Entremets Petits Gâteaux Fusion by Jean-Michel Perruchon

  • The Murano - brownie sponge cake, blackberry sauce, hazelnut cream, milk chocolate mousse (Le Murano - biscuit brownies, coulis de mûres, crémeux noisette, mousse au chocolat lactée) (page 8)

    from Entremets Petits Gâteaux Fusion Entremets Petits Gâteaux Fusion by Jean-Michel Perruchon

    • Categories: Brownies, slices & bars; Candy / sweets; Frostings & fillings; Mousses, trifles, custards & creams; Sauces for desserts; Dessert; Cooking ahead; Cooking for a crowd; Spring; Summer
    • Ingredients: pecans; eggs; inverted sugar; cacao paste; dark chocolate; butter; blackberry purée; frozen blackberries; pectin NH; milk; milk chocolate; hazelnut paste; hazelnut praline; gelatin; crème fleurette; milk couverture chocolate; whipped cream; cacao butter
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  • ISBN 10 291822300X
  • ISBN 13 9782918223009
  • Published Jan 01 2009
  • Format Hardcover
  • Page Count 352
  • Language French
  • Countries France
  • Publisher Bellouet Conseil

Publishers Text

The volume covers a range of entremets, with fruits, spices and chocolate. Eclairs with fruits, small tarts and filled macaroons. Includes recipes for pastry, chocolate, blown sugar and pulled sugar. •Photos and illustrations throughout the book •French and English text

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