Petits fours et mignardises, élégance, saveurs et tradition
Author - Stephane Glacier
This book is dual language with text in both French & English
A pastry product par excellence, the Petits Four reveals itself in all its facets in this book. Recipes presented throughout the pages are divided by chapter for all occasions and times of the day. Simple, easy to produce, classic or contemporary, they are adapted to the taste of the clientele. Sweet, salty, hot, cold, dry, fluffy or fresh, there is something for everyone.
This book is a source of good ideas and allows you to diversify and quickly develop your offering, it brings together basic recipes and a new "tips and advice for sale" section. It's a great working tool to have in your laboratory!