I have nothing but nice things to say about this text. It's a massive book -- coffee-table sized for sure -- and it's full of exemplary instruction on pastry basics, as well as some beautiful, classic recipes.
The instructions for techniques are accompanied by large, clear photos. Ingredients and equipment are noted ahead of time.
If you don't have the time or money to go to pastry school, this is a great compromise in terms of self-paced learning.
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From the Publisher
With more than 130 techniques with step-by-step illustrations, and 117 recipes created by Ferrandi teachers and graded by level of difficulty, home chefs can develop their culinary skills over time.
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Madeleines |
Caramel Apple Jam |
Cream Brûlée |
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Strawberry Layer Cake |
Baba Isaphan |
Molten Chocolate Cakes |
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YOU can learn to be a pastry chef! #baking #culinaryarts
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Most beautiful dessert book?!
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Reviews with images
Proportions in the images are so very wrong (so far)
I am in LOVE with this book. It’s become my night time reading (heads up, it’s very heavy). It’s printed on superb paper and the imagaes are amazing.I just tried the Macarons. I got all my ingredients ready as well as all the machinery, pots, piping bags etc. Very quickly I came to realize that this recipe must have been halved or quarterd (at least) from a commercial amount because there was no way that my stand up mixer would be able to whip up 3 Tbls of egg whites as the recipe called for... The whipping blade didn’t even touch them at the bottom of the bowl!The recipe also asks for another 3 Tbls of egg whites, to be separately mixed with an immersion blender and the food coloring. Again, the blades of the immersion blender didn’t even touch the egg whites, and I had them in a tight measuring cup to be able to blend them. Yet.... if you look at the images that accompany the instructions (see attached image), the book shows as if the amount is so much that the rounded part of the blender practically get’s covered... all with one and half egg whites! This is physically imposible.Same happened with melting 1/2 a cup of sugar with 2 Tbls of water to reach 245 degrees aprox. How to put your candy thermometer into that itty bitty amount, even if you use your smallest pot? It’s almost imposible without touching the bottom of the pot.I wound up scrambling an trying to improvise... needless to say the result was so far from what macarons are supposed to look like. BUT... if I may say so, I had never eaten such yummy tasting ones! I can not show you my end result... it’s too embarrassing...Oh... one more thing. The instructions after you have everything ready to assemble the macarons is quite deficient (I was aiming for chocolate macarons). They say to pipe the ganache on to the bottom of one macaron shell. But they also asked you to put that ganache in the fridge at least an hour ahead of time. Now, you are going to assemble them and the ganache is waaaay to hard to pipe! And there is no explanation as to how to pipe this hard ganache or why they have you place it in the fridge to begin with.I believe that at least this particular recipe was not tried out with the listed amounts on their ingredient list. So some may ask why 4 stars? Because I have learned so very much from this book. Because it is a beautiful book. Because I’m not giving up on it. Not quite yet! If I find other issues with the book I will update my review. For now... read the recipe thoroughly and keep in mind this issue.
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Reviewed in the United States on March 11, 2024
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Reviewed in the United States on November 15, 2023
Reviewed in the United States on September 30, 2023
Reviewed in the United States on July 15, 2018
I just tried the Macarons. I got all my ingredients ready as well as all the machinery, pots, piping bags etc. Very quickly I came to realize that this recipe must have been halved or quarterd (at least) from a commercial amount because there was no way that my stand up mixer would be able to whip up 3 Tbls of egg whites as the recipe called for... The whipping blade didn’t even touch them at the bottom of the bowl!
The recipe also asks for another 3 Tbls of egg whites, to be separately mixed with an immersion blender and the food coloring. Again, the blades of the immersion blender didn’t even touch the egg whites, and I had them in a tight measuring cup to be able to blend them. Yet.... if you look at the images that accompany the instructions (see attached image), the book shows as if the amount is so much that the rounded part of the blender practically get’s covered... all with one and half egg whites! This is physically imposible.
Same happened with melting 1/2 a cup of sugar with 2 Tbls of water to reach 245 degrees aprox. How to put your candy thermometer into that itty bitty amount, even if you use your smallest pot? It’s almost imposible without touching the bottom of the pot.
I wound up scrambling an trying to improvise... needless to say the result was so far from what macarons are supposed to look like. BUT... if I may say so, I had never eaten such yummy tasting ones! I can not show you my end result... it’s too embarrassing...
Oh... one more thing. The instructions after you have everything ready to assemble the macarons is quite deficient (I was aiming for chocolate macarons). They say to pipe the ganache on to the bottom of one macaron shell. But they also asked you to put that ganache in the fridge at least an hour ahead of time. Now, you are going to assemble them and the ganache is waaaay to hard to pipe! And there is no explanation as to how to pipe this hard ganache or why they have you place it in the fridge to begin with.
I believe that at least this particular recipe was not tried out with the listed amounts on their ingredient list. So some may ask why 4 stars? Because I have learned so very much from this book. Because it is a beautiful book. Because I’m not giving up on it. Not quite yet! If I find other issues with the book I will update my review. For now... read the recipe thoroughly and keep in mind this issue.
Proportions in the images are so very wrong (so far)
Reviewed in the United States on July 15, 2018
I am in LOVE with this book. It’s become my night time reading (heads up, it’s very heavy). It’s printed on superb paper and the imagaes are amazing.Reviewed in the United States on July 15, 2018
I just tried the Macarons. I got all my ingredients ready as well as all the machinery, pots, piping bags etc. Very quickly I came to realize that this recipe must have been halved or quarterd (at least) from a commercial amount because there was no way that my stand up mixer would be able to whip up 3 Tbls of egg whites as the recipe called for... The whipping blade didn’t even touch them at the bottom of the bowl!
The recipe also asks for another 3 Tbls of egg whites, to be separately mixed with an immersion blender and the food coloring. Again, the blades of the immersion blender didn’t even touch the egg whites, and I had them in a tight measuring cup to be able to blend them. Yet.... if you look at the images that accompany the instructions (see attached image), the book shows as if the amount is so much that the rounded part of the blender practically get’s covered... all with one and half egg whites! This is physically imposible.
Same happened with melting 1/2 a cup of sugar with 2 Tbls of water to reach 245 degrees aprox. How to put your candy thermometer into that itty bitty amount, even if you use your smallest pot? It’s almost imposible without touching the bottom of the pot.
I wound up scrambling an trying to improvise... needless to say the result was so far from what macarons are supposed to look like. BUT... if I may say so, I had never eaten such yummy tasting ones! I can not show you my end result... it’s too embarrassing...
Oh... one more thing. The instructions after you have everything ready to assemble the macarons is quite deficient (I was aiming for chocolate macarons). They say to pipe the ganache on to the bottom of one macaron shell. But they also asked you to put that ganache in the fridge at least an hour ahead of time. Now, you are going to assemble them and the ganache is waaaay to hard to pipe! And there is no explanation as to how to pipe this hard ganache or why they have you place it in the fridge to begin with.
I believe that at least this particular recipe was not tried out with the listed amounts on their ingredient list. So some may ask why 4 stars? Because I have learned so very much from this book. Because it is a beautiful book. Because I’m not giving up on it. Not quite yet! If I find other issues with the book I will update my review. For now... read the recipe thoroughly and keep in mind this issue.
Images in this review
Top reviews from other countries
Richard Briggs
This is a "monster" of a book; and it delighted my wife as if it were Christmas morning!
Reviewed in Canada on August 7, 2023
Arthur Lugtigheid
Overwhelming but amazing
Reviewed in the United Kingdom on April 28, 2024
Jonathan
One of the best books on French pastry
Reviewed in Sweden on October 1, 2023