Classic desserts - such as the dame blanche, or the well-loved flan
caramel - are already delicious. But you can make them irresistible
by elevating the skills involved in their preparation. In this
book, pastry chef Bart Ardijns uses his creativity to uplift the
taste, texture, form and presentation of the final dinner course,
incorporating different ingredients and flavours. This way the big
classics get a playful upgrade. Boasts step-by-step photography,
with extra focus on processing, presentation and decoration
techniques; and in-depth how-to guides for desserts that are
gluten-free, lactose-free and/or sugar-free.
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