Sweet Concepts by Gregory Doyen includes 45 signature cakes, mini sweets, modern entremets and pastries recipes, and over 220 sub-recipes.
Sweet Concepts by Gregory Doyen includes 45 signature cakes, mini sweets, modern entremets and pastries recipes, and over 220 sub-recipes.
Sweet Concepts is composed of 4 chapters with 45 cake recipes and over 220 sub-recipes with beautiful photos, illustrations and personal tips. There are stories of his inspiration and creation of his signature cakes, mini sweets, modern entremets and pastries.
Throughout this book, Gregory invites you to enter the world of pastry creation that revolve around three concepts:
- Simplicity and evidence
- Quality and authenticity of ingredients
- Design and modernity
With a simple but effective and modern approach, he believes anyone can master the art of pastry creation.
"In his creations, it transposes his soul, his style.”
(Emmanuele Forcone, World Pastry champion)“This book ? A slice of heaven for the most demanding sweet tooth.” (Grégoire Berger, Chef de cuisine at Ossiano, Atlantis Dubai)
“Grégory is one of those professionals that I appreciate, because he is above all a passionate person who, through these superb creations, makes our beautiful profession shine throughout the world. ” (Yann Brys , MOF)
- Mini Sweets: Cherry pearl, Green vitality, Mango pearl, Peach pearl, Pistacia, Swan, Black Coco, Kokio, Viola, Sakura, Hong Kong Pink, Sicilia, Lola.
- Individual Cakes: Pink lady, Miss white, Choco loop, Blossom, Venetian Spritz, Mandarin, Passion pearl, Lychee, Psidium Guajava, Oryola, Banana Crunch, Honey cake, Anemone, Swan lake, Lemon tart.
- Entremets: Red berries shortcake, Blueberry sky, Cappuccino, Theobroma, Magnifera, Pink guava, Power of light.
- Festive cakes: Magic lantem, Moon rabbit, Amour, Flower of love, Beauty, Daddy cool, Santa, Winter wonderland, Pine forest.
- Step by step
- Base recipes
- Decoration techniques
- Thoughts from go
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