Haute pâtisserie - 100 créations par les meilleurs chefs pâtissiers

This book offers 100 recipes from the best pastry chefs from the Relais Desserts association, including: Pierre Hermé, Jean-Paul Hévin (MOF), Laurent Duchêne (MOF), Sadaharu Aoki, Frédéric Cassel (French team coach, pastry champion world), Jérôme de Oliveira (world pastry champion), Vincent Guerlais, Claire Damon, Patrick Agnellet, François Payard in New York and Luigi Biasetto in Padua (world pastry champion)...

By bringing together the world's pastry elite, Relais Desserts bases its foundations around two key words: excellence and know-how. Committed to the same dynamic of sharing and quality, the pastry chefs offer a selection of 100 original creations. Pavlova, Mellocakes, Dessert Cappuccino, Panettone, Japan Cheesecake... exquisite cakes, irresistible individual cakes, crunchy sweets... All creations are made possible because, to accompany their recipes, the chefs reveal the essential details and their educational advice.

At the end of the book, incisive portraits show one-by-one all the chefs explaining their iconic recipe. The opportunity to go behind the scenes of the Relais Desserts labs and meet the masters during their creative encounters.

This new edition celebrates the 40th anniversary of the Relais Desserts association. Updated, it integrates eight new members of the Relais Desserts association and their recipes.