Author(s): Christopher Felder
Classic French pastry represents the pinnacle of control, elegance, and technique. From jewel like caneles and madeleines in a window case to burnished brioches at the boulangerie to showstopper centrepiece desserts at five-star restaurants, everyone loves a perfect bake. Felder includes French classics such as sables, eclairs, Saint-Honore cake, tarte tatin, and croquembouche, regional recipes from Alsace, Brittany, and Provence, as well as his own twists on Belgian (Speculoos), German (Black Forest cake), and Australian (Pavlova) desserts. Each beautiful photograph will inspire bakers of all levels while step-by-step pictures clearly illustrate techniques such as making fondant flowers, constructing a charlotte, and braiding a brioche.
Christophe Felder is one of the world s most respected pastry chefs, authors, and teachers. He was the pastry chef at the Hotel de Crillon for fifteen years before publishing more than twenty cookbooks in France and opening his own pastry school for home cooks. Camille Lesecq was the head pastry chef at the Hotel Meurice in Paris.