Overview
Within these pages are seventeen of France’s most iconic desserts, presented by forty of the defining figures in pastry today—chefs who have reinvented these pastries in recent years—gathered across 85 recipes.
Iconic French Pastry presents a comprehensive exploration of French patisserie through the lens of its most iconic desserts, including flan, mille-feuille, mont-blank, baba au rhum, cheesecake, eclairs, chocolate tarts, and more.
Seventeen beloved desserts are divided among seventeen chapters, each opening by tracing the origins and evolution of the classic that reveals each creation within the broader landscape of French culinary tradition. An intimate portrait and personal interview of a leading chef — Pierre Hermé, Cédric Grolet, and Christophe Michalak, among others — follows, as does their signature recipe, accompanied by step-by-step photography, expert sidebars on key ingredients and techniques, and practical tips to guarantee success at home. Three or four additional recipes from other celebrated chefs offer fresh perspectives on each classic, and a simplified express recipe ensures that the art of the French pâtissier is never out of reach.
Iconic French Pastry presents a comprehensive exploration of French patisserie through the lens of its most iconic desserts, including flan, mille-feuille, mont-blank, baba au rhum, cheesecake, eclairs, chocolate tarts, and more.
Seventeen beloved desserts are divided among seventeen chapters, each opening by tracing the origins and evolution of the classic that reveals each creation within the broader landscape of French culinary tradition. An intimate portrait and personal interview of a leading chef — Pierre Hermé, Cédric Grolet, and Christophe Michalak, among others — follows, as does their signature recipe, accompanied by step-by-step photography, expert sidebars on key ingredients and techniques, and practical tips to guarantee success at home. Three or four additional recipes from other celebrated chefs offer fresh perspectives on each classic, and a simplified express recipe ensures that the art of the French pâtissier is never out of reach.
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