LIVRE PATISSERIE CHRISTOPHE FELDER PDF

#Christophe Felder #Camille Lesecq Nos 2. #patisserie#chef#artisan#amande #livre#brunch#cafe#workshop#christophefelder#camillelesecq#takahirokomai. Patisserie has ratings and 14 reviews. Anna said: This is a very Christophe Felder. · Rating details . Shelves: livres-de-cuisine. Malgré un visuel qui. Les Leçons de pâtisserie de Christophe se sont imposées dans le domaine du livre de cuisine comme une collection de référence. Créatif et pédagogue.

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LIVRE PATISSERIE CHRISTOPHE FELDER PDF

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This book is not yet featured on Listopia. This is a very interesting book of recipes. No matter what I try from it, nothing works! It seems the author writes down something not right in every single recipe, which means only one thing – he does it on purpose. I only tried a few, patissserie all of them were a disaster. I feel kinda bad for giving such a low rating to a book that everyone else seems to like, but I think I know why it’s so frustrating.

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Maybe it only concerns the American edition, who knows. The author talks a lot about precision an This is christlphe very interesting book of recipes. The author talks a lot about precision and how you have to follow the recipe and measure ingredients out exactly.

And then he gives amounts in the recipes in cups, ounces and grams And 1 pound suddenly becomes g! The very first recipe calls for 9 oz or g of flour.

Livre patisserie christophe felder

The problem is, I don’t know in which units those recipes would work. I prefer grams, but apparently, since they don’t work, they were not the original unit. Those are the recipes I tried several times: Meringue Mushrooms – The picture in the book is so perfect. My attempt falls squarely into the epic fail category. I don’t think Patosserie trying making those mushrooms again.

And there is way too much sugar in the recipe g for 2 eggs?! I’d prefer it cut by half, or fdlder least a third.

Patisserie: Mastering the Fundamentals of French Pastry

I’m giving this flder stars for a fresh idea. I’ve been doing my meringues always the same way, slowly adding sugar while beating the whites. Here you just put them together, but beat warm at C. It’s not really faster, but the taste is different.

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Double-Chocolate Madeleines – That definitely weren’t the best madeleines I’ve ever made, on the contrary. And I’m usually quite good at making them! Coconut Macaroons – Supposed to be easy Easy enough, but they turned out not subject to any shaping.

But it makes tasty in a vary mundane way blobs, of course. Anyway, this book is way too heavy to be handy, and I don’t like it: Ray Spencer rated it did not like it Jul 02, Bibisouri rated it did not like it Sep 04, There are no discussion topics on this book yet.

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