The recipe of the incredible Hazelnut Tart by Cedric Grolet pastry chef Hotel Meurice is In Énglish also like all the 15 recipes in Le Journal du Patissier
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This is a cake I made to experiment with Amber Adamson’s Creamy Paint method. I used ACP to paint the cake and to color wafer paper for the bird feathers. I was very pleased with how easy and versatile it is. The bird is made from fondant.