Praline

The Praline contains gastronomic recipes for the professionals, written by Stephane Leroux, who traces the history of praline and explains the fabrication, the different basic praline recipes (with almonds, nuts, dark, white, with sesame...) and their use in products such as: cakes, chocolates, snacks, candies, and waffles among others. The book ends with some basic decorations, explained step by step with photographs. AUTHOR: Stephane Leroux, a native of Brussels, shares his unique talent and style through teaching and competing internationally. Leroux is considered the best craftsman of 'chocolate matter in the world'. His three-dimensional works appear remarkably true to life. Acclaimed as a great master by his peers from Chicago to Tokyo, Paris to Buenos Aires, Stephane Leroux is driven by the ethics of the Compagnons du Devoir du tour de France, an association supporting craftsmen and tradespeople. He was twice named 'Chocolate Creation' World Champion (World Pastry Championship Las Vegas, 2002 and 2004), and placed second overall in the 2004 World Pastry Championship. During the same year, he earned the Meilleur Ouvrier de France title, the highest distinction a pastry chef can achieve in his career. Leroux is currently a chocolatier and instructor for Belcolade in Belgium. SELLING POINTS: ?Often used to aromatise cremes in traditional and modern patisserie, as well as ice cream, chocolates and candies, praline is an essential basic ingredient ?Thanks to the photos of Romy Tembuyser, Stephane Leroux succeeds in sharing his passion for this magnificent product ?This book is an essential guide for all professionals 200 colour photographs