After several more technical books, Christophe Felder along with his longtime collaborator, Camille Lesecq, are back with a new volume that focuses upon the delightful small pastries that are one of the highlights of the art of French baking. Both children and adults adore these often bite-sized indulgences. Included here are all the fundamental recipes edash; the classics and the traditional favorites hdash; along with original, inventive creations. Recipes include amandines, babas, biscuits, bostocks, creams, croquantes, croustillons, financiers, flans, madeleines, Alsatian manderlis, napolitains, petits fours, sablsacute;s, tartlets, and much more.
The book opens with a section on 27 base recipes from which all others can be made including pat acute; bris acute;e, patiacute; sucr
