Go beyond the familiar if beloved bûches de Noël to explore the possibilities of all sorts of bûches, guided by the expertise of a legendary Paris pastry shop and school.
Creative and fanciful shapes, textures, and flavor characterize the 30 carefully presented recipes here. The Lenôtre team shows you how to prepare the many components you’ll need for the bûches themselves, as well as the decorative elements to display them in their showstopping glory.
Among your choices:
Calisson: almond biscuit, citrus marmalade, vanilla mouse, and struesel
55 Feuilles: mandarin compote and almond cream encased in a croissant shell
Chalet: crispy spiced hazelnuts, madeleine base, eggnog mousse
Forêt Noire: A Black Forest-inspired village scene made from pan d’epices filled with raspberry and cherry compote, kirsch, chocolate cream
Demanding work to achieve dramatic results.
Hardcover. Color photographs throughout. In French
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