More than 200 recipes from Gaston Lentre's classic cookbook, fully updated for the modern chef along with spectacular new photography.
Gaston Lentre, the legendary master French ptis­sier, was revered for having made desserts lighter and more delicious; his techniques continue to influence pastry chefs in France and around the world. This new edition of the now cult cookbook--first published in English in 1977 as Lentre's Desserts and Pastries--has been updated in collaboration with the chefs at Lentre Paris and two of the founder's children. Two hundred essential recipes include crois­sants, clairs, crpes, mille-feuilles, baba au rhum, molten chocolate cake, lemon meringue pie, and mango tartlet. The chefs at Lentre Paris--who run a world-class cooking school--have adapted the recipes for amateur bakers and experienced professionals alike who seek inspiration from the rich tradition of Lentre's French ptisserie.