About the Author
Kateryna Yablonska is a pastry chef, media personality, and founder of Yablonska Atelier De Patisserie, one of the Top 10 pastry boutiques in Ukraine.

A participant of MasterChef Professionals, she is also the author and host of her own culinary radio show, a judge at pastry championships, and a masterclass instructor.

Her style combines classic pastry techniques with modern presentation. In her work, Kateryna strives for purity of flavor, harmony of textures, and the refined aesthetics of haute pâtisserie.

Today she lives and works in New York, NY, developing the YABLONSKA brand and creating dessert collections that reflect the artistry of high-end pastry design.

About the Book

Dessert Prêt-à-Porter brings together modern and classic desserts inspired by the art of haute couture. From glossy mirror glazes and velvety chocolate finishes to airy mousses and couture-style cakes, each creation is designed to delight both the eye and the palate.

The book features recipes where traditional European flavors -- including desserts with Ukrainian roots -- find a new voice through contemporary pastry techniques that reveal the refined aesthetics of high-end patisserie. Here, the past meets the present, creating a perfect balance between nostalgia and elegance.

Inside you will discover:
- Signature recipes that blend tradition and innovation
- Step-by-step guidance on modern pastry techniques
- Inspiration drawn from the author's creative journey from Odesa to New York

This book is designed for both professional pastry chefs and passionate enthusiasts who seek to create edible masterpieces that taste as exquisite as they look.

Contents

This book includes the following recipes:

Lychee Rose Champagne
Coconut-Mango-Passion Fruit
Coffee Truffle Caramel
Citrus Bergamot Tea
Big Apple Caramel Brownie
Pear Toffee
Berry Mousse Cheesecake
Carrot Peach Cheesecake
Honey Cake with Blueberries
Napoleon Cake
Caramel Nut Cookies
Mango White Chocolate
Zacher Raspberry
Kyiv Cake
Bird Milk

Additional Recipes
Mirror Glaze
Velvet Spray
Isomalt Decoration
Molecular Sponge Biscuit
Italian Meringue
Caviar and Spaghetti (with Agar)

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• Cookbooks, Food & WineBakingDesserts

• Text-to-Speech: Disabled
• Lending: Disabled
• Print Length: 147 Pages
• File Size: 451 KB