Lenôtre's Desserts and Pastries
Philip Hyman & Mary Hyman
Although Gaston Lenôtre is a professional chef, the recipes he selected for this book are perfectly suited for the home baker. In fact, many of the recipes in this book are surprisingly easy to prepare. Lenôtre asked his daughter, Sylvie Gille-Naves, to test all the recipes herself. They worked perfectly for her and they should for you.
These recipes require only a mastery of certain basic recipes given in the beginning of the book. The basic doughs and creams are described in the first two chapters; the majority of the remaining recipes involve assembling a cake or dessert with elements from these introductory chapters. Some basic doughs – the Génoise cake, for instance, can be easily transformed into any of five or ten different desserts.