Pâtisserie Made Simple

"Have you ever stood gazing at the window of your local patissier, in awe at what top-level pastry chefs can make? Imagine if you could make your own little cakes that look just as good as what the professionals can do! Patisserie Made Simple: The Art of Petits Gateaux is the perfect introduction to making your own exquisite little cakes and slices at home. Complete with simple-to-follow recipes, broken down into achievable steps, and stunning photography that will make you salivate, this book is perfect for every wannabe Dessert Boss. For the airiest mousses, melt-in-your-mouth cheesecakes, fantastically tart compotes, perfectly tempered chocolate and impressively vibrant gels, this book will help you take your baking and dessert-making to a whole new stratosphere. Who would have thought a single brownie tin could be used to create so many different cakes and slices?"

French-trained pastry chef who has spent the last 11 years mastering her craft in some of the world’s top kitchens, including Gateaux Thoumieux in Paris, The Fat Duck and Sketch in London and Logan Brown in Wellington. Founded Sugar Flour Pastry School in Wellington in 2019. She is based in Wellington, New Zealand.

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