Beginner pastry chefs, start with a hazelnut financier, a chocolate cake or a giant cookie.
Confirmed pastry chefs, step up and make a baba in transparency, a tart with fresh citrus and candied or a vanilla & chocolate éclair.
Expert pastry chefs, try a praline millefeuille, a black sesame opera or a vanilla tart.
Not to mention variations in order to decline the dessert to the plate or use the remaining ingredients.
To order on the Librairie Gourmande website here
