Ladurée: Sucré - The Recipes by Philippe Andrieu

  • Almond macarons (Macarons amande) (page 12)

    from Ladurée: Sucré - The Recipes Ladurée by Philippe Andrieu

    • Categories: Cookies, biscuits & crackers; Frostings & fillings; Afternoon tea; French
    • Ingredients: ground almonds; confectioner's sugar; egg whites; granulated sugar; almonds; butter; almond paste; almond pulp; whipping cream
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Notes about Recipes in this book

  • Verbena ice cream (Crème glacée à la verveine)

    • Charlotte_vandenberg on June 25, 2019

      Beautiful ice cream, not green as in the picture and the taste of verveine was far from overwhelming, even though I chilled the cream and milk mixture overnight with the leaves in it. Made the custard sous vide, I’m a big fan of that: no more scrambled eggs!

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  • ISBN 10 281230443X
  • ISBN 13 9782812304439
  • Linked ISBNs
  • Published Nov 16 2010
  • Format Hardcover
  • Page Count 392
  • Language English
  • Countries United States
  • Publisher Hachette Livre - Editions Du Chene
  • Imprint Hachette Livre - Editions Du Chene

Publishers Text

The story of Ladurée started in 1862 when Louis Ernest Ladurée opened a bakery in the heart of Paris at 16, rue Royale. In 1997 Ladurée opened a tea-room/restaurant on the prestigious Champs-Elysées, followed by other Parisian addresses and international tea-rooms in London, Dublin, Geneva, Monaco, Tokyo, Milan and soon New York.

In this book Philippe Andrieu, the Pastry Chef at Ladurée, reveals 100 of the most famous Ladurée recipes, adapted for the general public. From the Strawberry Cake with Rose Choux Pastry to Pistachio Financiers and the world-famous macarons in all their variety, this icon of French “art de vivre” is brought to life in a pallet of pastries the colour of powder pink, light green, bright purple, and lemon yellow.

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