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Pavlova
Pavlova
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The luscious, fruit-and-cream-filled glory of the pavlova
The pavlova: a crisp, melt-in-the-mouth meringue spread with cream that is delicately flavored and whipped to magical lightness then topped with luscious
fresh fruit. The pastry chefs at Paris shop La Meringaie have reimagined this dessert, which was originally created in the 1920s in homage to the renowned Russian ballerina Anna Pavlova during her tour of Australia and New Zealand. Each tempting pavlova in this book—all named after 18th-century women, evoking the era of Marie Antoinette, who was known to love meringue—is a delectable contemporary take on this dessert. Plus, five top French pastry chefs have devised delicious meringue-based recipes for your enjoyment, each one a joy to make and share.
The pavlova: a crisp, melt-in-the-mouth meringue spread with cream that is delicately flavored and whipped to magical lightness then topped with luscious
fresh fruit. The pastry chefs at Paris shop La Meringaie have reimagined this dessert, which was originally created in the 1920s in homage to the renowned Russian ballerina Anna Pavlova during her tour of Australia and New Zealand. Each tempting pavlova in this book—all named after 18th-century women, evoking the era of Marie Antoinette, who was known to love meringue—is a delectable contemporary take on this dessert. Plus, five top French pastry chefs have devised delicious meringue-based recipes for your enjoyment, each one a joy to make and share.
ABOUT THE AUTHOR
A pastry shop dedicated to the delights of the meringue, La Meringaie creates refreshing, light desserts inspired by the famous pavlova. In La Meringaie pastry shops and online, at lameringaie.com, you will find original pavlovas to enjoy, including weekly new creations as well as custom, made-to-order special flavors.PRODUCT DETAILS
ISBN: 9781419743702
Publisher: La Martinière/Abrams
Format: Paperback / softback Trade paperback (US)
Pub Date: 20200421
Height: 10 inches
Width: 7.5 inches
No. of Pages: 128
Illustrations: color photographs throughout
Category: COOKING / Courses & Dishes / Desserts
Category: COOKING / Regional & Cultural / French
