About this book: The author specializes in three-dimensional production of dessert. In this book using gelatine and cream as coagulant, he makes 53 popular cakes, pudding, parfait and other delicate snacks. The procedure is so simple that it is suitable for home production. Either for self-study or teaching materials are quite appropriate.

	Contents
P.2	Preface
P.3	Foreword
	Cakes / French Pastry / Cookies
	Cakes
P.8	Lychee White Chocolate Cake
P.10	Milk Chocolate Parfait Cake
P.12	Baked Tofu Cheese Cake
P.14	Raspberry Violet Macaroon
P.16	Whole Wheat Carrot Cake
P.18	American Cheese Cake
P.20	Chestnut Swiss Roll
P.22	Mango Napoleon
P.24	Peach Shape Birthday Cake
P.26	Mini Wedding Cake
P.28	Green Tea White Sesame Cake
P.30	Double Chotolate Cake
	French Pastry
P.32	Baked Flourless Poppy Seed Cake
P.34	Glace Lemon Curd Tart
P.36	Caramel Coconut Cake
P.38	Chocolate Yoghurt Brownies
P.40	Baked Rum Raisin Cheese Tart
P.42	Banana Chocolate Truffle Ball
P.44	Baked Lime Cheese Cake
P.46	Blueberry Yoghurt Tart
P.48	Caramel Pecan Pine Nut Tart
P.50	Champagne Mix-berries Jelly
P.52	Chestnut Raspberry Meringue
P.54	Honey Cake with Mascarpone Cream
P.56	Cherry Clafouties
	Cookies
P.58	Thin Almond Paper
P.60	Sesame Seed Chocolate Ball with Black Sea Salt
P.62	Biscotti
P.64	Chocolate Meringue Cookies
P.66	Piping Preyel Cookies
P.68	Ginger Almond Cookies
P.70	Chocolate Chips Cookies
P.72	Chocolate Madeleine
	Desserts
P.76	Chocolate Custard Tartlet with Blood Orange Sortbet
P.78	Thin Apple Tart with Vanilla Ice-cream
P.80	White Wine Lemon Sorbet on Plum Tart
P.82	Mandarine Melba
P.84	Minestone with Coconut Sorbet
P.86	Warm Chocolate Pudding with Baileys Ice-cream
P.88	Different Types of Cream Brulee
P.90	Walnut Banana Parfait
P.92	Tirmisu
P.94	Apple Tarte-tatin with Vanilla Cream and Green Apple Sorbet
P.96	Red Wine Baby Pear and Steamed Mango Cloud
P.98	Raspberry Agar Agar and Milky Ice-cream
P.100	Dry Apricot Bread Pudding
P.102	Mini Chocolate Profiteroles with Vanilla Ice-cream
P.104	Mango Cheese Cake with Mango Sauce
P.106	Dark and White Chocolate Slice
P.108	Blueberry Cheese Cake with Raspberry Sauce
P.110	Ginger White Chocolate Mousse Cake
P.112	Panna Cotta with Green Apple Sorbet
P.114	Floating Island with Vanilla Sauce
	Appendix
P.116	1. Basic Recipe
P.122	2. An Introduction to Equipment
P.124	3. Baking Products and Temperature
P.125	4. Conversion Table
P.126	5. Types of Sugar and Usesage