Haute pâtisserie: 100 creations by the best pastry chefs

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Haute pâtisserie: 100 creations by the best pastry chefs

This book offers 100 recipes by the best pastry chefs of the Relais Desserts association, including: Pierre Hermé, Jean-Paul Hévin (MOF), Laurent Duchêne (MOF), Sadaharu Aoki, Frédéric Cassel (coach of the French team, world champion in Pastry), Jérôme de Oliveira (world champion in Pastry), Vincent Guerlais, Claire Damon, Patrick Agnellet, François Payard in New York and Luigi Biasetto in Padua (world champion in Pastry). .. Bringing together the world's pastry elite, Relais Desserts builds its fundamentals around two key words: excellence and know-how. Committed to the same dynamic of sharing and quality, the pastry chefs offer a choice of 100 original creations. Pavlova, Mellocakes, Cappuccino Dessert, Panettone, Japan Cheesecake... beautiful divine cakes, exquisite tarts, irresistible individual cakes, crunchy sweets... And all the creations become possible because, to accompany their recipes, the chefs reveal the essential details and their pedagogical advice. At the end of the book, incisive portraits present the chefs one by one, explaining their choice of emblematic recipe. This is an opportunity to go behind the scenes of the Relais Desserts laboratories and to meet the masters during their creative meetings. This new edition celebrates the 40th anniversary of the Relais Desserts association. Updated, it includes eight new members of the Relais Desserts Association and their recipes.

Composition1 volume of 407 pages, colour illustrations
Dimensions30 x 23 cm
EditorLa Martinière, Paris
ThemeLifestyle / Recipes and cooking / Recipes by type of dish
Author(s)Relais desserts international


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