Pastry meets illusion in Gâteau Trompe-l’œil, where cakes transform into uncanny imitations of fruits, vegetables, and everyday foods. From glossy apples and rustic loaves of bread to peanuts, chili peppers, and even mozzarella, these desserts deceive the eye while promising to delight the palate.
The book begins with a section on essential techniques: mastering the ganache montée which fills many of the items, creating smooth glazes, and using molds and air brushes to achieve lifelike textures. Step-by-step photography ensures precision, guiding bakers through layering, dipping, and assembling their illusions with finesse.
A collection of introductory recipes allows readers to get comfortable with the process before advancing to more intricate designs. Whether sculpting a passionfruit, a canelé, or even a corncob, each creation blends classic pastry flavors with meticulous artistry.
Lush photography showcases these edible illusions in extensive detail, making Gâteaux Trompe-l’œil an inspiring resource for pastry chefs, cake decorators, and anyone captivated by the art of deception in baking.
Hardcover. Color photographs throughout. In French.
