French Edition.

Chocolate croissants after school. Brioche on a Sunday morning. A sudden craving in front of a bakery. A palmier, slowly savored. Mini croissants, devoured too quickly. We all have a favorite pastry that satisfies our daily or unexpected cravings.

Renowned pastry chefs Christophe Felder and Camille Lesecq, both as creative as they are skilled teachers, present 70 delicious recipesflaky, buttery, braided, rolled, chocolatey, fruity, praline-filled, crisp, and melt-in-your-mouth irresistible.

Starting with essential dough recipes (croissant, brioche, Danish), they guide you through a variety of delectable creations, each step clearly photographed to help you master homemade pastries with easefilling your kitchen with the irresistible aroma of a traditional bakery.

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Pain au chocolat la sortie de lcole. Brioche un dimanche matin. Fringale qui se dclare devant une boulangerie. Palmier quon effeuille lentement. Mini-croissants trop vite engloutis. On a tous une viennoiserie qui rpond nos envies soudaines ou quotidiennes.

Christophe Felder et Camille Lesecq, ptissiers aussi cratifs que pdagogues, nous offrent 70 recettes feuilletes, brioches, tresses, roules, chocolates, fruites, pralines, croustillantes, fondantes

partir de recettes de base (pte croissants, brioche, danish), ils dclinent de savoureuses crations, toutes photographies pas pas, pour pouvoir raliser facilement vos viennoiseries la maison, embaumant la cuisine dun irrsistible parfum de boulangerie.