French Pastries and Desserts by Lenôtre by Gaston Lenôtre

  • Ladyfinger sponge (Biscuits à la cuiller) (page 24)

    from French Pastries and Desserts by Lenôtre French Pastries and Desserts by Lenôtre by L'Ecole Lenôtre

    • Categories: Cookies, biscuits & crackers; Cooking ahead; French
    • Ingredients: cornstarch; eggs; store-cupboard ingredients
    show

  • Show all Recipes...

Notes about this book

  • adrienneyoung on November 11, 2022

    This is a re-issue (in English, with new photos, revised measurements including metric weights and farenheit oven temps) of a book very popular in France in the 1970s. The original had some wonderful recipes in it (including the absolutely terrific Concorde) and this feels bigger, so it may have more. It's EXTREMELY worthy. Recommended with enthusiasm.

Notes about Recipes in this book

  • Concorde

    • adrienneyoung on November 09, 2022

      I've been making this since the 1970s, though always with Julia Child's mousse (no reason -- just out of habit). It's a show-stopper, very delicious, and although a bit time-consuming, dead easy. Major bang for buck. Would be a great cake to bring to a family Christmas if anyone at table is sensitive to gluten. Use the best quality chocolate you can, and the best quality cocoa, pipe your meringue onto parchment paper, and be sure your ovals fit your cake plate or cake carrier with a bit of room to spare for the meringue cigarettes that decorate the exterior.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 208026382X
  • ISBN 13 9782080263827
  • Published Oct 06 2021
  • Format eBook
  • Page Count 441
  • Language English
  • Countries France
  • Publisher Flammarion

Publishers Text

Gaston Lenôtre, the legendary master French pâtis­sier, was revered for having made desserts lighter and more delicious; his techniques continue to influence pastry chefs in France and around the world.

This new edition of the now cult cookbook—first published in English in 1977 as Lenôtre’s Desserts and Pastries—has been updated in collaboration with the chefs at Lenôtre Paris and two of the founder’s children. Two hundred essential recipes include crois­sants, éclairs, crêpes, mille-feuilles, baba au rhum, molten chocolate cake, lemon meringue pie, and mango tartlet. The chefs at Lenôtre Paris—who run a world-class cooking school—have adapted the recipes for amateur bakers and experienced professionals alike who seek inspiration from the rich tradition of Lenôtre’s French pâtisserie.

Other cookbooks by this author