For anyone looking to embark on a journey of captivating flavors, textures, and techniques, Fred Csibi-Levin has created the ultimate guide to optical illusion entremets: French-inspired, layered desserts molded and sculpted into realistic subjects from candy apples and cocoa pods to coffee mugs. Perfect for bakers looking to improve their culinary skills or create delicious edible art to amaze, Fred’s three-part guide gives readers everything they need to create truly astonishing pâtisserie.
In part one, Fred introduces readers to illusion desserts and their essential components, providing recipes for: creamy yet airy mouses and whipped ganaches; indulgent curds, compotes, and gelees; flavorful sponges like genoise and madeleines; tempting textural marvels like pralines and short crusts; and illusion-solidifying glazes and sprays. Once readers have mastered the foundational recipes, Fred walks them through the process of shaping illusion entremets, dispelling the myth that they can only be made in professional kitchens. With a few molds, cutters, and the right process, anyone can make them at home. Finally, in part three, Fred shares his favorite recipes from blueberry entremets filled with fresh compote, vanilla sponge, lemon feuilletine crunch, and whipped vanilla bean ganache to tropical coconut-shell pina coladas with pineapple compote, coconut almond dacquoise, coconut almond crunch, and a dark chocolate coating. With ample step-by-step photos and detailed instructions, Fred eases readers into the world of breathtaking illusion desserts.
For anyone looking to embark on a journey of captivating flavors, textures, and techniques, Fred Csibi-Levin has created the ultimate guide to optical illusion entremets: French-inspired, layered desserts molded and sculpted into realistic subjects from candy apples and cocoa pods to coffee mugs. Perfect for bakers looking to improve their culinary skills or create delicious edible art to amaze, Fred’s three-part guide gives readers everything they need to create truly astonishing pâtisserie.
In part one, Fred introduces readers to illusion desserts and their essential components, providing recipes for: creamy yet airy mouses and whipped ganaches; indulgent curds, compotes, and gelees; flavorful sponges like genoise and madeleines; tempting textural marvels like pralines and short crusts; and illusion-solidifying glazes and sprays. Once readers have mastered the foundational recipes, Fred walks them through the process of shaping illusion entremets, dispelling the myth that they can only be made in professional kitchens. With a few molds, cutters, and the right process, anyone can make them at home. Finally, in part three, Fred shares his favorite recipes from blueberry entremets filled with fresh compote, vanilla sponge, lemon feuilletine crunch, and whipped vanilla bean ganache to tropical coconut-shell pina coladas with pineapple compote, coconut almond dacquoise, coconut almond crunch, and a dark chocolate coating. With ample step-by-step photos and detailed instructions, Fred eases readers into the world of breathtaking illusion desserts.
Pâtisserie Extraordinaire: Impress with Modern French Entremets
224
Pâtisserie Extraordinaire: Impress with Modern French Entremets
224Hardcover
Product Details
| ISBN-13: | 9798890034540 |
|---|---|
| Publisher: | Page Street Publishing |
| Publication date: | 08/25/2026 |
| Pages: | 224 |
| Product dimensions: | 8.00(w) x 10.00(h) x 1.00(d) |