Tartes, Gouters, Entremets by Stephan Glacier

I was so excited to receive this book that I ordered and it arrived earlier than expected. This book is the last of the 4 book collection featuring recipes by well known pastry chefs in France. Some of the recipes are made from 2 pastry chefs - Stephane Glacier and Gaetan Paris. This is a very detailed step-by-step process of making modern tarts, afternoon sweets and pastries, and entremets (modern cakes and mini-cakes). Pictures are provided and instructions are given in 2 languages French and English. This book will give aspirations from culinary students, graduates, new pastry chefs and the adventurous home baker who wanted to create these treats for guests, friends. I highly recommend this book to anyone interested purchasing and taking the next step and level making these treats. Most of the entremet recipes will make 3 cakes and pastries. So decrease or increase the yield according to your needs. For the home chef or baker, you may decrease to 1 or 2. Of course, they provide the basics like making the soaking syrup, fillings like pastry cream, mousse and other desserts components for completing the finished dessert at the very end. This book is targeted for the professional pastry chef in mind, but I believe this may be targeted for the adventurous who are curious making these treats for their guest. If you made one of these entremets, individualized pastries and cakes. Your guests will be amazed by the taste, and awed that you made it at home. As Christophe Michalak (one of the famous pastry chefs in Paris, France) gives an intro that these techniques coming from pastry chefs were given towards the public. Professional cookbooks are always targeted for pastry cooks, chefs and bakers in mind since they know what they are doing. But I bought this book out of inspiration and making modern Filipino desserts - possibilites of making modern French techniques and unique Filipino flavors. This book is a great investment and you can make it happen.

This book is collection of amazing recipes from Master Pastry Chef Stephane Glacier and Master Baker Gaëtan Paris. The formulas is on metric which is great for professional Pastry Chefs and Bakers, step by step photos and gorgeous illustrations. Thank You very much for this book of treasure!

Amazing

One of the best pastry book. Easy to read and understand,and each dessert is well explained with step by step pictures. It is expensive, but nice to have.

Amazing book

one of the best pastry book. Easy, and well balanced in pairing the taste. And yes...this is for professional level.

Very nice book. I have made the recipes and they are excellent. It is in English and French. Lots of photos too.