A specialist in the organization of buffets, the world-famous school passes on its know-how in the field: practical advice on management, technology and basic recipes (pastries, biscuits, sponges, meringues, creams, ganaches, coulis...).

 

You will be deliciously seduced by the many recipes it presents, abundantly illustrated with step-by-step photos of petits fours (soft and dry, filled and prestige), hot and cold desserts, large creations for special events and children's buffets.

 

Les Buffets sucres will be a source of inspiration to supplement your own knowledge and ensure that your receptions are a perfect marriage of organization, taste and colour.

 

Les Buffets sucres is ideally complemented by another book in the collection: Brunch Buffets which provides savoury recipes.

 

Written in both English / French, 142 pages