Archi Fondant: Coulant, Fondant, Degoulinant, 50 Recettes qui ont du Coeur

After exploring pastry through the lens of texture in his first book, Architextures, Paris-based pâtissier Aurélien Cohen turns his attention to a singular obsession: fondant in all its forms. Or almost all. (What’s missing is the fondant icing which drapes cakes.) Here, Cohen emphasizes fillings and toppings which resemble something molten or melting. This volume is as design-forward and technically sharp as his first, with 50 clearly structured recipes that demonstrate the various degrees of melt, drip, and ooze that define great pastry today. The recipes are grouped by type of fondant effect, with some examples listed below: Coulant (molten): a praline-filled brioche or an intricate entremets called Fleur d’Orient, which incorporates an orange-flower ganache Dégoulinant (dripping): a choco-hazlenut flan or rhubarb-streaked cruffins Fondant (soft and yielding): including caramel peanut cookies and chocolate-coated vanilla bears Crémeux (creamy): with examples like a mocaccino