60 deliciously well-made recipes, by the Nantes pastry chef who is also president of Relais Desserts. The chapters are organized by ingredient: caramel (p’tit pot fou de caramel, Absolu caramel), confectionery (passion fruit mango paste, soft white nougat), red fruits (raspberry-hazelnut bite), yellow fruits (Florida tart), ice creams (maestro glacé, apricot mascarpone vacherin), chocolate (hazelnut flower bar, orange bite chocolate), dried fruits (pistachio choux) and finally snack (kouign-amann, chestnut fondant).
All interspersed with dialogues with Hélène Luzin on the daily life of the artisan pastry chef and chocolatier and its issues: reconciling creation and management, reducing waste, the love of chocolate…
To order on the Librairie Gourmande website: https://www.librairiegourmande.fr/patisserie-professionnelle/17630-artisan-patissier.html?search_query=vincent+guerlais&results=5
