Pâtisserie Vegan (Madame Bérénice Leconte)

In French. A comprehensive book written by a professional pastry chef, to help you get started with vegan baking with caution and support. Indeed, forgoing the use of very common baking products like eggs, butter, or milk requires mastering new raw materials.

The first, theoretical chapter, is dedicated to these plant-based alternatives and their uses: flour, sugar, replacing eggs and fats, and using plant-based milks.

The rest of the book is devoted to the recipes themselves, most of which are presented in the form of very detailed and clear photographic step-by-step instructions. Each recipe is illustrated.

The first two chapters present the basic recipes (puff pastry, shortcrust pastry, ladyfingers, brioche dough, praline, pastry cream, whipped cream, buttercream, almond cream, etc.); The following seven chapters present recipes by specialty: desserts (strawberry cake, raspberry cake, concorde cake, opera cake, mille-feuille cake, etc.), cakes (pound cake, lemon cake, candied fruit cake, etc.), tarts (blueberry tart, strawberry tart, frangipane king cake, tarte Tatin cake, etc.), creams, flans and dairy desserts (far bretn cake, clafoutis, coconut rice pudding, dark chocolate mousse, etc.), macaroons (chocolate-salted caramel, matcha, pistachio, chocolate-hazelnut, black sesame cake, etc.), biscuits and mignardises (madeleines in a chocolate shell, almond financiers, cannelés bordelais cake, financiers, etc.), and pastries (croissants, pain au chocolat cake, puff pastry brioches, pain viennois cake, palmiers, etc.).