Modern French Pastry: Innovative Techniques, Tools and Design by Cheryl Wakerhauser

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    • Categories: Cakes, large; Frostings & fillings; Quick / easy; Dessert; Cooking for a crowd; Summer; Picnics & outdoors; French
    • Ingredients: almond paste; pistachio paste; eggs; sugar; kirsch; vanilla beans; milk; egg yolks; butter; heavy cream; pistachio nuts; raspberries
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    • Categories: Cakes, large; Frostings & fillings; Dessert; Cooking for a crowd; French
    • Ingredients: dark chocolate; almond meal; invert sugar; eggs; butter; pastry flour; ground cinnamon; powdered gelatin; glucose syrup; condensed milk; milk chocolate; red food coloring; heavy cream; dark cocoa powder; gold leaf; amarena cherries
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    • Categories: Cakes, large; Frostings & fillings; Dessert; Cooking for a crowd; French
    • Ingredients: pastry flour; almond meal; eggs; egg whites; powdered gelatin; blueberry purée; sugar; cream cheese; limes; sour cream; heavy cream; glucose syrup; condensed milk; white chocolate; blue food coloring; blueberries; silver leaf
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    • Categories: Cakes, large; Frostings & fillings; Dessert; Cooking for a crowd; French
    • Ingredients: eggs; sugar; pastry flour; butter; oranges; strawberry purée; strawberries
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    • Categories: Cakes, large; Frostings & fillings; Dessert; Christmas; French
    • Ingredients: eggs; dark cocoa powder; sugar; vanilla beans; butter; dark chocolate; rosemary
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  • A moment of zen
    • Categories: Pies, tarts & pastries; Dessert; Cooking for a crowd; French
    • Ingredients: egg yolks; all-purpose flour; powdered sugar; butter; powdered gelatin; heavy cream; sugar; blackberry puree; raspberry purée; milk; crème de cassis; limes; plums; edible flowers; watermelons; blackberries; raspberries; blueberries; strawberries
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  • The Oregon get down
    • Categories: Pies, tarts & pastries; Dessert; Cooking for a crowd; French
    • Ingredients: egg yolks; butter; pears; sugar; pear brandy; hazelnut meal; pastry flour; heavy cream; rosemary; milk chocolate; hazelnuts; blanched almonds
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    • Categories: Pies, tarts & pastries; Dessert; Cooking for a crowd; French
    • Ingredients: butter; powdered gelatin; mango purée; egg yolks; milk; whole star anise; vanilla beans; sugar; pineapple; mangoes
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    • Categories: Pies, tarts & pastries; Dessert; Cooking for a crowd; French
    • Ingredients: cocoa powder; almond meal; butter; milk; bananas; curry powder; dark rum; powdered gelatin; eggs; gold leaf; dark chocolate
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    • Categories: Pies, tarts & pastries; Dessert; Cooking for a crowd; French
    • Ingredients: egg yolks; butter; powdered gelatin; strawberries; strawberry purée; limes; milk; basil
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    • Categories: Pies, tarts & pastries; Dessert; Cooking for a crowd; French
    • Ingredients: coffee beans; gelatin powder; heavy cream; vanilla beans; sugar; fleur de sel; phyllo dough; powdered sugar; all-purpose flour; almond meal; butter; peanuts; alkalized unsweetened cocoa powder; edible gold dust
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    • Categories: Pies, tarts & pastries; Dessert; Cooking for a crowd; French
    • Ingredients: butter; almond meal; all-purpose flour; sugar; heavy cream; dried lavender; eggs; pastry flour; powdered gelatin; pink grapefruits; pistachio nuts
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    • Categories: Pies, tarts & pastries; Dessert; Cooking for a crowd; French
    • Ingredients: butter; almond meal; all-purpose flour; heavy cream; Amaretto; sugar; eggs; pastry flour; dark chocolate; brandied cherries; Marcona almonds; cherries
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    • Categories: Mousses, trifles, custards & creams; Dessert; Cooking for a crowd; French
    • Ingredients: milk chocolate; dark chocolate; heavy cream; glucose syrup; sugar; hazelnut paste; milk; egg yolks; Valrhona dark chocolate pearls
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    • Categories: Mousses, trifles, custards & creams; Dessert; French
    • Ingredients: sugar; milk; vanilla beans; white chocolate; eggs; strawberries; kiwifruits
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    • Categories: Mousses, trifles, custards & creams; Dessert; Cooking for a crowd; French; Spanish
    • Ingredients: all-purpose flour; ground cinnamon; ground ginger; nutmeg; honey; yogurt; coffee; sugar; dark rum; coffee beans; milk; eggs; heavy cream; almond meal; pastry flour; Grand Marnier; pain d'épices; candied oranges; alkalized unsweetened cocoa powder
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    • Categories: Fried doughs; Beverages / drinks (no-alcohol); Dessert; Cooking for a crowd; French; Spanish
    • Ingredients: milk; butter; pastry flour; eggs; heavy cream; dark chocolate; green Chartreuse; sugar; ground cinnamon; ground cardamom; nutmeg; canola oil
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    • Categories: Ice cream & frozen desserts; Dessert; Cooking for a crowd; French
    • Ingredients: vanilla beans; milk; heavy cream; egg yolks; blue cheese; dark chocolate; cocoa nibs; Pedro Ximénez sherry
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    • Categories: Cookies, biscuits & crackers; Sauces for desserts; Dessert; French
    • Ingredients: egg yolks; pastry flour; dark chocolate; Valrhona dark chocolate pearls; lustre dust; eggs; sugar; Moscato d'Asti wine; cantaloupes
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    • Categories: Mousses, trifles, custards & creams; Cookies, biscuits & crackers; Dessert; French
    • Ingredients: eggs; pastry flour; oranges; butter; hazelnut meal; pailleté feuilletine; quatre épices; milk; fresh ginger; fennel seeds; green cardamom pods; whole cloves; cinnamon sticks; black peppercorns; black tea; egg yolks; sugar; cream; gelatin powder
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    • Categories: Cocktails / drinks (with alcohol); Ice cream & frozen desserts; Dessert; French
    • Ingredients: coffee beans; vanilla beans; milk; heavy cream; egg yolks; sugar; malted barley; dark chocolate; chocolate stout
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    • Categories: Cakes, large; Frostings & fillings; Dessert; Cooking for a crowd; French
    • Ingredients: heavy cream; gelatin powder; honey; peach purée; cinnamon sticks; pecans; eggs; sugar; glucose syrup; condensed milk; white chocolate; orange food coloring; yellow food coloring; peaches; gold leaf
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    • Categories: Frostings & fillings; Cakes, small; Dessert; Cooking for a crowd; French
    • Ingredients: black mission figs; tawny Port wine; cinnamon sticks; whole star anise; all-purpose flour; ground cinnamon; ground ginger; ground cloves; nutmeg; honey; yogurt; coffee; heavy cream; sugar; eggs; powdered gelatin; glucose syrup; condensed milk; white chocolate; purple food coloring; Marcona almonds; edible flowers
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  • Confetti
    • Categories: Cakes, large; Frostings & fillings; Dessert; Cooking for a crowd; French
    • Ingredients: all-purpose flour; butter; red food coloring; green food coloring; yellow food coloring; blue food coloring; bread flour; eggs; vanilla beans; mint; heavy cream; bananas; raspberries; blueberries
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    • Categories: Cakes, large; Frostings & fillings; Dessert; Cooking for a crowd; French
    • Ingredients: alkalized unsweetened cocoa powder; heavy cream; dark chocolate; eggs; honey; white chocolate; milk chocolate; cocoa butter; edible silver leaf
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  • ISBN 10 1624144373
  • ISBN 13 9781624144370
  • Published Oct 24 2017
  • Format Hardcover
  • Page Count 192
  • Language English
  • Countries United States
  • Publisher Page Street Publishing

Publishers Text

Cheryl Wakerhauser, the award-winning chef and owner of Pix Patisserie, brings new artistry to classic French desserts. With recipes like Le Royale, Amélie, Pear Rosemary Tart, Pistachio Picnic Cake, Bûche de Noël, Crème Brûlée Cookies and Macarons, you will be sure to wow any guest with complex flavors and textures that are unique to French pastry.

French dessert is a study in components, and Cheryl breaks each recipe down, providing information on classic techniques while imbuing each recipe with a new twist. Her Amélie recipe, the winner of the Patis France Chocolate Competition, combines orange vanilla crème brûlée, glazed chocolate mousse, caramelized hazelnuts, praline crisp and orange liqueur génoise.

Cheryl trained with MOF Philippe URRACA, a prestigious patisserie located in southern France. She has been featured in World of Fine Wine, Delta Sky magazine, Thrillist Portland, Food Network Magazine, The Wall Street Journal, USA Today and Bon Appétit.

This book will have 41 recipes and 80 photos.



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