Chocolate Fusion - Signed by Frédéric Bau

With a preface by Pierre Gagnaire and Pierre Hermé, this incredible book by Frédéric Bau will guide you through sweet and savory recipes.

300 pages of gourmet delights, secrets, technology, and know-how.

Frédéric Bau, creative director of Valrhona , explores the foundations of a new, healthy, and virtuous pastry through a scientific and artistic approach. Ingredients, techniques, and gestures redefine the boundaries of indulgence, prioritizing our well-being while respecting the taste and sensations of classic pastries, and also serving as a source of inspiration for new creations. From Paris -Brest and lemon tart to fruit soufflés , Carrément Chocolat entremets , and Kyoto desserts , the chef offers 60 delectable recipes and a repertoire of essential preparations, all invitations to mindful indulgence.