French Patisserie: Master Recipes and Techniques from the Ferrand

From flaky croissants to paper-thin millefeuille, and from the chestnut cream-filled Paris-Brest to festive yule logs, this comprehensive book leads aspiring pastry chefs through every step- from basic techniques to Michelin-level desserts. Starting with advice on how to equip your kitchen, to the essential doughs, fillings, and decorations, the books covers everything from quick desserts to holiday specialties and from frozen ice creams and sorbets to chocolates.