For lovers of praliné, the decadent combination of caramel and nuts (usually hazelnuts or almonds), this book is the grail. Pascal Caffet begins by offering a handful of essential “base” recipes, including several for basic praliné as well as variations spiced with ginger, coriander, and other aromatic additions. Then he puts them to use in patisserie items such as croissant praliné and macacon praliné noisettes. There are cookies like the financier choco-praliné. Tarts like praliné aux poires. Cakes like vacherin praliné. And of course confections such as barre caramel praliné. The book is brimming with inspiring images. Caffet, who is recognized with the hard-earned Meilleur Ouvrier de France for his skills in his craft, operates a chocolate shop in Troyes recognized for the quality of its praliné.
In French. Color photographs throughout. Hardcover.