Felder, a prolific author of high-level baking books and the former pastry chef at Le Crillon in Paris works here with Leseqc, former pastry chef of Le Meurice, to present a series of adventurous takes on plated desserts.
In each of 32 chapters named for ingredients such as apricots, coffee, pears, and rhubarb, they offer two desserts. One is grandly stylized and arresting, thus suitable for a palace; the other riffs on the more familiar territory of bistro-style desserts but still displays some dazzling visual appeal and imagination. In the cherry chapter, the palace-style points de suspension combines a cherry crystalline with pastry cream, cherry sorbet and juice, and candied orange peel in a playful spiral. The bistro-style finesse cerise plays on the idea of a traditional clafoutis, richly layering the cherries atop a butter-rich disk of puff pastry. Any pastry pros who mine books like these for ideas will find this a wonderful trove.
In French. Color photographs throughout. Hardcover.