Creams, Confections, and Finished Desserts (French Professional Pastry Series) (Hardcover)

Book Description The first two sections of Volume 2 are devoted to basic creams and basic confections, which, together with the basic doughs in Volume 1 provide a complete overview of the fundamental pastry recipes and techniques. The second section presents a variety of finished desserts that are based on the basic doughs, creams, and confections.