What is more exciting than Alessandro Dalmasso is his "giving life" to the mignon pastry, from the choice of ingredients, equipment and techniques, to the tasting, giving the value of precious bijoux to it.
The chapters run from classic and innovative cream puffs to savory ones, passing through chantilly, tartlets, guitar cut mini-pastry, puff pastry, small meringues, cake pops, liqueur mignon, cupcakes and fried mini-pastry. A wealth of over 70 recipes.
TECHNICAL DATA
Author: Alessandro Dalmasso
Publication date: 2020
Language: Italian / English
Pages: 406
