Modern Patisserie

Mousses, bavarois, layer cakes with inserts: window-display patisserie enters a home kitchen with its techniques intact.Six chapters lead from vegan mousse to cooked plant creams, from layer cakes to advanced base creams, through to revisited classics and no-bake patisserie. The techniques ask for attention and practice, much like lamination: what they need is working in stages and respecting the resting times.