60 deliciously well-made recipes, by the Nantes pastry chef who can also be president of Relais Desserts. The chapters are organized by ingredient: caramel (p’tit pot fou de caramel, Absolu caramel), confectionery (ardour fruit mango paste, delicate white nougat), crimson fruits (raspberry-hazelnut chunk), yellow fruits (Florida tart), ice lotions (maestro glacé, apricot mascarpone vacherin), chocolate (hazelnut flower bar, orange chunk chocolate), dried fruits (pistachio choux) and at last snack (kouign-amann, chestnut fondant).
All interspersed with dialogues with Hélène Luzin on the each day lifetime of the artisan pastry chef and chocolatier and its points: reconciling creation and administration, decreasing waste, the love of chocolate…
To order on the Librairie Gourmande web site: https://www.librairiegourmande.fr/patisserie-professionnelle/17630-artisan-patissier.html?search_query=vincent+guerlais&outcomes=5
