Creative compositions for cakes and patisserie

In his first book 'Creative Compositions for Cakes and Patisserie', master pâtissier Andreas Heil demonstrates the imaginative ideas and first-class products with which pastry chefs these days can present a treasure trove of surprises for their customers. He also points out the gradual changes he has observed in the patisserie market and how they affect the profession. Imaginative Kleintorten, original tarts and slices, exquisite desserts and mousses, or the classic confectionery petits fours, now reappearing in a completely new form, are all part of the tempting treats designed to add color and variation to the traditional range of cakes and patisseries. The author's easy-to-follow style succeeds in putting across the experience he has built up over two decades. The explanatory texts and the recipes, ranging from the simple to the most exclusive sweet delights - as well as a comprehensive glossary with detailed explanations of specialist terms - are a clear indication of the practical and generous approach the author has adopted in freely offering his knowledge and skills to his audience. The tantalizingly attractive and colorful photography underlines the author's point of view: cakes and patisserie are two subjects that can lift the imagination to new heights. Still, Andreas Heil always sticks to his down-to-earth realism since, today more than ever, the making of delicious patisserie products has to meet the demands of commercial requirements. This work is designed for pâtissiers, pastry cooks, and chefs, working professionally in this field, as well as trainees and apprentices in those professions. Likewise, ambitious home cooks and keen caterers will find not only recipes but also a wealth of practical comments, tips and explanations.