Pralinen, Fours & Co

They are the gems of the pastry and confectionery world: pralines, petits fours, and all the other little delights that are served with coffee and tea, as a second dessert, or simply as a small treat in between. This sweet finger food is often more intense in flavor and more indulgent than an entire piece of cake, despite its small size. This is what makes it a trendy product, as it allows for a lighter calorie intake without having to compromise. Six exceptional artists from the sweet craft have come together to reinterpret the theme. Each approaches it from their own perspective. For instance, Matthias Mittermeier, the technician and designer, who has been deeply involved in the evolution of pastry and confectionery. It is also thanks to his work as an editor that this book is filled with so much creative potential and recipes.

70 creations of the highest caliber. From marshmallows made from cornelian cherries to a lemon-ginger jelly, and a wild cocoa bean-olive praline. Creativity and surprising flavor components are guaranteed here. The entire spectrum of sweet treats: pralines, tea cookies, marshmallows, cake pops, petits fours, candies, fruit jellies, and macarons. Six pastry chefs demonstrate what creative pastry and confectionery can look like.