Fruity Pastry
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Goegebeur, a Belgian confectioner and baker, believes that the careful selection of fruit varieties makes an enormous difference in the quality of a finished dessert, and his recipes here are calibrated to showcase that point of view. Working in association with Bernard Lahousse, a food scientist with an interest in food pairings, Goegebeur offers an appealing array of pastries and plated desserts for apples, pears, stone fruits, berries, and rhubarb, along with additional suggestions about significant flavor matches. Ice cream tart with pears, blueberries, and pistachios; nectarine cake with strawberry jam and lemon macaron; strawberry tart with matcha and lime cream. Striking.
Hardcover. Color photographs throughout.
