Description: Sorbets and ice creamssimple ingredients with immense variety. The flavors, colors and shapes that are possible in the realm of froxen confections are an inspiration for creating new and different sundaes, layered desserts, log cakes and presentation pieces. Skill is required to make fixen desserts that are pleasing to the palate and daxxling to look at. Achieving this skill is the sign of a a great chef. Joseph Aimar Born in 1943 in Biot, near Nice, Joseph Aimar worked as a pastry apprentice before going to Lyon to work in many patisseries. Chef Aimar entered several competitions and won medals for his performance and gained the prestigious title Meilleur Ouvrier de France Glacier. For the past ten years, he has taught pastry at the Francois Rabelais school in Dardilly and owns his own business, Princes de France, in the town of Champagne-au-Mont dOr near Lyon. Alain Berne From an early age, Chef Berne knew he wanted to work in pastry. He was born in the Loire Valley in 1954 and after completing his apprenticeship, he worked with the well known chocolatier, Bernachon, in Lyon and the famous pastry chef, Lenotre, in Paris. Chef Berne was still very young when he earned the coveted Meilleur Ouvrier de France Glacier. He dedicated himself to teaching the next generation of pastry chefs in Dardilly alongside the other authors of this book. Chef Berne is also an instructor at the Ecole des Arts Culinaires et de lHotellerie founded by Paul Bocuse near Lyon. Jacques Joubert Chef Joubert was born in 1948 in the Beaujolais. He did not become a wine maker like his father, but rather was attracted to a culinary career. He apprenticed in the best pastry shops of Lyon and went on to work in several great hotels throughout Europe. He earned the Meilleur Ouvrier de France Glacier and returned to Lyon to teach. Since 1989, he has also operated the Patisserie de lHorloge in Tassin la Demi-Lune as well as the Chocolaterie du Vieux Lyon. Frozen desserts This book is a collaboration of three well known experts in the field of frozen confections. All three are recognized for their skills and dedication as Meilleurs Ouvriers de France Glacier. As instructors and authors, they have the opportunity to share their wealth of knowledge not only with their students but also with the readers of this book. The ideas and creations presented here have been perfected over the years in the classroom as well as in their private enterprises. This book offers a basic review of recipes and techniques. The desserts are then, organized in four categories:Confections made with scoops of sorbets and ice creams. A knowledge of making ice creams and sorbets is required, but other wise, these desserts are simple to make.Molded desserts come next, with a wide variety of frozen mousses, parfaits, ice creams and sorbets layered inside a cake-lined mold.Log-shaped cakes are traditional in France during the Christmas holidays. Buches made with frozen ingredients are practical for serving large groups any time of the year.Fantasy desserts are described in the final chapter. The authors share their most original creations. This book will inspire amateurs who love to cook and taste new desserts as well as professionals who are looking for creative ways to expand their menus in restaurants or pastry shops.

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