This book is a small overview of the classical French patisseries, it is these recipes I have discovered and trained with during my time living in France, and creating this book and sharing my passion was a necessity. What I cannot emphasize enough is the importance of learning the techniques behind every recipe. Those crucial details and additional explanations that are always left out in every generic recipe. It is the reason why so many young bakers fail to improve their skills beyond the amateur level.
This guide contains clear recipes that can be quickly referenced anytime and anywhere. To further demonstrate how the base technical skills come together, I have included recipes of the most classic French patisseries. My intention is not to popularize classic patisserie, but to teach the technical skills so that any recipe, even beyond this book, will be feasible! The French are especially good at making things look complicated and persuading people that it can only be realized by the hands of artisans, but the reality lies at the foundation. All elements of French patisserie follow certain techniques; master the techniques and you now possess the secrets of the distinguished ‘savoir-faire’.