• Eat Your Books

  There are four errata notations on recipes for Blueberry pancake, Lemon, poppy and Blackberry, Swiss meringue and Sticky toffee pudding. See notes on these recipes. Or, you may download a pdf of the errata here at no charge.

• Jane on April 21, 2025

  This is a gorgeous book. I want to make every recipe in it. Her instructions are really clear and precise which makes what may seem intimidating to a home cook, actually quite accessible.

Notes about Recipes in this book

• Raspberry, beetroot and chocolate [petits gâteaux]

  • Jane on April 21, 2025

    This was so good and not difficult to make. A base of chocolate cake (I made it gluten-free) then a thin layer of a fresh raspberry compote (which is also used to fill some of the topping raspberries), and then a beet mousse. I used a mixed beet juice, with carrot, apple, beet and kale, so the beet flavor wasn't very pronounced. I'd be interested to make it with freshly juiced beets. A very pretty and tasty dessert.

• Carrot cake [petits gâteaux]

  • Jane on April 21, 2025

    I was a bit intimidated by this recipe but her instructions are so good it really wasn't hard. And the result was so impressive. A layer of baked carrot cake is topped with a baked cheesecake. After freezing, slicing then freezing again, each slice is dipped in caramelized white chocolate (I used Valrhona Dulcey). The chocolate sets immediately on the frozen slice so gives a lovely smooth finish. Then it is topped with whipped cheesecake kisses. My only issue was that the carrot cake was very gooey, which wasn't actually an issue once it was enrobed in chocolate. But I think my conversion of her C fan oven temp to my F oven was off so that may well have been my fault.

• Anzac biscuit [petits gâteaux]

  • Jane on April 25, 2025

    I'm learning so much from the recipes in this book. I hadn't used a St. Honoré piping tip before so there was some trial and error (though I reused any messy piping). I was probably over-generous in the decoration as the whipped ganache was only enough for 15 cakes whereas there are 30 produced. But the 15 fully decorated cakes were very pretty. I found them a bit too sweet but my friends all loved them. There is an oat/coconut cookie base, a golden syrup mousse, coated in caramelized white chocolate with cookie crumbs, then the whipped ganache and gold leaf decoration. A special occasion dessert!

• Poire belle Hélène [petits gâteaux]

  • darcie_b on March 07, 2026

    My guests raved about this dessert. I might try blooming the cocoa with boiling water instead of using just milk and cocoa, because I thought the chocolate flavor was a bit muted, but overall an impressive dessert. I added cardamom to all of the components except the mousse and enjoyed the flavor. This isn’t as complicated as it looks, the instructions guide you through the process.

• Marble cake [petits gâteaux]

  • TinyCitiKitchen on November 27, 2025

    My friends thought I was a little weird, running to a bookstore in Wellington to get a baking book that I then had to schlep around the country and back to NYC. I am SO glad I did! I tried this recipe as my contribution to Thanksgiving. As well as impressing the hell out of my hosts, it was fun to make. Maxine makes “stretch” skills so achievable with clear, conversational instructions. I usually make mousse without gelatin, and I’ve never made a chablon before, but both were so simple thanks under her guidance. These was my first ever petits gateaux and I can hardly wait to try my next

• Mandarin and cardamom [petits gâteaux]

  • Jane on March 18, 2026

    Delicious and impressive looking. Really not hard to do, with Maxine’s excellent instructions. The hardest part was removing all the pith from mandarin segments for the topping. It’s very light and flavorful, a good dessert after a heavy main.

• Tiramisu [petits gâteaux]

  • Jenny on May 09, 2025

    This is one of the best tiramisu recipes I have made. I covered some in the chablon for my husband and left a few bars without it for me. Absolutely delicious and Maxine's instructions are stellar. You need to freeze the tray overnight before portioning and dipping in the chablon.

• Eat Your Books by Jenny Hartin

  One of the most beautiful and approachable books on patisserie! Inspirational flavours and gorgeous designs.

  Full review