The Art of French Baking by Ginette Mathiot

  • Choux pastry (Pâte à choux) (page 32)

    from The Art of French Baking The Art of French Baking by Ginette Mathiot and Clotilde Dusoulier

    • Categories: Pies, tarts & pastries; French
    • Ingredients: caster sugar; butter; eggs
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  • ISBN 10 1837290903
  • ISBN 13 9781837290901
  • Published Sep 10 2025
  • Format Hardcover
  • Page Count 336
  • Language English
  • Countries Australia, Canada, United Kingdom, United States
  • Publisher Phaidon Press

Publishers Text

The classic collection of more than 350 authentic French dessert recipes from the ultimate authority on French home cooking.

From éclairs to soufflés and macarons to madeleines, when it comes to desserts, no-one does it better than the French. With Ginette Mathiot as your guide, beautiful, elegant and delicious French desserts are easy to create at home.

The Art of French Baking is the definitive collection of authentic French pastry and dessert recipes. From Tarte Tatin and Hazelnut Petit Fours to Cherry Tartlets and Choux Buns, it contains more than 350 simple recipes to follow at home.

With step-by-step guides to the classic pastry techniques as well as advice on how to troubleshoot common pastry problems, there are also more than 100 recipes for delicious and easy preserves, from jams to compotes and pickles. The book also includes details of basic equipment and techniques and information on how to troubleshoot common baking problems.

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