Classic desserts - such as the dame blanche, or the well-loved flan caramel - are already delicious. But you can make them irresistible by elevating the skills involved in their preparation. In this book, pastry chef Bart Ardijns uses his creativity to uplift the taste, texture, form and presentation of the final dinner course, incorporating different ingredients and flavours. This way the big classics get a playful upgrade. Boasts step-by-step photography, with extra focus on processing, presentation and decoration techniques; and in-depth how-to guides for desserts that are gluten-free, lactose-free and/or sugar-free.
Bart Ardijns worked at Brussels' famous company Wittamer for 4 years. He won the first prize and the prize for originality, Georges Boute. He has taught pastry, chocolate and decoration at the renowned gastronomical school 'Ter Groene Poorte' for 20 years.