All of the classic French pastries made accessible for the home cook, with 3,200 photographs. For each and every serious home baker, French pastry represents the ultimate achievement. But to master the techniques, a written recipe can take you only up to now–what is equally important is to see a professional in action, to be told the nuances of rolling out dough for croissaints or caramelizing apples for a tarte tatin., For each and every of the 210 recipes here, there are photographs that lead the reader through each and every step of the instructions. There has never been one of these comprehensive primer on patisserie. The important base components–such as creme patisserie, pate a choux, and chocolate ganache–are presented as stand-by myself recipes., Once comfortable with these, the home baker can go on to tackle the famous and more complex creations–such as Eclairs, Saint-Honore, Opera–in addition to feel empowered to explore new and original combinations. An entire chapter is devoted to decoration in addition to sauces, syrups, and fillings. Whether used to develop skills or to refine techniques, to gain or simply broaden a repertoire, Patisserie dispels the mystery around classic French pastries, in order that everyone can cause them to at home.