The Great Confectioner's Manual

This new volume of the successful series of great manuals focuses on candies, sweets and bonbons: marshmallows, gummies, fruit jellies, filled chocolates, candied fruit, nougat... 70 recipes to master the art of high-quality confectionery, a trend growing in the pastry branch. Each recipe includes: an infographic, for an immediate visual perception of the structure of the dessert; the sequential images of the various processing phases; a beautiful photograph of the finished product, just to make us dream. The first section of the book introduces the fundamental ingredients through specific sheets: sugar, chocolate, etc., and then presents the essential basic techniques (tempering, praline, caramel, ganache...) to be able to carry out the preparations proposed in the second part, for the delight for adults and children.