Abstract

The best French pastry chefs and chocolatiers reveal 43 original recipes and basic creams and doughs.

A collection of Western confectionery recipes taught by top pastry chefs in France. All photos taken on location.
Professional recipes with the brand names of confectionery ingredients. Complex confectionery is introduced step by step using process cuts. (Flour is introduced to suit the Japanese market)
Details of basic doughs and creams and finished products (seasonal tarts, pound cakes, cookies, choux pastry sweets, macarons, chocolate sweets, and confitures) 43 recipes included.

Frederic Cassel, whose head office is in the world heritage city of Fontainebleau, 65 km southeast of Paris, is the honorary chairman of the world-class pastry chefs' association "Relais Desserts" and vice director of the international professional confectionery competition "Coupe du Monde de la Pâtisserie", and is a true master of the pastry world, promoting the training of the next generation and the study of professional skills. All photos in this book were taken in a workshop in France. This is a collector's edition of the first full-scale recipe collection, which was published in Japan in 2015 and then in Taiwan. It will be delivered as a commemorative book to mark the 30th anniversary of the Fontainebleau store in 2024.

Author’s Information

Born in 1967, he aspired to be a pastry chef and chocolatier, and after working at Fauchon in 1988, he opened Frédéric Cassel in Fontainebleau in 1994. He expanded into Japan in 2008. He served as chairman of Relais Desserts, a global association of pastry chefs and chocolatiers, for many years (2003-2018, currently honorary chairman). He is also vice director of Coupe du Monde de la Pâtisserie, the highest international competition for confectionery techniques.