French Patisserie Ferrandi in English

D G
DESSERT RINGS, see RINGS AND FRAMES
GLAZING
DICING
Covering a pastry or cake with a smooth, shiny layer. Glazes can
Cutting an ingredient into even cubes, either small or very small, either be transparent—such as apricot jam and nappage (clear
depending on the recipe. Dicing butter into small ¼-inch (6-mm) neutral glaze)—or opaque—like chocolate glaze or the fondant icing
cubes, for example, makes it easier to mix into doughs and batters. typically used on eclairs. Pastry chefs also sprinkle their pastries
E with confectioners’ sugar before baking, or brush them with simple
syrup when fresh out of the oven to create a glossy finish.
EGG WASH I

Beaten raw egg (sometimes mixed with a liquid like water, milk, INFUSING
or cream) that is brushed onto pastry or bread before baking
to promote browning and add shine. A pastry brush with soft Steeping an aromatic ingredient such as vanilla, citrus zest,
bristles is the best tool for applying a thin, even coat. or coffee beans in a hot or cold liquid like milk or cream to extract
the flavor and aroma. The resulting infusion can be used to flavor
EMULSION preparations like buttercream, pastry cream, and ganache.
In most cases, the liquid must be strained before use.
A smooth, uniform blend of two liquids that do not naturally mix, K
such as oil and water. Making an emulsion requires vigorous hand
whisking or blending in a food processor or blender. KNEADING
This breaks one of the liquids down into tiny droplets and disperses
it throughout the other liquid, forming a temporary suspension. The action of blending, massaging, and working a mixture
Adding an emulsifier like egg yolk stabilizes the emulsion. containing flour with your hands to obtain a smooth, elastic dough.
Kneading develops the gluten in the dough, resulting in lighter
ÉTUVE (DRYING OR STEAMER OVEN) and airier baked goods.
L
Mainly found in professional kitchens, this oven can be set
to a wide range of very precise temperatures, rising to a maximum LAMINATING
of 572°F (300°C). It is used for drying or steaming delicate
ingredients and also for proofing (proving) yeast doughs. The process of incorporating butter into dough by folding, turning,
F and rolling out multiple times to produce thin alternating layers
of fat and dough, resulting in light and flaky pastries. Both puff
FEUILLETINE pastries and croissants are made with laminated dough.
M
Fine crispy flakes of crushed Gavottes cookies with a caramelized
praline flavor, known as pailleté feuilletine in French. MACERATING
They are often used in layered cakes to add a crunchy texture.
If these are unavailable, crushed wafers can be substituted. Soaking foods like fresh and dried fruits in liquids such as water,
juice, or liquor to soften them and boost their flavor.
FLAMBÉING
MASKING
Pouring an alcoholic beverage (often rum, cognac, or liqueur)
over a warm dish, igniting it, and allowing the flame to burn out. Covering a cake with a thin, smooth layer of buttercream,
This process eliminates most of the alcohol and intensifies marzipan, ganache, etc. The purpose of masking is to conceal
the flavors of the dish. For safety reasons, it is best to use a long the cake underneath, but it also secures any loose crumbs and
match or long-reach lighter. hides imperfections, making the surface of the cake perfectly
smooth before a final layer of icing or rolled fondant is applied.
FOLDING
MOISTENING
A gentle technique for blending a light and airy mixture into
a heavier one, or vice versa, without stirring or beating. This A technique for adding moisture and flavor to baked goods
prevents the lighter mixture (such as whisked egg whites) from with simple syrup, alcohol, liqueur, or milk. The liquid should be
deflating excessively and making the baked goods dense or chewy.

649

APPENDIXES — GLOSSARY

gently dabbed onto the surface of the cake with a pastry brush of the peak curls over. Firm or stiff peaks, on the other hand,
until the cake is thoroughly moistened, but not soggy. stand up straight without collapsing.
P
PIPING
PASTEURIZATION
Using a pastry bag that can be fitted with different tips
The process of heating foods to an appropriate temperature, to push (or pipe) out frostings, meringues, and certain batters
depending on their nature, to kill harmful bacteria and make (such as those for choux and macarons).
the foods safe to eat. The temperatures below are particularly For instructions on piping, see technique p. 30.
important to keep in mind with egg-based preparations
like custards. To prevent recontamination, pasteurized foods PROOFING (OR PROVING)
must be cooled as quickly as possible to 39°F–43°F (4°C–6°C)
and then kept refrigerated, avoiding the in-between temperatures Letting yeasted dough rise prior to baking. The proofing period
at which bacteria can proliferate. gives the yeast time to react, forming air bubbles in the dough
Low temperature pasteurization: that are essential to leavening, resulting in light and airy baked
140°F–150°F (60°C–65°C) for 30 minutes goods and loaves.
High temperature pasteurization:
175°F–185°F (80°C–85°C) for 3 minutes PURÉEING
Higher heat shorter time pasteurization:
198°F–200°F (92°C–95°C) for 1 second Grinding, pressing, or straining ingredients to make a smooth
PASTRY FRAMES, see RINGS AND FRAMES paste or thick liquid, usually in a blender or food processor,
but a food mill or sieve will work, too.
PÂTE À BOMBE R

The French term for an egg foam used to lighten and enrich REDUCING
mousses, parfaits, and buttercreams, made with egg yolks
(and sometimes whole eggs), sugar, and water. Two methods can Cooking a liquid at a boil or simmer to reduce the volume,
be used. The first is to heat a sugar syrup to around 240°F (116°C), thickening the liquid and concentrating the flavor.
unless otherwise indicated. The hot syrup is then whisked
gradually into the eggs (previously beaten until thick and foamy) RIBBON
and the mixture whisked constantly to the ribbon stage.
For the second method, the eggs are whisked with sugar The term used to describe the texture of sugar and eggs
and water in a bowl over a pan of simmering water until their that have been beaten sufficiently for certain cakes like genoise,
temperature reaches around 158°F (70°C). The bowl is removed which rely on eggs for leavening. When it reaches the ribbon
from the heat and the mixture whisked to the ribbon stage. stage, the egg and sugar mixture should be airy and pale,
Whichever method is used, pâte à bombe must be cooled before and when you lift the whisk or beaters, the batter should form
being added to other ingredients. a ribbon that falls back into the bowl and lingers on the surface
for several seconds before sinking back in.
PÂTE À GLACER (GLAZING PASTE)
RINGS AND FRAMES
A compound chocolate used for coating, glazing, and dipping.
Pâte à glacer does not contain cocoa butter and therefore does Pastry chefs frequently use dessert rings (also called cake rings
not need to be tempered. It is semi-firm and glossy when it sets. and ring molds), pastry (or cake or baking) frames, and tart (or flan)
rings for baking cakes and tarts and layering entremets.
PEAKS Stood on a baking sheet or silicone mat, the rings and frames
ensure tarts have a crisp bottom crust and straight sides
Recipes that involve whipping cream or whisking egg whites when baked and it is easier to stack layered cakes and desserts
often instruct you to beat to a certain peak stage, usually soft, in them. Once baking and/or assembling are complete, the ring
medium, or firm. This refers to the stiffness of the peak that forms or frame is easily lifted off. For instructions on lining tart rings, see pp. 26–29.
when you lift the whisk or beaters. Soft peaks have begun to take
shape, but they do not hold up for long and quickly collapse. RUBBING IN
Medium peaks are more stable than soft peaks, although the tip
The process of combining flour with fat (usually chilled and diced
butter) using one’s fingertips until the mixture resembles coarse
bread crumbs. This technique gives cookies like shortbread
and certain tart crusts a deliciously crumbly texture.

650

S WELL (MAKING A WELL)

SIMPLE SYRUP A technique for gradually mixing flour with wet ingredients,
by creating a hole in the center of the flour, like the crater of a
A syrup made with equal parts sugar and water and sometimes volcano. The wet ingredients are added to the well and the flour
alcohol or liqueur. To make a simple syrup, heat the water and added a little at a time from the sides, being mixed in with a fork,
sugar in a saucepan over medium heat until the sugar dissolves, wooden spoon, or your fingers, until completely incorporated.
then bring to a boil. Remove from the heat and add a splash
of alcohol or liqueur if using. Once cool, simple syrup can be
stored in a sealed container in the refrigerator indefinitely.
Pastry chefs often use simple syrup as a glaze.

SKIMMING

Removing the foam that forms on the surface when cooking
syrups, jams, jellies, and clarified butter. The foam contains
impurities that can spoil the appearance of a mixture
and adversely affect its storage time. Skimming is best done
with a skimmer—a slotted tool made for this purpose—but other
utensils such as spoons or ladles can be used.

SOFTENING BUTTER

Working room-temperature butter with a flexible spatula
until smooth and easy to work with.

SOURDOUGH STARTER

The traditional way of activating the wild yeasts contained
in flour and used to leaven bread doughs. Equal quantities of flour
and water are combined and left to ferment for several days
in a warm place as the yeasts multiply. It adds flavor to breads
and improves their keeping quality.

SUPREMING (OR SECTIONING) CITRUS FRUITS

The process of cutting out the segments of citrus fruits
from between the fine membranes, with no pith or membrane
attached. They are called sûpremes in French and are often used
for delicate pastries as they are decorative and easy to eat.
T
TART (OR FLAN) RINGS, see RINGS AND FRAMES

TEMPERING CHOCOLATE

The process of melting chocolate, cooling it to a given
temperature, and reheating it slightly to stabilize the cocoa butter
(see pp. 567–73).
W

WATER DOUGH (DÉTREMPE)

In puff pastry and croissant recipes, making the water dough with
flour, water, and salt is the first step before incorporating the butter.

651

APPENDIXES — INDEX

INDEX Black Licorice Macarons 268 caramel 591 ganache 385
Black Truffle Macarons 269 Caramel Apple Jam 562–63 Gianduja chocolate 466, 468, 547, 591
ADAM, CHRISTOPHE 176 blackberries Caramel Religieuses 182–83 melting 567, 568
agar-agar 47, 49, 385 Caramel and Vanilla Religieuses 180–81 pâte à glacer (glazing paste) 40, 591
almonds 43, 591 Almond and Blackberry Macarons 257 Chocolate-Coated Caramelized Almonds tempering 567, 568
Blackberry and Avocado Macarons 259 and Hazelnuts 537–39
Almond and Blackberry Macarons 257 Fruits of the Forest Tart 90–91 Cream Brûlée 350–51 tabling method 572–73
almond cream 94, 88, 104, 106, 110 blind baking 55, 56, 362 Cream Caramel 348–49 water-bath method 570–71
Blueberry Macarons 256 Croquembouche 486–87, 490–91 chocolate (in recipes), 570–87
Almond Cream 194, 208–9 Bonbons Gélifiés 540–43 Croquembouche with Sesame Nougatine Baked Chocolate Tart 118–19
almond flour 43 Bordeaux Rum and Vanilla Cakes 304–5 488–89 Banana and Chocolate Tartlets 504–5
almond paste 43, 257, 387 Bourdaloue 110–11 easy caramel glaze 387 Bittersweet Chocolate Macarons 266
Almond Praline Truffles 578–79 BOUSSIN, NICOLAS 398 Gâteau Saint-Honoré 418–19 Bittersweet Chocolate Mousse 344–45
Almond Tuiles 312–13 Breton Custard and Prune Tart 372–73 Praline Paste, dry caramel method 548–49 Black Forest Gâteau 394–95
Apple Upside-Down Tart 114–15 Breton Short Pastry 65 Praline Paste, liquid caramel method Black Forest Yule Log 398–99
Chocolate-Coated Caramelized Almonds Brioche Feuilletée 149–51 550–51 Brownies 306–7
and Hazelnuts 537–39 Brioche Nanterre 136–37 Salted Butter Caramel Spread 524–25 Checkerboard Cookies 332–35
Croquembouche 490–91 Brioche Tressée 138–39 Salted Butter Caramels 532–33 Chocolate Babas 426–27
Frozen Nougat 638–39 brioches Salted Caramel Ice Cream 620–21 Chocolate and Banana Yule Log 476–77
Genoa Bread 302–3 Braided Brioche 138–39 Salted Caramel, Macadamia, and Banana Chocolate Bark Éclairs 496–97
Nougat 526–29 dough 58 Macarons 263 Chocolate Cigarettes 592
Paris-Brest Almond Financiers 502–3 Salted Caramel Macarons 262 Chocolate Croissants 156–57
Pear and Almond Tart 106–7 Brioche Dough 130–31 Chocolate Curls 594–95
Pink Candy-Coated Almonds 544–46 Classic Baker’s Brioche 136–37 Caramels au Beurre Salé 532–33 Chocolate Fans 593
Praline Paste 548–49, 550–51 Flaky Brioches 149–51 Caroline Chocolat Mendiant 496–97 Chocolate Ganache Layer Cake 442–43
Tourbillon 86–87 Large Parisian Brioche 134–35 Casse-Noisette Gianduja-Caramel 468–69 Chocolate Hazelnut Spread 522–23
Walnut Tart 124–25, 126–27, 128–129 Polish Brioches 376–79 CASSEL, FRÉDÉRIC 490 Chocolate Ice Cream 622–23
ALVAREZ, JULIEN 452 Provençal Epiphany Brioche 143–45 Cat’s Tongue Cookies 316–17 Chocolate Mousse Cake 412–13, 414–15,
Amandes et Noisettes Caramélisées Small Individual Parisian Brioches 132–33 celebration cakes 473–91 416–17
au Chocolat 537–39 Brownies 306–7 Chocolate and Nut Loaf Cake 290–93
Ananas-Basilic Thaï 454–55 BRUA, CHRISTELLE 110 Chocolate and Banana Yule Log 476–77 Chocolate Religieuses 178–79
apples BRYS, YANN 86 Coffee Yule Log 474–75 Chocolate Tart 120–21
Apple Tart 100–101, 102–3 bûche de Noël 473 Croquembouche 486–87, 490–91 Chocolate Transfer Sheets 596–97
Apple Tartlets 104–5 Bûche Banane-Chocolat 476–77 Croquembouche with Sesame Nougatine Chocolate-Coated Caramelized Almonds
Apple Turnovers 76–77 Bûche Fondante Girly 478–79 488–89 and Hazelnuts 537–39
Apple Upside-Down Tart 112–13, 114–15 Bûche Forêt Noire 398–99 Girly Yule Log 478–79 Chocolate-Coated Hazelnut Cookies
Caramel Apple Jam 562–63 Bûche de Noël Café 474–75 history of 473 328–29
Tarte Tatin Revisited 116–17 Buckwheat and Flaxseed Cookies 324–25 kings’ cake 473 Coffee, Hazelnut, and Chocolate Cake
apricots butter 35, 57 466–67
Apricot Jam 560–61 browned butter 35 Kings’ Cake 480–81 Double Chocolate Chip Cookies 330–31
Apricot and Lavender Tart 98–99 butterfat content 35 Pink Grapefruit Kings’ Cake 484–85 Entremets Ganache “My Way” 446–47
Apricot Tart 94–95, 96–97 clarified butter 35 Pistachio and Sour Cherry Kings’ Cake Flourless Chocolate Sponge 226–27
techniques 36 482–83 Marble Loaf Cake 286–87
babas 385 buttercream see creams Chantilly Cream 194, 201 Milk Chocolate Macarons 264
Baba Ispahan 428–29 Charlotte Coco-Passion 432–33 Mocha 452–53
Chocolate Babas 426–27 cacao paste 41 Charlotte aux Marrons et Clémentines Molten Chocolate Cakes 360–61
Fruit Babas 424–25 Cake au Chocolat 290–93 Confites 434–35 Nutcracker Sweet 468–69
Cake au Citron 288–89 Charlotte Vanille-Fruits Rouges 430–31 Opéra 388–89, 390–91
BACHEYRE, NICOLAS 98 Cake aux Fruits Confits 280–82 charlottes Paris-Brest Almond Financiers 502–3
baked Alaska 612 Cake Marbré 286–87 Candied Clementine and Chestnut Profiteroles 642–43
Cake aux Marrons 296–99 Charlotte 434–35 Quince, Ginger, and Chocolate Cake
Baked Alaska 640–41 Cake à la Pistache et Framboise 294–95 Coconut and Passion Fruit Charlotte 464–65
baking powder 45–46, 274 cakes see celebration cakes; everyday 432–33 Raspberry Ganache Layer Cake 444–45
baking soda 45–46 cakes; layered desserts and gâteaux; Raspberry and Strawberry Charlotte “Rendezvous” Chocolate Tart 122–23
bananas sponge and meringue layers 430–31 Soufflé 370–71
candied fruits 170, 281 Chaussons aux Pommes 76–77 Tale of the Opéra, A 392–93
Banana and Chocolate Tartlets 504–5 Checkerboard Cookies 332–35 see also white chocolate
Chocolate and Banana Yule Log 476–77 Candied Clementine and Chestnut Cheesecake 354–55 chocolate confectionery
Exotic Fruit Sorbet 626–29 Charlotte 434–35 CHERRIER, GONTRAN 484 Almond Praline Truffles 578–79
Salted Caramel, Macadamia, and Banana Citrus Saint-Honoré 422–23 cherries Chocolate Bars 576–77
Macarons 263 Frozen Nougat 638–39 Black Forest Gâteau 394–95 Chocolate Eggs 574–75
BARÈS, OPHÉLIE 446 Fruit Loaf Cake 280–82 Black Forest Yule Log 398–99 Crispy Praline Chocolates 584–85
basic techniques Polish Brioches 376–79 Cherry Clafoutis Tart 362–63 Gianduja Rosettes 586–87
filling and using a pastry bag 30–31 Provençal Epiphany Brioche 143–45 Pistachio and Sour Cherry Bites 500–501 Palets Or 580–81
lining a tart ring 26–29 candies and confections 515–16, 520–21 Pistachio and Sour Cherry Kings’ Cake storing 569
lining tartlet pans by patting down 25 Chocolate Hazelnut Spread 522–23 482–83 troubleshooting 569
using a rolling pin 24 Chocolate-Coated Caramelized Almonds Sour Cherry and Mascarpone Cake Truffles 582–83
Basque Cake 308–11 and Hazelnuts 537–39 456–57 Chouquettes 164–65
BERNARDÉ, NICOLAS 422 Duja Paste 547 chestnuts 44–45 choux pastry 55, 59, 162–89, 591
beurre noisette 35, 273 Fruit Jellies 530–31 Candied Clementine and Chestnut Choux Pastry 162–63
Biarritz 328–29 history of 515 Charlotte 434–35 freezing 59
Bichons 78–79 Layered Jelly and Marshmallow Candies Chestnut Loaf Cake 296–99 toppings and fillings 59
Biscuit à la Cuillère 222–23 540–43 Chestnut and Mandarin Macarons 265 Cigarette Cookies 314–15
Biscuit Joconde 217–19 Marshmallow 534–36 Chestnut Meringue Cake 436–37 Cigarettes 314–15
Biscuit Sacher 214–16 Nougat 526–29 Mont-Blanc 440–41 citric acid 47
Biscuit sans Farine au Chocolat 226–27 Pink Candy-Coated Almonds 544–46 Rhubarb and Chestnut Layer Cake Citrus Saint-Honoré 422–23
Bittersweet Chocolate Mousse 344–45 Praline Paste 548–49, 550–51 438–39 Citrus Tartlets 492–93
Black Currant Macarons 254 Salted Butter Caramel Spread 524–25 Chiboust Cream 195, 206–7 Clafoutis aux Cerises 362–63
Black Forest Gâteau 394–95 Salted Butter Caramels 532–33 chocolate 40 clarified butter 35
Black Forest Yule Log 398–99 see also chocolate confectionery cocoa percentages 40
Canelés 304–5 couverture chocolate 40, 567, 591

652

Classic Puff Pastry 66–69 Crème Mousseline 198–99 egg wash 59 Galette à la Frangipane 480–81
cocoa butter 41 Crème Pâtissière 196–97 eggs 37 Galette Pamplemousse Rose 484–85
cocoa powder 41 Crêpes 336–37 emulsifiers 49, 611–12 Galette Pistache-Griotte 482–83
coconut croissants 152–55 entremets 385–469 Galette des rois 473
Gâteau Basque 308–11
Coconut Mocha Macarons 247 Chocolate Croissants 156–57 cake ring sizes 385 gâteau Saint-Honoré 385, 387
Coconut and Passion Fruit Charlotte croquembouche 473 frozen 636–45
432–33 history of 385, 387 Citrus Saint-Honoré 422–23
Coconut Pyramids 326–27 Croquembouche 486–87, 490–91 method 385–87 Gâteau Saint-Honoré 418–19
coffee Croquembouche with Sesame Nougatine see also layered desserts and gâteaux Pineapple and Lime Saint-Honoré
Coconut Mocha Macarons 247 488–89 Entremets Automne 462–63 420–21
Coffee Éclairs 172–73 Croquembouche à la Nougatine de Sésame Entremets Coing-Gingembre 464–65 gâteaux see celebration cakes; everyday
Coffee, Hazelnut, and Chocolate Cake aux Eclats de Grué de Cacao 488–89 Entremets Ganache 442–43, 444–45 cakes; layered desserts and gâteaux
466–67 Custard 194, 204–5 Entremets Griotte-Mascarpone 456–57 gâteaux de voyage 273
Coffee Yule Log 474–75 custard powder 43 equipment 16–21 Gaufres 338–39
Frozen Coffee Parfait 636–37 everyday cakes 273–311 gelatin 47, 385
Irish Cream–Mocha Cake 450–51 Dacquoise 90, 213 Basque Cake 308–11 Genoa Bread 302–3
Mascarpone Coffee Éclairs 176–77 Walnut Dacquoise 224–25 Bordeaux Rum and Vanilla Cakes 304–5 genoise 213
Mocha 452–53 Brownies 306–7 Genoise 220–21
Mocha Cake 448–49 Dacquoise aux Noix 224–25 Chestnut Loaf Cake 296–99 Walnut Genoise Sponge 126
Opéra 388–89, 390–91 dairy products 34–36 Chocolate and Nut Loaf Cake 290–93 Gianduja Rosettes 586–87
Pear, Cream Brûlée, and Coffee Cake Damiers 332–35 Financiers 276–77 Girly Yule Log 478–79
462–63 decorations 591–607 freezing 274 glucose 38, 611
Soufflé 370–71 Fruit Loaf Cake 280–82 gluten 42
Tale of the Opéra, A 392–93 Chocolate Cigarettes 592 Genoa Bread 302–3 grapefruit
Tiramisu 356–59 Chocolate Curls 594–95 Lemon Loaf Cake 288–89 Citrus Tartlets 492–93
Coffee, Hazelnut, and Chocolate Cake Chocolate Fans 593 Madeleines 300–301 Pear and Grapefruit Tart 108–9
466–67 Chocolate Transfer Sheets 596–97 making and baking 273–74 Pink Grapefruit Kings’ Cake 484–85
colorings 48 ingredients and techniques 591 Marble Loaf Cake 286–87 GROLET, CÉDRIC 104
confectionery see candies and confections; Marzipan Roses 601–5 Pistachio and Raspberry Loaf Cake Grosse Brioche à Tête 134–35
chocolate confectionery Opalines 606–7 294–95 Guimauve 534–36
Confiture d’Abricots 560–61 Paper Piping Cone 598–600 Pound Cake 278–79
Confiture d’Ananas à la Vanille Desfontaines, Pierre 241 Spiced Loaf Cake 283–85 hazelnuts 44, 591
et au Rhum 556–57 desserts see desserts, frozen; storing 274 Apple Tart 102–3
Confiture de Fraises 554–55 desserts, simple; layered desserts Apple Upside-Down Tart 114–15
Confiture de Framboises 552–53 and gâteaux; sponge and meringue Far Breton 372–73 Apricot and Lavender Tart 98–99
Confiture d’Oranges 558–59 layers Feast of Summer Berries, A 458–59 Chocolate and Banana Yule Log 476–77
Confiture de Pommes au Caramel 562–63 desserts, frozen 611–613 FELDER, CHRISTOPHE 478 Chocolate Hazelnut Spread 522–23
CONTICINI, PHILIPPE 188 history of 611, 612 FERBER, CHRISTINE 556, 562 Chocolate and Nut Loaf Cake 290–93
conversion charts 51 methods and techniques 611–12 festive occasions 473 Chocolate-Coated Caramelized Almonds
Cookies 330–31 sugars 611 and Hazelnuts 537–39
cookies see petit four cookies see also entremets, frozen; ice creams; see also celebration cakes; petits fours Chocolate-Coated Hazelnut Cookies
Couronne des Rois 143–45 sorbets financiers 328–29
Coussin de la Reine (Le) 460–61 desserts, simple 273–4 Coffee, Hazelnut, and Chocolate Cake
COUVREUR, YANN 410 Bittersweet Chocolate Mousse 344–45 Financiers 276–77 466–67
cream 34, 36 Breton Custard and Prune Tart 372–73 Paris-Brest Almond Financiers 502–3 Duja Paste 547
Cream Brûlée 350–51 Cheesecake 354–55 flaky pastries 55–56, 60–65 Gianduja Rosettes 586–87
Pear, Cream Brûlée, and Coffee Cake Cherry Clafoutis Tart 362–63 blind baking 55, 56, 362 Praline Paste 548–49, 550–51
462–63 Cream Brûlée 350–51 Breton Short Pastry 65 Red Berry Tartlets 92–93
Cream Caramel 348–49 Cream Caramel 348–49 chilling time 55 Sour Cherry and Mascarpone Cake
cream of tartar 46 Crêpes 336–37 lining a tart ring 26–29 456–57
creams 193–209 Floating Islands 374–75 lining tartlet pans 25 Tale of the Opéra, A 392–93
air 193 French Toast 342–43 recipes, matching to 56
alcohol flavoring 193 Fritters 340–41 ring or pan size 56 HERMÉ, PIERRE 428
Almond Cream 194, 208–9 Lemon and Lime Creams 380–81 rolling out 55 HÉVIN, JEAN-PAUL 122
buttercream 193, 591 Molten Chocolate Cakes 360–61 Shortcrust Pastry 64 honey 38
Parisian Custard Tart 364–66 storing 56
French Buttercream 194, 202–3 Pavlova 367–69 Sweet Short Pastry 60–61, 62–63 Frozen Nougat 638–39
Mousseline Buttercream 195, 198–99 Polish Brioches 376–79 Nougat 526–29
Chantilly 193 Rice Pudding 352–53 creaming method 55, 60–61 Spiced Loaf Cake 283–85
Chantilly Cream 194, 201 Soufflé 370–71 crumbling method 55, 62–63 Tea and Honey Macarons 261
Chiboust 193 Tiramisu 356–59 Flan 364–66
Chiboust Cream 195, 206–7 Waffles 338–39 flavorings 48 ice creams 611–23
cooking and cooling 193 White Chocolate Mousse 346–47 Floating Islands 374–75 Chocolate Ice Cream 622–23
crème Princesse/crème Madame 195 dextrose 611 Flourless Chocolate Sponge 226–27 Egg-Enriched Vanilla Ice Cream 618–19
Custard 194, 204–5 Diplomat Cream 195, 200 flours 42 Fresh Mint Ice Cream 614–17
Diplomat Cream 195, 200 Double Chocolate Chip Cookies 330–31 fondant 38, 59, 170, 473, 591 Salted Caramel Ice Cream 620–21
frangipane 195 doughs see leavened doughs; yeast Forêt Blanche 396–97
freezing 193 Duja Paste 547 Forêt Noire 394–95 Il Était une Fois L’Opéra 392–93
Pastry Cream 194, 196–97 fours secs 274 Île Flottante 374–75
starch 193 Éclair Café Mascarpone 176–77 Fraisier 400–401, 402–3, 404–5 ingredients 34–51
Crème d’Amande 208–9 éclairs frangipane 195, 480 Inverse Puff Pastry 72–75
Crème Anglaise 204–5 French Buttercream 194, 202–3 invert sugar 38, 274, 611
Crème au Beurre 202–3 Chocolate Bark Éclairs 496–97 French Meringue 234–35 Irish Cream–Mocha Cake 450–51
Crème Brûlée 350–51 Coffee Éclairs 172–73 French Toast 342–43 Italian Meringue 232–33
Crème au Caramel 348–49 Crisp-Coated Lemon Éclairs 174–75 Fritters 340–41
Crème Chantilly 201 filling 168 Fruit Jellies 530–31 jams 517, 552-63
Crème Chiboust 206–7 icing 169–71 Fruit Loaf Cake 280–82 Apricot Jam 560–61
Crème Diplomate 200 Mascarpone Coffee Éclairs 176–77 fruits 50 Caramel Apple Jam 562–63
crème fraîche 34, 36 piping and baking 166–67 pectin content 517 flavor pairings 517, 518–19
Éclair au Café 172–73 purées 50 jars 517
Éclair au Citron Craquelin Croustillant see also candied fruits Orange Marmalade 558–59
174–75

653

APPENDIXES — INDEX

Pineapple, Vanilla, and Rum Jam 556–57 Lemon Pastry Cream Turnovers 78–79 Mango and Passion Fruit Macarons 249 Almond Nougatine 490
Raspberry Jam 552–53 Lemon Sorbet 632–33 Marble Loaf Cake 286–87 recipe 486
Strawberry Jam 554–55 Lemon Tart 82–83 MARCHAL, GILLES 434 Sesame Nougatine with Roasted
jellies 517 Pistachoux 188–89 MARCOLINI, PIERRE 416 Cacao Nibs 488
Fruit Jellies 530–31 Tourbillon 86–87 MARLETTI, CARL 128 Nutcracker Sweet 468–69
Layered Jelly and Marshmallow Candies limes marshmallows 515 nuts 43–45
540–43 Lemon and Lime Creams 380–81 Salted Caramel, Macadamia, and Banana
joconde sponge 213 Lemon, Lime, and Jasmine Tartlets 494–95 Apple Marshmallow 102 Macarons 263
Joconde Sponge 217–19 Mojito Creams 506–7 Layered Jelly and Marshmallow Candies see also almonds; chestnuts; hazelnuts;
Pineapple and Lime Saint-Honoré 420–21 540–43 pistachios; walnuts
kings’ cake 473 Tourbillon 86–87 Marshmallow 534–36
Kings’ Cake 480–81 loaf cakes see everyday cakes marzipan 43, 591 Œufs à la Neige 374–75
Pink Grapefruit Kings’ Cake 484–85 Marzipan Roses 601–5 Omelette Norvégienne 640–41
Pistachio and Sour Cherry Kings’ Cake macarons 241–69 mascarpone 34 Opalines 591, 606–7
482–83 Almond and Blackberry Macarons 257 Mascarpone Coffee Éclairs 176–77 Opéra 385, 387
Bittersweet Chocolate Macarons 266 Sour Cherry and Mascarpone Cake
Kougelhopf 146–48 Black Currant Macarons 254 456–57 recipe 388–89, 390–91
Kouign Amann 160–61 Black Licorice Macarons 268 measures 51 Tale of the Opéra, A 392–93
Black Truffle Macarons 269 MENGUY, YANN 440 oranges
ladyfingers 213 Blackberry and Avocado Macarons 259 meringues 231–37 Candied Clementine and Chestnut
Ladyfingers 222–23 Blueberry Macarons 256 Chestnut Meringue Cake 436–37 Charlotte 434–35
Chestnut and Mandarin Macarons 265 Floating Islands 374–75 Chestnut and Mandarin Macarons 265
Langues de Chat 316–17 Chocolate and Peach Praline Macarons French 231, 241 Citrus Tartlets 492–93
LARHER, ARNAUD 404 267 Orange Macarons 248
layered desserts and gâteaux 385–87 Coconut Mocha Macarons 247 French Meringue 234–35 Orange Marmalade 558–59
colors 242 history of 231 Orange Sorbet in a Shell 630–31
Baba Ispahan 428–29 fillings 241 Italian 231, 241, 591 Oranges Givrées 630–31
Black Forest Gâteau 394–95 freezing 241
Black Forest Yule Log 398–99 history of 241 Italian Meringue 232–33 Pain d’Épice 283–85
Candied Clementine and Chestnut Lemon Macarons 260 Lemon Meringue Tart 84–85 Pain de Gênes 302–3
Charlotte 434–35 Mango and Passion Fruit Macarons 249 method 231 Pain Perdu 342–43
Chestnut Meringue Cake 436–37 maturing and storing 241 Pavlova 367–69 Pains au Chocolat 156–57
Chocolate Babas 426–27 method 241–42 sugar 231 Pains au Lait 140–42
Chocolate Ganache Layer Cake 442–43 Milk Chocolate Macarons 264 Swiss 231 Pains aux Raisins 158–59
Chocolate Mousse Cake 412–13, 414–15, Orange Macarons 248 Palets Or 580–81
416–17 Pistachio Macarons 258 Swiss Meringue 236–37 Palmiers 80–81
Citrus Saint-Honoré 422–23 Raspberry Macarons 250 Tourbillon 86–87 Palois see Dacquoise
Coconut and Passion Fruit Charlotte Red Bell Pepper, Raspberry, Walnut Dacquoise 224–25 Paper Piping Cone 598–600
432–33 and Chocolate Macarons 253 MÉTAYER, NINA 92 parchment paper 213
Coffee, Hazelnut, and Chocolate Cake Rose-Lychee Macarons 251 MICHALAK, CHRISTOPHE 182 parfait 612
466–67 Salted Caramel, Macadamia, mignardises see petits fours
Entremets Ganache “My Way” 446–47 and Banana Macarons 263 Mignardises Pistache-Griotte 500–501 Frozen Coffee Parfait 636–37
Feast of Summer Berries, A 458–59 Salted Caramel Macarons 262 milk 34, 36 Parfait Glacé au Café 636–37
Fruit Babas 424–25 shells 241 condensed 35 Paris-Brest 184–85, 186–87
Gâteau Saint-Honoré 418–19 Macaron Shells 243–45 evaporated 35 Paris-Brest Almond Financiers 502–3
Irish Cream–Mocha Cake 450–51 Strawberry Macarons 252 powdered 34, 611 Parisian Custard Tart 364–66
Mocha 452–53 Tea and Honey Macarons 261 Milk Bread Rolls 140–42 passion fruit
Mocha Cake 448–49 Vanilla Macarons 246 Millefeuille 406–7, 408–9, 410–11
Napoleon 406–7, 408–9 Violet Macarons 255 mocha cake Coconut and Passion Fruit Charlotte
Nutcracker Sweet 468–69 Irish Cream–Mocha Cake 450–51 432–33
Opéra 388–89, 390–91 Macarons Avocat-Mûre 259 Mocha 452–53 Exotic Fruit Sorbet 626–29
Pear, Cream Brûlée, and Coffee Cake Macarons Café-Noix de Coco 247 Mocha Cake 448–49 Mango and Passion Fruit Macarons 249
462–63 Macarons Caramel Beurre Salé 262 Moelleux au Chocolat 360–61 Passion Fruit Lollipops 508–9
Pineapple and Lime Saint-Honoré 420–21 Macarons Caramel, Noix de Macadamia Moelleux Financiers Paris-Brest 502–3 pastry see choux pastry; flaky pastries;
Pineapple and Thai Basil Cake 454–55 and Banane 263 Mojito 506–7 leavened doughs; viennoiseries;
Quilted Strawberry Mousse Cake 460–61 Macarons Cassis 254 Mojito Creams 506–7 puff pastries
Quince, Ginger, and Chocolate Cake Macarons Chocolat au Lait 264 Moka 450–51, 452–53 pastry bag, filling and using 30–31
464–65 Macarons Chocolat Noir 266 Moka Café 448–49 Pastry Cream 194, 196–97
Raspberry Ganache Layer Cake 444–45 Macarons Citron 260 molds 18–19 Pâte à Frire 340–41
Raspberry and Strawberry Charlotte Macarons Fraise 252 Molten Chocolate Cakes 360–61 Pâte à Sablé Breton 65
430–31 Macarons Framboise 250 Mont-Blanc 387 Pâte à Tartiner 522–23
Rhubarb and Chestnut Layer Cake 438–39 Macarons Mangue-Passion 249 Chestnut Meringue Cake 436–37 Pâte à Tartiner Caramel Beurre Salé 524–25
Sour Cherry and Mascarpone Cake Macarons Marron Mandarine 265 recipe 440–41 Pâte Brisée 64
456–57 Macarons Mûre-Amande 257 Rhubarb and Chestnut Layer Cake 438–39 Pâte Feuilletée Classique 66–69
Strawberry Layer Cake 400–401, 402–3, Macarons Myrtille 256 Mont-Blanc 436–37, 440–41 Pâte Feuilletée Inversée 72–75
404–5 Macarons Orange 248 Mont-Blanc Rhubarbe-Marron 438–39 Pâte Feuilletée Rapide 70–71
Tale of the Opéra, A 392–93 Macarons Pistache 258 Mousse au Chocolat Blanc 346–47 Pâte Sablée 62–63
Vanilla Napoleons 410–11 Macarons Poivron, Framboise Mousse au Chocolat Noir 70% 344–45 Pâte Sucrée 60–61
White Forest Gâteau 396–97 and Chocolat 253 Mousseline Buttercream 195, 198–99 Pâtes de Fruits 530–31
LE 55 FBG, W. H. 466–67 Macarons Praliné, Pêche and Chocolat 267 MUSA, ANGELO 392 Pavlova 367–69
leavened doughs 55, 58–59 Macarons Réglisse 268 pears
kneading 58 Macarons Rose-Litchi 251 Nantes Shortbread Cookies 322–23 French Pear Tart 110–11
rising 58–59 Macarons Thé au Miel 261 Napoleon 406–7, 408–9 Pear and Almond Tart 106–7
see also viennoiseries Macarons Truffe Noire 269 nougat Pear, Cream Brûlée, and Coffee Cake
lemons Macarons Vanille 246 462–63
Citrus Tartlets 492–93 Macarons à la Violette 255 Croquembouche 490–91 Pear and Grapefruit Tart 108–9
Crisp-Coated Lemon Éclairs 174–75 Madeleines 300–301 Croquembouche with Sesame Nougatine Pear Liqueur Granita 624–25
Lemon and Lime Creams 380–81 mangoes 488–89 pectin 47–48, 517
Lemon, Lime, and Jasmine Tartlets 494–95 frozen 612 petit four cookies 274, 312–35
Lemon Loaf Cake 288–89 Exotic Fruit Sorbet 626–29 Almond Tuiles 312–13
Lemon Meringue Tart 84–85 Frozen Nougat 638–39 Buckwheat and Flaxseed Cookies 324–25
Nougat 526–29
Nougat Glacé 638–39
nougatine 591

654

Cat’s Tongue Cookies 316–17 Feast of Summer Berries, A 458–59 Flourless Chocolate Sponge 226–27 French Pear Tart 110–11
Checkerboard Cookies 332–35 Fruit Jellies 530–31 method 213 Fruits of the Forest Tart 90–91
Chocolate-Coated Hazelnut Cookies Fruits of the Forest Tart 90–91 Sacher Torte Sponge 214–16 Lemon, Lime, and Jasmine Tartlets 494–95
328–29 Pavlova 367–69 see also Dacquoise; genoise; joconde Lemon Meringue Tart 84–85
Cigarette Cookies 314–15 Pistachio and Raspberry Loaf Cake sponge; ladyfingers Lemon Tart 82–83
Coconut Pyramids 326–27 294–95 stabilizers 49, 611–12 Pear and Almond Tart 106–7
Double Chocolate Chip Cookies 330–31 Raspberry Ganache Layer Cake 444–45 starches 43 Pear and Grapefruit Tart 108–9
freezing 274 Raspberry Jam 552–53 strawberries Red Berry Tartlets 92–93
Nantes Shortbread Cookies 322–23 Raspberry Lollipops 510–11 Feast of Summer Berries, A 458–59 “Rendezvous” Chocolate Tart 122–23
Piped Shortbread Cookies 320–21 Raspberry Macarons 250 Fruits of the Forest Tart 90–91 Strawberry Tart 88–89
Sparkling Shortbread Cookies 318–19 Raspberry Sorbet 634–35 Quilted Strawberry Mousse Cake 460–61 Tarte Tatin Revisited 116–17
storing 274 Raspberry and Strawberry Charlotte Raspberry and Strawberry Charlotte Tourbillon 86–87
Petites Brioches à Tête 132–33 430–31 430–31 Walnut Tart 124–25, 126–27, 128–29
petits fours 473, 492–511 Red Bell Pepper, Raspberry, and Red Berry Tartlets 92–93 Tea and Honey Macarons 261
Banana and Chocolate Tartlets 504–5 Chocolate Macarons 253 Strawberry Jam 554–55 tempering see chocolate
Chocolate Bark Éclairs 496–97 Red Berry Tartlets 92–93 Strawberry Layer Cake 400–401, 402–3, Tiramisu 356–59
Citrus Tartlets 492–93 Vanilla and Raspberry Religieuses 498–99 404–5 Tourbillon 86–87
Lemon, Lime, and Jasmine Tartlets 494–95 Vanilla and Raspberry Vacherin 644–45 Strawberry Macarons 252 truffles
Mojito Creams 506–7 Red Bell Pepper, Raspberry, and Chocolate Strawberry Tart 88–89 Almond Praline Truffles 578–79
Paris-Brest Almond Financiers 502–3 Macarons 253 Strawberry Layer Cake, The 404–5 Truffles 582–83
Passion Fruit Lollipops 508–9 red currants Sucettes Framboise 510–11 Truffes 582–83
Pistachio and Sour Cherry Bites 500–501 Chestnut Loaf Cake 296–99 Sucettes Passion 508–9 Tuiles aux Amandes 312–13
Raspberry Lollipops 510–11 Fruits of the Forest Tart 90–91 sugar 38–39
Vanilla and Raspberry Religieuses 498–99 Red Berry Tartlets 92–93 brown sugar 39 URRACA, PHILIPPE 116
pineapples Régal du Chef aux Fruits Rouges 458–59 confectioners’ sugar 39, 591 utensils 16–17
Pineapple and Lime Saint-Honoré 420–21 Réinterprétation Entremets “Ganache” granulated sugar 39
Pineapple and Thai Basil Cake 454–55 446–47 invert sugar 38, 274, 611 Vacherin 611
Pineapple, Vanilla, and Rum Jam 556–57 Religieuse Caramel 182–83 jam sugar 39 Vanilla and Raspberry Vacherin 644–45
Piped Shortbread Cookies 320–21 Religieuse Caramel Vanille 180–81 molasses 39
pistachios 44 Religieuse au Chocolat 178–79 muscovado sugar 39 Vacherin Vanille-Framboise 644–45
Chocolate and Nut Loaf Cake 290–93 religieuses pearl sugar 39 Vanilla and Raspberry Vacherin 644–45
Frozen Nougat 638–39 Caramel Religieuses 182–83 superfine sugar 39 Vanilla Macarons 246
Nougat 526–29 Caramel and Vanilla Religieuses 180–81 vergeoise sugar 39 Vanilla Napoleons 410–11
Pear and Grapefruit Tart 108–9 Chocolate Religieuses 178–279 sugar cooking viennoiseries 58–59, 130–61
Pistachio Macarons 258 Vanilla and Raspberry Religieuses 498–99 safety 515
Pistachio and Raspberry Loaf Cake 294–95 Religieuses Vanille-Framboise 498–99 stages 516, 520–21 brioches see brioches
Pistachio and Sour Cherry Bites 500–501 Rhubarb and Chestnut Layer Cake 438–39 thermometers 515 croissants see croissants
Pistachio and Sour Cherry Kings’ Cake Rice Pudding 352–53 see also candies and confections; jams Kougelhopf 146–48
482–83 Riz au Lait 352–53 Sugar-Crusted Choux Puffs 164–65 Milk Bread Rolls 140–42
Pistachoux 188–89 Rochers 578–79 Sweet Breton Puff Pastries 160–61 Raisin Swirls 158–59
Polish Brioches 376–79 Rochers Coco 326–27 Sweet Short Pastry 60–61, 62–63 Sweet Breton Puff Pastries 160–61
Polonaise 376–79 Rose-Lychee Macarons 251 Swiss Meringue 236–37 Violet Macarons 255
Pound Cake 278–79 Royal Chocolat 412–13
pouring fondant 38, 170, 473, 591 Royal (Le) 416–17 Tale of the Opéra, A 392–93 Waffles 338–39
powdered milk 34, 611 Royal II 414–15 tart crusts 55, 56 walnuts 44, 591
praline 44, 515
Praline Paste 548–49, 550–51 Sablés Céréales 324–25 blind baking 55, 56, 362 Brownies 306–7
Praline-Filled Choux Roll 186–87 Sablés Diamants 318–19 tart pans, lining 25 Walnut Dacquoise 224–25
Praline-Flavored Choux Ring 184–85 Sablés Hollandais 332–35 tart ring, lining 26–29 Walnut Tart 124–25, 126–27, 128–29
Pralinés Feuilletines 584–85 Sablés Nantais 322–23 tartaric acid 47 white chocolate
Pralines Roses 544–46 Sablés Poche 320–21 Tarte Abricot et Lavande 98–99 Black Licorice Macarons 268
pricking pastry 385 Sacher Torte Sponge 214–16 Tarte aux Abricots 94–95, 96–97 Blackberry and Avocado Macarons 259
profiteroles 612 Saint-Honoré Agrumes 422–23 Tarte au Chocolat 118–19, 120–21 Chocolate and Peach Praline Macarons 267
Profiteroles 642–43 Saint-Honoré Ananas-Citron Vert 420–21 Tarte au Chocolat “Rendez-Vous” 122–23 Mango and Passion Fruit Macarons 249
Provençal Epiphany Brioche 143–45 Saint-Honoré cream see creams, Chiboust Tarte au Citron 82–83 Pistachio Macarons 258
puff pastries 55, 57–58, 66–81 salt 46 Tarte au Citron Meringuée 84–85 Red Bell Pepper, Raspberry, and
butter 57 Salted Butter Caramel Spread 524–25 Tarte aux Fraises 88–89 Chocolate Macarons 253
classic 57 Salted Butter Caramels 532–33 Tarte aux Fruits Rouges 90–91, 92–93 Strawberry Macarons 252
Salted Caramel Ice Cream 620–21 Tarte aux Noix 124–25, 126–27, 128–29 Tea and Honey Macarons 261
Classic Puff Pastry 66–69 Salted Caramel, Macadamia, and Banana Tarte aux Poires Bourdaloue 106–7 Vanilla Macarons 246
folding and turning 57 Macarons 263 Tarte aux Poires-Pamplemousse 108–9 Violet Macarons 255
freezing 58 Salted Caramel Macarons 262 Tarte aux Pommes 100–101, 102–3, 104–5 White Chocolate Mousse 346–47
inverse 57 Savarin au Chocolat 426–27 Tarte Tatin 112–13, 114–15 White Forest Gâteau 396–97
Savarin aux Fruits 424–25 Tarte Tatin Revisitée 116–17 White Forest Gâteau 396–97
Inverse Puff Pastry 72–75 Short Chocolate Pastry 120–21 Tartelettes aux Agrumes 492–93
leavened 55, 58 Shortbread Pastry 98 Tartelettes Banane-Chocolat 504–5 Yaourts 380–81
quick or rough 57, 58 Shortcrust Pastry 64 Tartelettes Citron-Jasmin 494–95 yeast 45
sorbets tarts
Quick Puff Pastry 70–71 see also leavened doughs
rolling and cutting 58 Exotic Fruit Sorbet 626–29 Apple Tart 100–101, 102–3 Yule log 473
storing 58 Lemon Sorbet 632–33 Apple Tartlets 104–5
Orange Sorbet in a Shell 630–31 Apple Upside-Down Tart 112–13, 114–15 Black Forest Yule Log 398–99
Quatre-Quarts 278–79 Pear Liqueur Granita 624–25 Apricot and Lavender Tart 98–99 Chocolate and Banana Yule Log 476–77
Quick Puff Pastry 70–71 Raspberry Sorbet 634–35 Apricot Tart 94–95, 96–97 Coffee Yule Log 474–75
Quilted Strawberry Mousse Cake 460–61 Soufflé 370–71 Baked Chocolate Tart 118–19 Girly Yule Log 478–79
Quince, Ginger, and Chocolate Cake Sparkling Shortbread Cookies 318–19 Banana and Chocolate Tartlets 504–5
464–65 Spiced Loaf Cake 283–85 Breton Custard and Prune Tart 372–73
sponge and meringue layers 213 Cherry Clafoutis Tart 362–63
Raisin Swirls 158–59 flourless chocolate sponge 213 Chocolate Tart 120–21
raspberries Citrus Tartlets 492–93

Baba Ispahan 428–29

655

Acknowledgments

The photographer, Rina Nurra, wishes to thank:
Stévy, Carlos, and Edouard for their keen involvement, their talent, their
ideas, and their good humor—and for giving this “mammoth” project a human
dimension. Régis, Claude, Alain, Bruno, and the rest of the wonderful team of
pastry chefs at the École Ferrandi. Allyriane, a young high-flying pastry chef
who already has a keen and judicious eye, for helping out our dream team.
Audrey for her valuable assistance, her cheerfulness, and for coordinating
the photo shoots masterfully. The students at the school who participated
directly or indirectly in the project: Lisandra, Lisa, Margot, Aurélien, Sandrine,
Alba, and Florent—and apologies to anyone I may have forgotten. Clélia and
Florence for their trust and their patience. Multiblitz and MMF Pro for their
assistance and for providing me with equipment.

The Publisher extends thanks to:
All the teams that have worked on this book over the past year and with
whom we have shared the same commitment to excellence. All the teachers
and students at the École Ferrandi Paris who contributed to the recipes
and the photographs. Audrey Janet, for her unwavering support and her
rigor. The numerous associate chefs who have shared their knowledge and
skills. The whole editorial team: Rina Nurra, a talented photographer; Alice
Leroy, a graphic design whiz; Estelle Payany, an outstanding writer; Julie
Haubourdin for her advice; Déborah Schwarz for her valuable assistance;
Clélia Ozier-Lafontaine, for her endurance, perseverance, and kindness,
which have enabled this book to be published and on time; Helen Adedotun,
her British alter ego; and the freelance team who worked on the English
edition, for their dedication, conscientiousness, and patience—in particular
Carmella, Ansley, Alice, Wendy, and Nicole, for going the extra mile.

We would also like to thank
Marine Mora and Matfer Bourgeat
for the utensils and equipment.

9, Rue du Tapis Vert
93260 Les Lilas
France
+33 (0)1 43 62 60 40
www.matferbourgeat.com

MASTER THE ART OF FRENCH PÂTISSERIE WITH RECIPES FROM 17-X
THE FERRANDI SCHOOL OF CULINARY ARTS IN PARIS

French pâtisserie—from a flaky croissant in the morning
to a raspberry macaron with tea or a layered Opéra cake after dinner—

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This comprehensive volume, from the professionals at the
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1500 skills and techniques
Learn how to make pastries, creams, decorations, and more with step-by-step

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235 classic French recipes

Recipes for the complete range of French pâtisserie also include variations
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Created with the participation of France’s award-winning pastry chefs
Ophélie Barès, Christelle Brua, Christine Ferber, Nina Métayer, Christophe Adam,

Julien Alvarez, Nicolas Bacheyre, Nicolas Bernardé, Nicolas Boussin,
Yann Brys, Frédéric Cassel, Gontran Cherrier, Philippe Conticini,
Yann Couvreur, Christophe Felder, Cédric Grolet, Pierre Hermé,
Jean-Paul Hévin, Arnaud Larher, Gilles Marchal, Pierre Marcolini,
Carl Marletti, Yann Menguy, Christophe Michalak,
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Flammarion