Patisserie by Melanie Dupuis
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The ultimate French pastry and dessert cookbook, featuring 100 sumptuous, easy-to-master recipes, stunning full-color illustrations, and a breathtaking design that helps home cooks create the perfect dessert.
In this essential baking bible, patissiere Melanie Dupuis and molecular gastronomist Anne Cazor demystify the art of French baking for home cooks, giving them the tools, instructions, and recipes to create the most delicious and elaborate desserts.
Patisserie at Home begins with the fundamental base recipes for pastry dough (broken, puff, brioche, and more) and fillings (creams, custards, ganache, butters, mousses), techniques for mastering chocolate, and the art of transforming sugar. Then come the recipes—dozens of the most famous French pastries and desserts, from meringues to Madeleines, crossaints to Chantilly cream, brioche to biscuits, as well as cakes, cookies, creams, and tarts. The authors provide a technical breakdown and unique graphic for each recipe, explaining the science of the composition and the technique, along with step-by-step photos and a large full-page image of the final dish.
Indulge you sweet tooth, impress guests, and wow your family—with Patisserie at Home, anyone can enjoy an irresistible taste of France!
About the Author
Melanie Dupuis is a French pastry chef who has worked in the country’s best hotels and restaurants. She currently teaches the art of French patisserie at Paris’s L’Atelier des Sens.
Anne Cazor has a Ph.D. in molecular cuisine, and has dedicated her life to understanding how and why recipes work (or don’t). She also teaches at L’Atelier des Sens.
Dupuis and Cazor both live in Paris.