Sweet Concepts - Gregory Doyen
Sweet Concepts book by Gregory Doyen includes 45 signature cakes, mini sweets, modern entremets and pastries 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)
ABOUT GREGORY DOYEN
"The smell of fresh baked apple pie crafted by my mother on Sunday mornings was where my passion for pastry creation began. Today, I have decided to reveal all of my pastry secrets to you.
I received my education at leading pastry arts schools in France and over ten years of international experience at several prestigious establishments around the world. These include Le Grand Vefour, Potel et Chabot, Hediard and Mandarin Oriental that gave me the unique opportunity to improve my skills.
Unexpected and sometimes surprising challenges pushed me to innovate and create new techniques. This is how I designed most of my signature cakes and found my signature pastry style. Through the creation of Sweet Concepts, my first pastry book, I wanted to share all of my experiences and offer you the chance to innovate and challenge yourself with new pastries.
I recommend this book to any pastry lover, beginners and experts alike.
Embrace the challenges offered in Sweet Concepts and the art of pastry creation will no longer be a secret to you. Enjoy"
Gregory Doyen, Chef Pâtissier
- 21.60 x 27.95 cm
- Gregory Doyen
- 335 pages
- Published in
- 1.60 kg
Yvan J. published the 14/02/2022 following an order made on 04/02/2022
very astonishing desserts
David R. published the 30/01/2022 following an order made on 14/01/2022
This book is a must for any pastry chef easy to follow and full of fantastic tips and techniques best book I’ve bought in years.
Jairo Jhon R. published the 22/01/2022 following an order made on 14/01/2022
Laura V. published the 14/01/2022 following an order made on 03/01/2022
Very detalied instructions and procedures, very nice explained, amazing recipes
- 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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