, berlingots, nougats, caramels, ... as well as low sugar creations and even superb decorative pieces for special occasions. There is an entire chapter of step-by-step basic recipes for all the essential techniques: cooking sugar, tempering chocolate, making almond or praline paste... as well as detailed step-by-step instructions for the most complex recipes. Books in the series: 9781911621201 Le Cordon Bleu Pastry School 9781911621850 Le Cordon Bleu Chocolate Bible 9781911667421 Le Cordon Bleu Bakery School 9781911714170 Le Cordon Bleu Confectionery School SELLING POINTS: . Confectionery and chocolate-making, refined areas of gastronomy . Make your own sweet treats, so you don't have to buy commercially made products . Thanks to the advice from the prestigious school chefs, discover a way to make healthier confectionery
