本書簡介 法式糕點是全世界糕點的主流，尤其經典的、傳統、有代表性的糕點歷久不衰，糕點師傅更以會製作法式糕點為最具實力的保證。本書分類為八吋和慕斯蛋糕類、常溫蛋糕類、手製巧克力類等三大類，呈現經典的糕點如起士蛋糕、馬達加斯加巧克力、咕咕霍夫、古典巧克力蛋糕、巧克力馬琳、沙巴琳、莉雅爾朵、巧克力布朗尼、歌劇院（OPERA）、帕里雷娜等等36道市面上不容易搜羅得的齊全配方食譜，一次傳授， 裝飾極有美感而展現法國甜點的浪漫精神，不論是欣賞者、喜好品嘗之人士、學習糕點的學生或師傅都值得擁有一本，進入法國糕點甚至是全歐洲糕點的精。

Contents

02  Preface

08  lllustrated Handbook of Tools and lngredients

20  Culinary Learning Method

28  Chocolate Making Technique

33  Handmade Chocolate

34  Handmade Chocolate

37  Madagascar Chocolate (Lumire)

40  Orange Liqueur Chocolate

41  Cherry Liqueur Chocolate

43  Mousse Cake

44  Rasberry Chocolate Cake

48  Tiramisu

52  Caramel Filled Cake

56  Romantic Temptation

59  Summertime Fruit Cake

62  Equilibre

64  Earl Grey Chocolate Mousse Cake

67  Autumn Chestnut Cake

70  Strawberry Mousse Cake

72  Apple Cheese Mousse

75  Chestnut Tarts Mousse Cake

78  Chocolate Meringue

80  Durian Mousse Cake

82  Rialto Chocolate Cake

85  Rainbow Mousse

88  Passion Fruit Coconut Milk Mousse

91  Vanilla Cherry Mascarpone Cake

94  lmperial Strawberry Cake

96  Black Forest Cake

98  Cactus Mousse

100  Chocolate Browine

102  Blueberry Cake

105  Cake

106  Orange Chestnut Ckae

109  Classic Cake

111  Carrot Ckae

112  Austria Gugelhopf

114  Savarin

116  Cannele Bordelais

118  Dacquoise

120  Pistachio

122  Coquile Ualencia Cake

124  Marble Cheese Cake