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40 Amazing Desserts by Bart Ardijns

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    40 Amazing Desserts
    by Bart Ardijns
    English
    200 pages; hardcover


    Contents:

    CHAPTER 1: BASIC PRINCIPLES & TECHNIQUES
    1. Use of gelatine, p. 17
    2. Anglaise, p. 18
    3. Ice with desserts, p. 18
    4. Crumble – streusel – shortbread, p. 20
    5. Espuma, p. 21
    6. Sponge cake, p. 22
    7. Crémeux, p. 23
    8. What is infusing?, p. 23
    9. Light candying of thin slices of citrus fruit or fine strips of citrus zest, p. 24
    10. Crispy decorations, p. 25
    11. Caramelized puff pastry (‘Inversé’ or reverse processing method), p. 25
    12. Isomalt decoration, p. 27
    13. Chocolate processing, p. 28

    CHAPTER 2: ESSENTIAL CLASSICS — 15 successful classic desserts that form the basis for many other creations. Where high quality raw materials and the correct techniques are used and the individual components are well balanced, it’s no surprise that these desserts have become legendary!
    Flan au caramel, p. 38
    Profiterole with vanilla ice cream and chocolate sauce, p. 40
    Elderflower and fresh fruit gratin in sabayon, p. 42
    Moelleux au chocolat (molten chocolate cake), p. 44
    Brussels waffle, p. 46
    Crème brûlée, p. 54
    Vanilla bavarois with berries, p. 56
    Crêpe suzette, p. 58
    Brownie with chocolate mousse, p. 60
    Pavlova, p. 62
    Lemon pie, p. 66
    Dame blanche, p. 70
    Île flottante (floating island), p. 74
    Tiramisu, p. 76
    Tarte tatin, p. 80

    CHAPTER 3: DESSERTS WITH FRUIT AND CHOCOLATE — Personalized creations and a selection of 10 colourful summer desserts and 10 desserts where chocolate plays the leading role.
    Raspberry – strawberry – almond milk – lemongrass, p. 88
    Chocolate – Rodenbach – red fruits, p. 92
    Yoghurt – passionfruit – mango – lime – white chocolate, p. 96
    Praliné – chocolate – fruity caramel, p. 100
    Wild strawberry – coconut – kaffir lime, p. 106
    Chocolate flan – pear – caramel, p. 110
    Mascarpone – orange – elderflower, p. 116
    Chocolate – whipped cream with kirsch – slightly sour cherry, p. 120
    Vanilla – red fruits – hibiscus rose hip – lemongrass, p. 124
    Coconut – lychee – yuzu – white chocolate, p. 130
    Pana cotta – lemon verbena – red fruit, p. 134
    Spiced chocolate – orange – buckthorn, p. 138
    Sour cherry clafoutis – peach – rosemary, p. 144
    Tangerine – passion fruit – fruity bitter chocolate, p. 148
    Beetroot – chocolate – raspberry, p. 152
    Golden chocolate bar, p. 156
    Lime – lemon, p. 160
    Chocolate – chestnut – calamansi, p. 164
    Orange – bergamot – basil, p. 170
    Rhubarb – water melon – yoghurt – strawberry, p. 174

    CHAPTER 4: DESSERTS FOR PERSONS WITH FOOD SENSITIVITIES — 5 desserts which pay attention to gluten and/ or lactose intolerance and/or in which no sugars are added. Yoghurt – pistachio – cherry – almonds, p. 182
    Tangerine – coriander – grapefruit, p. 184
    Chocolate – sansho – lemon, p. 188
    Pancake – chocolate – strawberries, p. 192
    Blackcurrant – violet – red fruit, p. 194
    A word of heartfelt thanks, p. 198

    No returns on books.

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40 Amazing Desserts
by Bart Ardijns
English
200 pages; hardcover


Contents:

CHAPTER 1: BASIC PRINCIPLES & TECHNIQUES
1. Use of gelatine, p. 17
2. Anglaise, p. 18
3. Ice with desserts, p. 18
4. Crumble – streusel – shortbread, p. 20
5. Espuma, p. 21
6. Sponge cake, p. 22
7. Crémeux, p. 23
8. What is infusing?, p. 23
9. Light candying of thin slices of citrus fruit or fine strips of citrus zest, p. 24
10. Crispy decorations, p. 25
11. Caramelized puff pastry (‘Inversé’ or reverse processing method), p. 25
12. Isomalt decoration, p. 27
13. Chocolate processing, p. 28

CHAPTER 2: ESSENTIAL CLASSICS — 15 successful classic desserts that form the basis for many other creations. Where high quality raw materials and the correct techniques are used and the individual components are well balanced, it’s no surprise that these desserts have become legendary!
Flan au caramel, p. 38
Profiterole with vanilla ice cream and chocolate sauce, p. 40
Elderflower and fresh fruit gratin in sabayon, p. 42
Moelleux au chocolat (molten chocolate cake), p. 44
Brussels waffle, p. 46
Crème brûlée, p. 54
Vanilla bavarois with berries, p. 56
Crêpe suzette, p. 58
Brownie with chocolate mousse, p. 60
Pavlova, p. 62
Lemon pie, p. 66
Dame blanche, p. 70
Île flottante (floating island), p. 74
Tiramisu, p. 76
Tarte tatin, p. 80

CHAPTER 3: DESSERTS WITH FRUIT AND CHOCOLATE — Personalized creations and a selection of 10 colourful summer desserts and 10 desserts where chocolate plays the leading role.
Raspberry – strawberry – almond milk – lemongrass, p. 88
Chocolate – Rodenbach – red fruits, p. 92
Yoghurt – passionfruit – mango – lime – white chocolate, p. 96
Praliné – chocolate – fruity caramel, p. 100
Wild strawberry – coconut – kaffir lime, p. 106
Chocolate flan – pear – caramel, p. 110
Mascarpone – orange – elderflower, p. 116
Chocolate – whipped cream with kirsch – slightly sour cherry, p. 120
Vanilla – red fruits – hibiscus rose hip – lemongrass, p. 124
Coconut – lychee – yuzu – white chocolate, p. 130
Pana cotta – lemon verbena – red fruit, p. 134
Spiced chocolate – orange – buckthorn, p. 138
Sour cherry clafoutis – peach – rosemary, p. 144
Tangerine – passion fruit – fruity bitter chocolate, p. 148
Beetroot – chocolate – raspberry, p. 152
Golden chocolate bar, p. 156
Lime – lemon, p. 160
Chocolate – chestnut – calamansi, p. 164
Orange – bergamot – basil, p. 170
Rhubarb – water melon – yoghurt – strawberry, p. 174

CHAPTER 4: DESSERTS FOR PERSONS WITH FOOD SENSITIVITIES — 5 desserts which pay attention to gluten and/ or lactose intolerance and/or in which no sugars are added. Yoghurt – pistachio – cherry – almonds, p. 182
Tangerine – coriander – grapefruit, p. 184
Chocolate – sansho – lemon, p. 188
Pancake – chocolate – strawberries, p. 192
Blackcurrant – violet – red fruit, p. 194
A word of heartfelt thanks, p. 198

No returns on books.

40 Amazing Desserts by Bart Ardijns
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