Modern French Pastry

In this lavishly illustrated volume master chef Yves Thuries introduces the innovations that have revolutionized French pastry over the last 30 years. Mr. Thuries introduces lighter fillings that freeze well--creams and mousses--instead of the classic buttercreams. In addition, he shows readers step-by step how to: assemble cakes more easily with cake rings, cake frames, sheet pans, and other molds, create today\'s light, natural decorations with fruit, fruit gelees, and chocolate, create incomparable croquembouche (crunch in the mouth) delicacies, and much, much more!