Patisserie: Master the Art of French pastry

by Mélanie Dupuis

Join expert pastry chef Mélanie Dupuis and molecular gastronomist Anne Cazor in this landmark volume on the techniques and traditions of France’s grand patisseries, with sumptuous step by step recipes designed to make even the most elaborate of French desserts achievable for the home baker.

From madeleines, éclairs and croissants to tarte au citron, black forest cake and croquembouche, Patisserie has a creation for every sweet tooth, whether it’s a simple cake or a show-stopping work of art.

Genres: Cookbooks, Cooking, Food, Nonfiction, 21st Century, Reference

460 pages, Kindle Edition

First published October 22, 2014

Reviews

[Mouse Reeve · Rating 2 out of 5]

The good:
- Well illustrated and good photographs
- I loved the organization, with sections for base recipes like pie crust, full recipes, and skills
- I loved the madeleines and sweet pie crust recipe
- Very precise measurements

The bad:
- I found the index very hard to use, I would have much preferred a regular, alphabetical index of everything instead of breaking it down in to categories like a table of contents
- The primary unit of measure is ounces, which I found very hard to work with, and in fraction form which my food scale definitely does not do. One recipe calls for 1/32 oz, which I have absolutely no way of measuring out
- Some of the measurements were baffling, like 1/3 tablespoon. 1/3 tablespoon is 1 teaspoon, why would you write 1/3 tablespoon??
- The croissant dough recipe said to allow the pastry to get to room temperature before rolling which meant the butter squirted out and made a huge mess. I don't know why it said to do this??? Rolling works just fine if it's chilled.
- The financier recipe just tells you to add egg whites and has no other raising agent so if you just add the egg whites it will obviously not rise. Either there should have been a raising agent or the egg whites should have been beaten? I don't know.

[Razan alfuhaid · Rating 5 out of 5]

جميع الطبخات الفرنسيه المشهوره بطريقه احترافيه وشرح مفصل جداً وسهل 💙💙

[MissJi · Rating 5 out of 5]

La bible pour tous les pâtissiers. Magnifiquement et clairement illustré, mariage parfait pâtisserie+graphisme

[Sandy · Rating 5 out of 5]

I flipped through the entire book and it was honestly just such a pleasant, wonderful experience. The cover is so lovely, and the well-directed photography, the styling choices, illustrations, and style really sold me.

As for the instructions, they're very simple and straightforward. The content is also useful since it goes through a simple instructional process of learning the foundations first before diving into the actual baking. Great setup.

And I'm hoping to try some of the recipes sometime!

[Jessica · Rating 5 out of 5]

THIS THE BEST BOOK for Patisserie. Its really easy to use. They have lots of pics (really love books with pics) of the recipe which i find really helpful. A lot of the recipe are also good. Had tried quite a few. They have the basic, like sponges, puff pastry, sable, cream diplomat, pastry, chocolate, lemond curd, decoration. U name it they might have it. I have lots of recipe for baking and so far find this one the easiest and best to use

[Sally · Rating 5 out of 5]

Stunning book, recipes are easy to read and understand and the photography is amazing!

[Kate · Rating 5 out of 5]

I'm rating this on beauty of the book alone, since I actually haven't tried any of the recipes yet. The graphics are fun and the entire thing makes complicated pastries seem doable.

[Eva Santiago · Rating 5 out of 5]

Es una joya de libro,me ha encantado

[Rachel Rabeneck · Rating 5 out of 5]

As an avid baker, I cannot explain how much I’ve learned from this book. It teaches and explains the secrets of French patisserie in a way that you know you can master yourself.

[Michelle Meis · Rating 5 out of 5]

A basic bakery at your fingertips.
Clear and visually fun.
Big book in my kitchen that's a fav.

[Beth Lequeuvre · Rating 4 out of 5]

What a beautiful book! And I don't know if every edition is like this but the copy I got from the library was huge! I mean it must have been more than 12 inches by 9 or 10 inches. Might be a problem fitting it on a regular sized shelf but oh man the pictures that size! Really lovely photography.

Somewhere around 100 recipes in this very well organized cookbook, I think you really could refer to this as a baking bible. It starts you out with base recipes like doughs, then different creams and fillings, then onto the specific recipes that incorporate the basics with twists. It explains not only the methods but also why and points out what part of the method is tricky.

Living at 5,280 ft above sea level most baking cookbooks are useless to me as things work a little differently at high altitude. I think because of how well explained these are, I might actually be able to make the tweaks I would need to be successful.

[Giulia Viola · Rating 3 out of 5]

Prendete la vostra passione per i dolci, incorporatela con le ricette di Mélanie Dupuis e le bellissime illustrazioni di Yannis Varoutsikos, il risultato ? Diventate maestri pasticcieri con Il grande manuale del pasticciere (L’ippocampo): 100 ricette che delizieranno le papille gustative dei vostri invitati!

Sfogliare questa Bibbia della pasticceria significa:

apprendere le basi suddivise in impasti, creme, glasse, decorazioni e salse
preparare desserts deliziosi con l’aiuto di una grafica esemplificativa della struttura del dolce e le immagini che illustrano le fasi della sua realizzazione
approfondire le proprie conoscenze sull’utilizzo dei prodotti e scoprire i gesti tecnici fondamentali
Un manuale per professionisti ma anche amanti della gastronomia

Se per voi cucinare è sinonimo di sforzo, fatica e scarsi risultati, questo libro vi farà ricredere, dandovi accesso ai meandri più “oscuri” della pasticceria. Che conosciate o meno la differenza tra una meringa francese o italiana, poco importa: Mélanie Dupuis vi conduce nel meraviglioso mondo della gastronomia dolciaria. 70 ricette, dai grandi classici della pasticceria ai dolci più semplici: foresta nera, torta alle fragole, opéra, moka, crostata al limone, tiramisù, babà al rum, macarons, meringhe, pasticcini, madeleines, financiers… Allora non mi resta che augurarvi un buon divertimento ai fornelli!

[Dina_s · Rating 4 out of 5]

A great reference for someone familiar with basic pâtisserie techniques with clear diagrams, step by step photos and some really nice entremets and gateaux recipes. Wouldn't recommend for complete beginners though, as there are some steps not explained in the detail required for understanding the process.

[David John Gray · Rating 5 out of 5]

What's stopping you?

This shows you the nuts and bolts of implementation of cakes and the relevant sauces for decoration and filling patisserie

[Jennifer · Rating 5 out of 5]

Beautifully detailed and descriptive illustrations and photographs.

[Hossain · Rating 5 out of 5]

greay

[Astartiée · Rating 5 out of 5]

Très didactique, ce manuel de cuisine explique les recettes pas à pas tout en donnant tout plein d’explications ! Les infographies sont très claires et les étapes très lisibles !

[Tansel]

Good

[Rin · Rating 4 out of 5]

I have been cooking for years and I have owned a great number of cookbooks, and I can easily say that this is one of the most organized cookbooks I've ever seen. At the same time, it's also one of the most intimidating cookbooks I've ever laid eyes on. It's gorgeous, has a clean and modern design, and yet seeing all those steps and ingredients laid out, it makes me exhausted to even read the recipes. And the photos are so, so beautiful, I shudder to imagine how many testings each recipe went through to get those beautiful pictures. It's practically a coffee table book, it's that pretty.