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Le Cordon Bleu launches Larousse de la pâtisserie in Brazil

Book presents more then 100 recipes
signed by Le Cordon Bleu Institute
The complete guide to the Pâtisserie world composed of classic and innovative recipes with Le Cordon Bleu techniques has just been launched in Brazil. With more than 500 pages, Larousse da Confeitaria Larousse (Portuguese version of the original Le cordon bleu de la patisserie) is a book that will delight professional chefs, entrepreneurs, culinary students and housewives. There are more than 100 suggestions of recipes from the renowned French Institute for the preparation of cakes, pies, special desserts, biscuits, chocolates, candies and other delicacies.

By adopting the book as a basis for your desserts, the reader will have basic confectionery techniques that will allow you to create your own recipes. It is a book dedicated to unlocking the secrets of classic desserts such as chocolate opera and pistachio, Kings pie, black forest, fraisier and raspberry macaroons, and more familiar, such as petit gâteau, muffins, soufflés and fondant. Le Cordon Bleu's innovative creations are also part of the menu, with emphasis on yuzu carolina, chocolate and caramel, chocolate and marshmallow tarts, aloe vera entremet and wild strawberries and vanilla cubes with sweethearts -Crystalline effects.

The recipes are divided into six chapters: simple cakes, stuffed and entremets; sweets in individual portions; pies and tarts; special desserts; biscuits and mini cakes; bonbons, candy and small treats.

In each recipe, the reader will have detailed information about the time required for each step (preparation, cooling, freezing, cooking and preservation) with advice, tips and curiosities from expert chefs.

The book also lists the main tools, with a description of their function and tips on how best to use them. All the content is illustrated with mouth-watering pictures. An invitation to all lovers of confectionery, as the book already brings in its introduction:

"In addition to encouraging students and lovers of gastronomy, we are pleased to share with you our deep commitment to surpassing ourselves always in the pursuit of pleasure, in appreciation of what is good, in the passion for tradition and for modernity."

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