The Pastry Chef’s Atelier – Complete Pâtisserie Masterclass 60 Recipes

Our complete professional pâtisserie course in one book: 146 pages and 60 Michelin-level recipes, from the foundations to fine-dining plated desserts. Written by our professional pastry team.

WHAT’S INSIDE

• 12 Foundations: sweet pastry, sablé breton, choux, joconde, genoise, dacquoise, pastry creams, crème anglaise, crémeux, meringues, praliné and mirror glazes
• 10 Modern Entremets, including Grand Cru Chocolate, Saffron and Pistachio, Raspberry Pistachio, and Rose, Lychee and Raspberry
• 9 Fine Tarts, including Tarte au Citron, Chocolate Salted Caramel, Tarte Tatin, and Date and Tahini Caramel
• 8 Choux and Éclairs, including Paris-Brest, Saint-Honoré, Pistachio Rose Éclair, and Arabic Coffee Choux
• 11 Middle Eastern Luxe desserts: Kunafa Cheesecake, Saffron Milk Cake, Luqaimat, Ma’amoul, Basbousa, Arabic Coffee Tiramisu and more
• 10 Restaurant Plated Desserts, including Chocolate Fondant, Saffron Poached Pear, Mille-Feuille and Chocolate Soufflé

PROFESSIONAL EXTRAS

• A Masterclass page for every recipe: why it works, make-ahead tips, variations and common mistakes
• Technique guides: lining tarts, glazing entremets, piping choux, plating
• A 4-week training plan
• A scaling guide for any cake size
• A storage planner and troubleshooting charts
• Menus for Ramadan, Eid, afternoon tea and dinner parties
• A costing and pricing guide for selling your pastries