Patisserie: Master the Art of French Pastry by Melanie Dupuis and Anne Cazor

  • Sweet shortcrust pastry (page 10)

    from Patisserie: Master the Art of French Pastry Patisserie by Melanie Dupuis and Anne Cazor

    • Categories: Pies, tarts & pastries; French
    • Ingredients: plain flour; caster sugar; egg yolks
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Notes about this book

Notes about Recipes in this book

  • Brioche dough

    • leilx on January 28, 2021

      This recipe is a bit different in that it doesn’t call for an overnight rest. I substituted instant yeast and I don’t think it worked as well.

  • Fraisier cake

    • Astrid5555 on August 15, 2023

      Excellent strawberry cake, got rave reviews from my guests! Will make again!

  • Brioche

    • leilx on January 28, 2021

      Fairly simple but unusual at least based on other recipes I’ve seen. Used instant yeast which I think didn’t work as well however tasted very good.

  • Tarte au sucre

    • leilx on January 28, 2021

      I thought this was rather dull. It’s best eaten warm. 1/4 recipe of dough was a very thin layer in a 24 cm pan. Quite easy once the dough is made.

  • Epiphany cake

    • leilx on January 28, 2021

      Very good. Lacks information that would be helpful. In my book, calls for 100 gr of white vinegar and it should be 10 grams. I made that mistake the first time. Used 1.5 times the filling. I thought the quantity of puff pastry was very scant as mine tore trying to roll it that thin.

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  • ISBN 10 1743790945
  • ISBN 13 9781743790946
  • Linked ISBNs
  • Published Mar 01 2016
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries Australia
  • Publisher Hardie Grant

Publishers Text

Patisserie gives readers all the technical know-how required to become an expert in the art of French patisserie and invent their own masterpieces. Each of the 100 recipes features a full-colour cross-section illustration, step-by-step photography and a beautiful hero image in order to both inspire the reader and demystify some of France's most iconic desserts. Patisserie includes the basic building-block recipes needed to understand the fundamentals of French patisserie, from the pastry itself (shortcrust pastry, sweet pastry, puff pastry, choux pastry and more) to fillings (custards, creams, butters, mousses, ganaches and pastes) and embellishments (meringue, chocolate, sauces and sugar art). From simple treats like madeleines, financiers and cookies to more complex creations, like Black Forest cake, eclairs, croissants, macarons, lemon meringue pie, l'Opera, mocha, croquembouche, charlotte, rum baba and more, Patisserie covers all of the French delicacies you could ever dream of.

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