La pâtisserie crue

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Description

La pâtisserie crue : de nouveaux défis. Elle permet de conserver toutes les saveurs des ingrédients, à en faire frémir nos papilles.

Ophélie Véron, alias Antigone XXI, nous livre tous les secrets de la pâtisserie crue : monter une crème fouettée à la noix de coco, napper un étonnant layer cake d'une ganache à l'orange, préparer des cookies fondants à emporter...

40 recettes raw de référence pour faire le plein d'énergie et de gourmandise.

Product details

EAN/ISBN:: 9782842214166
Medium:: Paperback
Number of pages:: 108
Publication date:: 2015-05-07
Publisher:: LA PLAGE

EAN/ISBN:: 9782842214166
Medium:: Paperback
Number of pages:: 108
Publication date:: 2015-05-07
Publisher:: LA PLAGE

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