How do croissants get their flaky layers? What is the difference between pastry cream and Bavarian cream? What is genoise cake? Can millefeuilles really be made in a home kitchen? For anyone who has asked themselves about the secrets of French pastry, Bake Like a French Pastry Chef holds these answers and many more.
Created by the Parisian cookie masters Michel et Augustin, this comprehensive guide starts from the batters, doughs, and creams that form the building blocks of.
Countryman Press Bake like a french pastry chef: delectable cakes, perfect tarts, flaky croissants, and more, paperback/michel de rovira
