French Patisserie: Master Recipes and Techniques from the Ferrandi School of Culinary Arts by Ecole Ferrandi

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Notes about Recipes in this book

  • Walnut tart 3 (Tarte aux noix 3) [Carl Marletti]

    • Astrid5555 on November 02, 2023

      I actually made a cross between this tarte and tarte number number 1 using the sweet walnut pastry and walnut frangipane from this recipe topping the cake with the walnut caramel from the walnut tarte recipe 1. There‘s no way that you can bake a more walnut forward tarte than this one. Got rave reviews from my guests.

  • Coffee éclairs (Éclair au café)

    • Astrid5555 on August 16, 2020

      This is a reliable éclair recipe. Forgot to add the coffee extract to the still warm pastry cream, so just made a vanilla pastry cream and then topped with the Ganache part of Joanne Chang‘s “Eclair” recipe from Flour..

  • Polish brioches (Polonaise)

    • Astrid5555 on August 31, 2023

      If a tart and a brioche had a baby this would be it. A vanilla pastry cream filled tart is topped with a vanilla cream filled brioche, soaked in kirsch and coated in Italian meringue. I substituted blueberries for the rum-soaked raisins to make it more summery and less sweet. This is probably the most decadent thing I have ever baked but incredibly fun to make and a lot of the components can be made ahead.

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  • ISBN 10 2080203185
  • ISBN 13 9782080203182
  • Published Nov 14 2017
  • Format Hardcover
  • Page Count 656
  • Language English
  • Countries United States
  • Publisher Flammarion

Publishers Text

Ferrandi, the French School of Culinary Arts in Paris—dubbed “the Harvard of gastronomy” by Le Monde newspaper­—is the ultimate pastry-making reference. From flaky croissants to paper-thin mille-feuille, and from the chestnut cream–filled Paris-Brest to festive yule logs, this comprehensive book leads aspiring pastry chefs through every step—from basic techniques to Michelin-level desserts. Featuring advice on how to equip your kitchen, and the essential doughs, fillings, and decorations, the book covers everything from quick desserts to holiday specialties and from ice creams and sorbets to chocolates.

Ferrandi, an internationally renowned professional culinary school, offers an intensive course in the art of French pastry making. Written by the school’s experienced teaching team of master pâtissiers and adapted for the home chef, this fully illustrated cookbook provides all of the fundamental techniques and recipes that form the building blocks of the illustrious French dessert tradition, explained step by step in text and images. Practical information is presented in tables, diagrams, and sidebars for handy reference. Easy-to-follow recipes are graded for level of difficulty, allowing readers to develop their skills over time.

Whether you are an amateur home chef or an experienced pâtissier, this patisserie bible provides everything you need to master French pastry making.