La Pâtisserie de Jeffrey Cagnes
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For many years the lead pastry chef at Patisserie Stohrer, the oldest pastry shop in Paris, Jeffrey Cagnes has recently opened several shops bearing his own name. This book presents creations he has developed on his own: some are versions of enduring classics while others playfully embrace ingredients and flavors from beyond France.
Among the distinctive pastries we spotted are:
- Pistachio pull-apart babka
- Sesame croissant
- Churros with lime-kiwi jam
- Buckwheat madeleine
- Tiramichoux–in which choux buns replace traditional lady fingers
Zippy and imaginative.Hardcover. Color photographs throughout. In French.