Advanced French Patisserie (H413)

Celebrated chefs Alain Ducasse and Frédéric Robert comprehensively cover the art of making desserts, pastries candy, and other sweets. Everything is here - mousses and fondants; cookies, cream puffs, sweet rolls, and cakes; ice creams, sorbets, and granités; bonbons, nougats, and caramels; fruit tarts, profiterols, and sweet soufflés and crèpes.

This book is an exceptional publication where the inspiration of Pierre Hermé is aimed directly at his colleagues. His technical knowledge, recipes, original processes, broad reaching advice, surprising ideas and personal tricks come together in order to produce a breadth of patisserie of incomparable quality. Mixing chocolate with cumin, or combining fruits with lavender or rose petals, are just a couple examples of his search for new flavors

The Art of French Pastry is a very personal collection of exceptional French pastry recipes collected over many years by Jacquy Pfeiffer, one of the most gifted and respected pastry teachers and chefs. This book is a distillation of all the experiences accumulated over a lifetime and Jacquy is guiding the reader through every technical step, just as if he were standing beside you in his pastry school, making sure that you’re achieving a glorious result! The book is written in the language of memories and can affect your life wonderfully . . . it is a must-read for anyone who wants to understand the art of French pastry.

This is a very detailed step-by-step process of making modern tarts, afternoon sweets and pastries, and entremets (modern cakes and mini-cakes). Pictures are provided and instructions are given in 2 languages French and English.

Here is one of the latest trends in pastry: Fresh and colored verrines, they will brighten up your windows and delight your customers. For small cakes you will find classic cakes as well as contemporary cakes with today’s tastes and textures.

By and for pastry pros, this book contains recipes by MOF-awarded chef and pastry-school instructor Jean-Michel Perruchon. For each recipe, a page is filled by the finished food. The recipe page that follows displays (along with the text) a computer graphic of the dessert, with a label for every inner cream or batter layer, outer glaze, chocolate, berry, nut, seed and coloring.

The Temptation of Small Individual Cakes is another masterpiece of the works of patisserie from Jean-Michel Perruchon. This opus is the result of years of work, trials, tests and exchanges with professionals around the world. We wanted to focus on individual cupcakes because demand is growing.