Features common to each volume:

• Each of these books contains beautiful step-by-step color photos of the techniques taught, as well as of the finished pieces on display.
• Formulas and recipes are in tabular form, with ingredients given in metric units.
• All books in this series are simultaneously in English and in French.

Petits Gâteaux à l'Heure du Thé
Petit Pastries for Tea Time
by l'École Lenôtre

Petit Pastries for Tea Time is another professional book from the world acclaimed Ecole Lenotre.

Features:

• Hundreds of full of color photographs
• Construction details
• Step-by-step technique photos
• Text in both English and French
• Recipes from England, Italy, Belgium, Germany, United States and more

Contents

The Pastry Chef's "Petit Pastries"

Gateaux de Garde for Sharing

Dried Fruit Cake
Lemon and Chocolate Chip Cup Cake
Spicy Banana Cake
West Indian Cake
Pistachio Morello Cherry Marble Cake
Coffee Cake
Lemon Orange Spice Bread
Chocolate Cake
Lemon-Flavored Semolina Cake
Red Currant and Banana Cake
Peanut Cake
Candied Fruit Cake
Orange-Flavored "Gateau Battu"
Morello Cherry Cake
Saint-Genix Brioche
Savoy Cake
Basque Cake, Black Cherry Jam
Pear Cake
Apple Cake

Bouchées Gourmandes

Callison Sponge
Pyrenees Pastis
Chiberta
Julie's Afternoon Treat
Little Sponges with Grand Marnier
Poppy Seed Ingot
Pistachio Dome
Breton Bouchée with Melted Caramel
Hazelnut Delight
Crispy Gourmandise
Tropique
Amandier
Strawberry Subtil
Little Vosges Flower

Travel Diary

United States Stopover
Belgian Stopover
German Stopover
Italian Stopover
Stopover in the United Kingdom
Stopover in North Africa

Glossary
Basic Recipes

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