Lannoo Publishers Praline by Stephane Leroux - 575272850 by Lannoo Publishers

Item description: This Lannoo Publishers product is by Lannoo Publishers - Praline by Stephane Leroux English edition 320 pages, hardcover In Praline, Stephane Leroux, Meilleur Ouvrier de France Patissier (master craftsman of France for patisserie) pays homage to praline, the gastronomical heritage of French origin and one of the most noble raw materials involved in patisserie and chocolate making. Thanks to its broad spectrum of textures and tastes, using praliné inspires the creativity of patissiers, chocolate makers and other craftsmen in confectionery, while at the same time it is beneficial for our health due to the dried fruits it contains. After having traced the history of praliné and explained how it is made, Stéphane Leroux presents several basic recipes for pralinés (using light or dark almonds or hazelnuts, sesame seeds, pine nuts, walnuts, etc.). He then offers a variety of recipes using praline in tarts and cakes, desserts, chocolate and confectionery, snacks and bars, and fours secs... he finally concludes by showing some basic decorations, explained clearly in stages with illustrations. Thanks to Romy Tembuyser's magnificent photographs, Stephane Leroux succeeds in sharing his passion; his readers will be filled with wonder as they turn the pages of this book. Compagnon patissier du Devoir du Tour de France, Meilleur Ouvrier de France Patissier in 2004, Stephane Leroux has twice been awarded the first prize for artistic work for the "Piece en chocolat (chocolate decorative centerpiece)" at the World Pastry Championship in Las Vegas, USA. He is currently the technical adviser at Belcolade. Among other professional activities, he is also a trainer at the Ecole superieure nationale de la patisserie Alain Ducasse et Yves Thuries in Yssingeaux (France), with Stephane Glacier, and at the French Pastry School of Chicago, USA. No returns on books.
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