On 17 October, Editions La Martinière revealed « Craquage » (in English, ‘Cracking’) by Sébastien Bouillet, a pastry chef and chocolate maker primarily based in Lyon and Japan.
Chocolate, caramel and streusel tart, vanilla flan, marshmallow bears, big marbled madeleine, rooster bun with curry sauce, gluten-free brownie, chiffon cake, XXL gianduja and praline cookies, praline brioche, and even smash croissant with burrata and pesto… There are 60 candy and savoury recipes specifically created by Bouillet, providing a mix of custom and innovation, to make you crack all day lengthy!
‘My intention with « Craquage » was to convey collectively in a single e-book what has all the time made me tick: connoisseur pleasure, with out compromise. Candy and savoury, every recipe expresses an emotion, a reminiscence or a want. On this e-book, I share my journey, my roots (from Lyon), my ardour for good merchandise and my style for boldness. It’s a combination of traditions and extra private creations, supposed to convey pleasure, to be shared, and to crack all day lengthy, many times.’ Sébastien Bouillet
On the market right here.
