La Patisserie Des Reves

Indulge in the exquisite world of French patisserie with this authoritative recipe book from chef Philippe Conticini, a culinary icon renowned for revolutionizing classic desserts. 'La Pâtisserie des Ręves' offers a treasure trove of over 70 meticulously crafted recipes that blend traditional French techniques with modern presentations. Each recipe, from the velvety Saint Honoré to the decadent Paris-Brest, invites you to recreate these stunning pastries in your own kitchen. This hardback edition is beautifully designed with dimensions of 250 x 270 mm, making it an ideal addition to your culinary library. Perfect for both aspiring bakers and seasoned chefs, the book provides clear, step-by-step instructions, elevating your baking skills to new heights. With rich photography and inspiring stories behind each pastry, you will find joy in baking and delight in serving show-stopping desserts that charm everyone. Experience the magic of La Pâtisserie des Ręves with its captivating recipes, and embark on a journey that ignites a passion for baking like never before. Whether for personal enjoyment or impressing guests at a gathering, this book is your ultimate guide to mastering French pastry artistry.

Author: Philippe Conticini Publisher: Grub Street
Bind: hardback
Dimensions: 250 x 270 mm
Pages: 240
Publication Date: 10-06-2014

La Pâtisserie des Ręves (translating literally as The Patisserie of Dreams) is the name of the world famous French pastry shops; the brainchild of pastry chef Philippe Conticini and entrepreneur and hotelier Thierry Teyssier. With four shops already open in France, the first shop in London will open in February, bringing traditional French patisserie with a modern twist to the British capital.
Their recipe book of the same name published in French in 2012 is published in English to coincide with this historic opening. The book contains over 70 recipes for their signature pastries, recipes include the traditional Saint Honoré (choux pastry, cream and caramel topping) and Paris-Brest (choux pastry with praline cream and praline sauce).
Philippe Conticini has worked as a pastry chef for many years, including a stint at La Table d’Anvers restaurant in Paris. He and business partner Thierry Teyssier ?who had already set up a theatre company, an events company and a similarly-named hotel company Maisons des Ręves launched the Pâtisserie des Ręves concept after deciding that they wanted a pastry shop that would recreate the excitement children feel about fresh cakes.