The Pastry Chef Handbook La Patisserie de Reference

From culinary instructors Pierre-Paul Zeiherand Jean-Michel Truchelut, all the information, guidance, and recipes you need to become a pastry professional—in a single book!

Comprehensive in its content and practical in its approach, The Pastry Chef Handbook addresses all the steps necessary for this demanding and fascinating profession. In addition to the examples illustrated by step-by-step visuals and essential cultural elements, the book covers nutrition, hygiene, service, and presentation.

Beginner pastry chefs will be able to learn the basic rules and 100 preparation techniques—from making custard in a bain-marie to icing. There are also 100 detailed classical recipes ranging from Saint-Honoré to opera cakes. And with the QR codes integrated throughout the book, readers will be able to consult professional videos to perfect their know-how on the companion BPI Campus site.

• Recipes include:
• Almond-flavored savoy sponge
• Coffee éclairs
• “Paris-Brest” hazelnut praline cake
• Millefeuilles
• Crème brûlée
• Chocolate soufflé

Pierre-Paul Zeiher trained at the hotel school in Strasbourg and in the most beautiful Parisian houses. He taught in Biarritz and Monaco before returning to Strasbourg. Jean-Michel Truchelut is a cooking and pastry teacher specializing in dietetics and nutrition.