This cookbook is in French ONLY.
It is cute, sweet and creamy, caramel delights us by its taste and its forms. A sensual pleasure sublimated in the hands of Christophe Adam, designer and creator of pastries.
Christophe offers a gourmet reference work that traces basic preparation techniques step by step, while making us discover recipes defining all facets of caramel, to the most unexpected.
Introduction to the world sugars, syrups, sugar, baking.
The basic techniques: Poured caramel, nougatine almond, pulled sugar and more.
Recipes: Caramel classical (cream caramel, caramel flash), Caramel crunch (caramel-nougat pie, caramel cake) fruity caramel (cheesecake caramel raspberry, pizza caramel mango), caramel and chocolate (soft at heart flowing caramel, chocolate spread caramel chocolate) Caramel candy (caramel lollipop with salted butter toffee).
All sublimely illustrated by photographs Laurent Fau in a chic spirit, graphic and so tasty.