by Glacier, Simonetti
ISBN: 9783905462159
Millefeuilles sur feuilles, Stéphane Glacier, Jean-Marc Simonetti (book)
$12.00
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This post is also available in: Français (French)
Millefeuilles sur Feuilles (Book) by Jean-Marc Simonetti and Stéphane Glacier. Very Good Condition. 2006. Fleur de sel Collection. 164 pages. Editions Dormonval. French version.
The millefeuille is one of the most classic French pastries. Over time, it has diversified and modernized. Puff pastry is replaced by other components such as filo pastry, brick pastry or even thin chocolate leaves. Cooks have also taken hold of the millefeuille “concept” to give volume and height to plates. The quality of a millefeuille, whether savory or sweet, is to combine different textures, opposite but complementary.
On the sweet side, the contrast of a very crispy puff pastry and a creamy cream, the freshness and sweetness of a few strawberries ensure you a great gourmet moment. On the savory side, a millefeuille served hot or cold allows for surprising and daring combinations. Today, millefeuille can mean superposition of different components, textures, colors. They can be presented on the plate, horizontally, vertically, arranged in a fan…
You will find in this book a collection of classic or innovative recipes. Often simple to make, these preparations are full of colors and flavors.
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