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Croquembouche: The Art and Technique
  • Croquembouche: The Art and Technique
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Croquembouche: The Art and Technique

(author)
£53.99
Mixed media product 208 Pages / Published: 22/01/2016
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A croquembouche is a tower of profiteroles (cream puffs) held together with caramel. In France, it is the traditional cake for weddings, baptisms, and communions, and is often used as a centerpiece in buffets. Authored by a pastry chef whose culinary school team routinely wins awards for its croquembouches, this book provides unique and unusual options for chefs to use the croquembouche in a buffet, as a showpiece, or in competitions. Included are techniques of sugar work (pulled, blown and gum-paste) and chocolate, as well as instruction on how to make the basic profiterole. A DVD demonstrating various forms of croquembouche accompanies the text, along with illustrations, templates, and descriptions.

Publisher: Taylor & Francis Inc
ISBN: 9781439892572
Number of pages: 208
Dimensions: 235 x 156 mm

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