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The school of confectionery. Berlingots, nougats, calissons, caramels, truffles, pralines, mendiants, marshmallows... . What if you could make them yourself? . The Cordon Bleu school opens its doors to you: discover all the techniques for making your favorite sweets!
- Classic, regional, international and modern recipes, including low-sugar recipes but also artistic pieces for special occasions!
- An entire chapter of detailed basic techniques to learn all the essential tricks: cooking sugar, tempering chocolate, making almond or praline paste...
- Detailed step-by-step instructions for the most complex recipes.
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