Confectionery School Book Launch and Demonstration

To celebrate the English language release of Le Cordon Bleu Confectionery School, the latest cookbook from Le Cordon Bleu, Le Cordon Bleu London recently hosted an Easter-themed launch event, where Head Pâtisserie Chef, Julie Walsh, demonstrated a stunning luxury Easter egg recipe from the book.

Le Cordon Bleu Confectionery School, published by Grub Street, features recipes and knowledge from renowned chefs who share their expertise accumulated over decades. The pages of this book overflow with exquisite recipes and detailed instructions to create world-class confectioneries and invites you to explore a variety of sweet delights that will tantalise your taste buds. Whether you are an amateur pastry cook or a seasoned professional, this book is a must-have. Le Cordon Bleu Confectionery School provides detailed step-by-step instructions for the most complex recipes, where you can learn the techniques of leading chefs at your own pace.