PHILIPPE CONTICINI SIGNS HIS NEW BOOK ‘SENSATIONS CHOUX’ AT DS WORLD PARIS
On Saturday 25 October next, DS WORLD PARIS will have the pleasure of welcoming pastry chef Philippe Conticini. The chef will be holding the first signing of his latest book, “Sensation Choux” in this showcase dedicated to the DS. A work straight out of the oven, since it will be published on 23 October 2014.
A great opportunity to meet the chef on Saturday 25 October next between 2:30 pm and 4:00 pm at 33 rue François 1er, Paris 8!
Philippe Conticini and DS WORLD PARIS, an ongoing story
Since it was opened in November 2013, DS WORLD PARIS has invited creative and talented people to take up artist residencies reflecting the themes of Parisian luxury and French know-how.
Last Easter, Philippe Conticini brought visitors an exceptional taste experience as part of a three-week residency in this showcase dedicated to the DS brand and models. For DS WORLD PARIS, the globally renowned French pastry chef demonstrated a completely new way of working with chou pastry, and designed two new exclusive pastries, including the Choux DS, inspired by the olfactory signature of DS WORLD PARIS. “Last April, I gave visitors to DS WORLD PARIS an opportunity to discover one of my retakes on choux pastry and as it turns out, this is the subject of my new book. So it was only natural for me to come back and show them my new recipes!”, explains Philippe Conticini.
Philippe Conticini and DS WORLD PARIS are thus continuing to write their story: “We are delighted to be welcoming this undisputed master of French pastry once again. Through his work and talent, he brings us bold, innovative recipes that always respect French know-how. It is this balance between tradition and modernity, so valued by the DS brand, that has brought us together once again,” says Julien Faux, Director of DS WORLD PARIS.
“Sensations choux”, a book by Philippe Conticini edited by La Martinière
In a demonstration of talent and expertise, Philippe Conticini takes a completely new approach to working with choux pastry.
Starting off from the traditional basis of choux pastry, he goes on to significantly expand the range of possibilities by working not only on the structure but also on the type of baking or differences in temperature. In the hands of this maestro of gourmet cuisine, choux pastry becomes, moist, crunchy, melting or creamy, for new, surprisingly and more-ishly delicious taste sensations.
60 inventive recipes, simple or sophisticated, quick or a little more demanding, open a new world of taste and sensation: briochoux perdus, choux pastry biscuits with white chocolate, melting vanilla-sesame chou croquettes, cream choupaccino with green apple, or crispy chou-colate, to name but a few.
Discover this highly inventive book and meet the author on 25 October 2014 for a book-signing between 2:30 pm and 4:00 pm at DS WORLD PARIS.