The Art of French Pastry

(Chris Devlin) #1

4.3


Candied Peel, 1.1, 1.2
Caramelized Almonds or
Hazelnuts, 1.1, 1.2, 1.3
Chocolate Curls
Chocolate Nougatine
Crisp, 1.1, 3.1
Hazelnut Caramel Curls
piped
Flourless Chocolate
Sponge
flowers, flavoring ganache
with

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