Holiday Desserts: Behind the Scenes is written in two languages consecutively: English and French.

Features:

• Holiday Desserts
  Des Entremets de Fetes
• Techiques and Know-How
  Des Techniques de Travail
• Christmas Logs
  Des Buches de Noel

This guide is for professionals at all levels. Pastry chefs will love the new, fresh approach of young French patissier Stéphane Glacier.

Hundreds of full-color photographs throughout the book demonstrate the techniques and illustrate the finished work.

Holiday Desserts: Behind the Scenes is a wonderful book for pastry chefs looking for new ideas, and a clear concise course in the art of patisserie for the student.

Contents

Holidays and Celebrations

• The Pastry Making Calendar
• New Year
• Easter
• Mother's Day
• Valentine's Day

Holiday Dessert Recipes

• Contemporary Desserts
• Theme Desserts
• Christmas Logs

Essential Ingredients

• Milk, Cream, Butter, Eggs
• Flour, Sugar, Salt, Yeast
• Chocolate, Coffee, Vanilla

Essential Recipes

• Decorative Sponge Cake
• Meringues, Macaroons
• Cream, Glaze, Spray
• Syrups, Almonds

Basic Chocolate Decorations

• Tempering Process
• Surface
• Forms
• Elements

Glossary

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