Entremets Petits Gateaux Fusion by Jean-Michel Perruchon is the result of many years of work, research and development along with the fruits of exchange with other pastry chefs. All the recipes in this book have been tried and tested for them to become part of your daily routine.

Jean-Michel Perruchon is a multi-talented chef in pastry, chocolate, confections, sugar, sculptured sugar and chocolate art, and put all his talents to good use in this book.

It is a great book for the well informed professional.

Entremets Petits Gâteaux Fusion has a great range of entremets, with fruits, spices and chocolate and new ideas for decorations. See individual Gateaux classics redefined by Perruchon. Eclairs with fruits, small tarts, filled macaroons, new decoration and more.

This magnificent book features techniques and basic recipes pastry, chocolate blown sugar, pulled sugar and many more magnificent ideas in the world of pasties and desserts. Each work in the book is shown in high quality full color photos, and construction diagrams are also included. The ingredients are given in metric units. This exceptional book of 355 is full color throughout written in French and English.

Contents

80 incredible desserts from Jean-Michel Perruchon are included in the following categories:

Spring/Summer Printemps/Eté

• Desserts Les Entremets
• Small Individual Cakes Les Petits Gâteaux Individuels
• Verrines Verrines

Fall/Winter Automne/Hiver

• Desserts Les Entremets
• Small Individual Cakes Les Petits Gâteaux Individuels
• Verrines Verrines

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