This magazine is your passport to the world of Pâtisserie from the comfort of your home. Discover the secrets behind timeless French classics and contemporary creations, all made from scratch. With a commitment to homemade excellence, this magazine is your essential guide to mastering the delights of French baking, including the beloved brioche and other delectable treats.
gâteaux • From the naturally yeast-leavened Vanilla Savarin piled with lightly sweetened whipped cream and fresh-cut strawberries to a meringue-based hazelnut dacquoise, these French cakes have a certain je ne sais quoi that will be the talk of any soirée
french twists • These avant-garde recipes are ultra-modern versions of classics. From a pillow-soft brioche that shows off peanut butter and black cocoa to a tender pound cake that is rich with crème fraîche, we’re recreating traditional French favorites in groundbreaking ways.
pâtisserie • In this pâtisserie primer, learn to take on smooth and creamy Parisian Flan with a beautifully dark caramelized top and pâte à choux, light and airy cream puffs bursting with vanilla mousseline
boulangerie • From the ultimate dinner companion—the demi baguette—to the versatile sandwich bread Pain de Mie, these bread recipes will make you the master of artisan French bread
pages of pâtisserie • WHEN WE LONG FOR A TASTE OF FRANCE BUT LACK A PLANE TICKET, WE TURN TO THESE FIVE TRUSTED AND TREASURED COOKBOOKS FOR SWEET STORIES AND EVEN SWEETER RECIPES
French Baking
