Two renowned former pastry chefs turned instructors present a gorgeously fanciful collection of contemporary French galettes. Although the word is commonly translated as “cakes,” that doesn’t really do justice to the sophisticated pastries included here.
Felder, who ran the pastry kitchen at at Crillon, and Lesecq, who did the same at Le Meurice, now lead a pastry school in Alsace. Their highly detailed recipes demonstrate just how skilled they are at explicit instruction. But imagination is also fully evident here in the likes of a mango-passion-fruit and lime galette, in another of apples and cassis, and still others featuring candied orange peel with almond ice cream, or pistachio and raspberry.
Detailed process photo sequences help in the creation of the elegant, contemporary finishes that set these galettes apart.
Hardcover. Color photographs. In French.