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Doughs, Batters, and Meringues and Creams, Confections, and Finished Desserts and Desserts (French Professional Pastry Series) [Roland Bilheux, Alain AbeBooks.com: Doughs, Batters, and Meringues (French Professional Pastry Series) (9780470244081) by Roland Bilheux; Alain Escoffier and a great selection By Roland Bilheux Doughs, Batters, and Meringues (French Professional Pastry Series) (1st Frist Edition) [Hardcover] on Amazon.com. *FREE* shipping on Advanced Search · Roland Bilheux; Alain Escoffier Doughs, Batters, and Meringues (The Professional French Pastry Series, Vol 1) (English and French Edition) Volume 1 of this series presents all of the important techniques used to make the basic pastry preparations. Doughs, Batters, and Meringues (French Professional Pastry Series) Hardcover – January 1, 1998. Decorations, Borders and Letters, Marzipan, and Modern Desserts (The Professional French Pastry Series) Hardcover. Creams, Confections, and Finished Desserts (The Professional French The Professional French Pastry Series Vol. 1 : Doughs, Batters, and Meringues. by Alain Escoffier and Roland Bilheux. See Customer Reviews The Professional French Pastry Series: Doughs, batters, and meringues. Front Cover. Roland Bilheux, Alain Escoffier. CICEM (Compagnie internationale de Doughs, Batters, and Meringues has 2 ratings and 0 reviews. Volume 1 of this series presents all of the important techniques used to make the basic pastr