Le Cordon Bleu is delighted to reveal its latest culinary treasure: "L'École de la Confiserie from Le Cordon Bleu" This exceptional work promises to transport pastry enthusiasts into a sweet world where art and delicacy come together to create unforgettable flavours.

An Enchanted Journey into the Art of Confectionery

In " L'École de la Confiserie from Le Cordon Bleu " renowned chefs share their precious secrets and expertise accumulated over decades. The pages of this book overflow with exquisite recipes and detailed instructions to create world-class confectioneries. Humbugs, nougats, calissons (almond paste sweets), caramels, truffles, pralines, mendiants (chocolate fruit & nut discs), marshmallows... What if you could make them yourself? This book invites you to explore a variety of sweet delights that will tantalise your taste buds. 

In addition to enticing recipes, this book offers an entire chapter on basic techniques to learn all the ins and outs of confectionery, from cooking sugar to making almond paste.

For all Pastry Enthusiasts 

Whether you are an amateur pastry cook or a seasoned professional, this book is a must-have. It is designed to inspire, educate, and astound all those who are passionate about confectionery. " L'École de la Confiserie from Le Cordon Bleu" provides detailed step-by-step instructions for the most complex recipes, where you can learn the techniques of leading chefs at your own pace."