Petite Patisserie Recipes

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?The book begins with a section on twenty-seven foundation recipes, such as pate brisee, pate sucree, sable breton, dacquoise, pate a choux, feuilletee rapide, and creme patissiere. It is then separated into parts of increasing complexity, with a concluding chapter on "funny" cakes-delightfully adorned little cakes suited for children or parties.