Architexture de la pâtisserie : du moelleux au croustillant, 50 recettes pour vous faire craquer

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Description

Architexture de la pâtisserie

Aurélien Cohen voit la pâtisserie comme une oeuvre d'art que l'on construit, faite d'associations de saveurs et de textures.

Pistache, vanille, chocolat, noisette, kalamansi, framboise... viennent se mêler avec finesse au crémeux, au moelleux, à l'onctuosité, au craquant ou au croustillant.

Une vraie histoire d'architexture de la pâtisserie.

Product details

EAN/ISBN:: 9782263180606
Format:: Blaues Buch
Medium:: Bound edition
Number of pages:: 264
Publication date:: 2022-11-02
Publisher:: SOLAR

EAN/ISBN:: 9782263180606
Format:: Blaues Buch
Medium:: Bound edition
Number of pages:: 264
Publication date:: 2022-11-02
Publisher:: SOLAR

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