Petite Patisserie by Christophe Felder and Camille Lesecq

  • Crisp plain pastry (page 9)

    from Petite Patisserie Petite Patisserie by Christophe Felder and Camille Lesecq

    • Categories: Pies, tarts & pastries
    • Ingredients: cake flour; vanilla bean powder; unsalted butter; egg
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Notes about Recipes in this book

  • Mini rum babas

    • Astrid5555 on February 05, 2022

      These were easy to make, but are of course very sweet with all the syrup. However, whipped cream on the side balances out the sweetness perfectly. When stored in the syrup they can be kept in the fridge for some time.

  • Strawberry charlotte

    • Astrid5555 on February 05, 2022

      Made this several times last spring and it was always a big hit with everybody. Never bothered with tinting the batter pink, still looks impressive and tastes delicious anyway!

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  • ISBN 10 0847869156
  • ISBN 13 9780847869152
  • Published Sep 22 2020
  • Page Count 352
  • Language English
  • Countries United States
  • Publisher Rizzoli

Publishers Text

A delightful volume devoted to the delicate, charming treats that are the soul of France's neighborhood patisseries. With Felder's expert guidance, any home cook can now re-create the sweet enchantments and small indulgences that are the hallmark of many a holiday in France.

Christophe Felder, along with his longtime collaborator, Camille Lesecq, are back with a new volume that focuses upon the delightful small pastries that are one of the highlights of the art of French baking. Both children and adults adore these often bite-size indulgences. Included here are all the fundamental recipes--the classics and the traditional favorites--along with original, inventive creations. Recipes include amandines, babas, biscuits, bostocks, creams, croquantes, croustillons, financiers, flans, madeleines, Alsatian manderlis, Napoleans, petits fours, sablés, tartlets, and much more.

The book opens with a section on twenty-seven base recipes from which all others can be made, including pâte brisée, pâte sucrée, sablé breton, dacquoise, pâte á choux, feuilletée rapide, and crème pâtissière. It is then divided into chapters of increasing complexity, with a final chapter on "funny" cakes--playfully decorated small cakes designed to delight children or for parties.

Each recipe comes with precise preparation and cooking times, step-by-step decorating tips, and suggestions for vegan and gluten-free alternatives--this seemingly petite package contains a wide range of sweet and simple pleasures to delight big and small gourmets alike.

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