by Corinne Jausserand · Larousse · tapa dura · ISBN 9782035852168
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«Nutella, lait concentré, crème de marrons...» is the cookbook by Corinne Jausserand, published by Larousse in hardcover (64 pages, in French).
The recipe book brings together 30 dessert and sweet recipes made with three very indulgent ingredients: Nutella, condensed milk and chestnut cream. It includes mousses, tarts, macarons, crumbles and verrines, as well as proposals such as chestnut cream tiramisu or chocolate and chestnut fondant, for those who decide to forget the word «calorie».
The work belongs to the Albums Larousse collection. The recipe photographs are by Caroline Faccioli.
Aimed at sweet-toothed readers and dessert enthusiasts who are not afraid of calories and do not give up Nutella or chestnut cream.
