num_pages: 396
description: Here, Thuries introduces lighter fillings that freeze well - creams and mousses - instead of the classic buttercreams. In addition, he shows readers with a step-by-step approach how to: assemble cakes more easily with cake rings, cake frames, sheet pans and other molds; create today's light, natural decorations with fruit, fruit gelees, and chocolate; create incomparable croquembouche ('crunch in the mouth') delicacies and much, much more.
language: English
title: The Classic and Contemporary Recipes of Yves Thuriès: Modern French Pastry
titlecomplete: The Classic and Contemporary Recipes of Yves Thuriès: Modern French Pastry
publisher: John Wiley & Sons Inc