num_pages: 240
description: The first two sections of Volume 2 are devoted to basic creams and basic confections, which, together with the basic doughs in Volume 1 provide a complete overview of the fundamental pastry recipes and techniques. The second section presents a variety of finished desserts that are based on the basic doughs, creams, and confections.
language: English
title: Creams, Confections, and Finished Desserts
titlecomplete: Creams, Confections, and Finished Desserts (French Professional Pastry Series)
ratings_count: 3
publisher: Mariner Books