And from the first chapter, the slap. Frédéric Bau takes four great classics of pastry, and offers them in a classic version, then reasoned thanks to a skilful work on the ingredients. He sifts through the infinitely vanilla tart of Pierre Hermé, the lemon tart, the Paris Brest and finally the crème brûlée.

Once this first demonstration is complete, it's time for the toolbox (and therefore a bit of technology).

Then it's time for recipes, in large thematic chapters: small cakes (probably mille-feuille; Norwegian cube; vandick...), pies (claudine in homage to Claude Bourguignon; Erika with blueberries; shock wave. ..), entremets (Racine; Kubik; Purple Rain...), plated desserts (Feuilles mortes; Walk in the undergrowth; Silky praline tofu and roasted apricots). The chapter "in complete transparency" highlights the cocoons where we find the Valrhona range in particular (Dulcey, Opalys, Bahibé), before moving on to the chapter on small pleasures (Alsatian square, under the fig tree, smooth time).

A book resolutely turned towards modernity, completely different from anything you may have already read, and which will clearly shake up professionals!

Other cookbooks by this author

• Au Coeur des Saveurs
• Chocolate Master Class: Essential Recipes and Techniques
• Cooking with Chocolate: Essential Recipes and Techniques
• Encyclopedia of Chocolate: Essential Recipes and Techniques
• Sweet Cuisine