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The ultimate French pastry and dessert cookbook, featuring 100 sumptuous, easy-to-master recipes, stunning full-color illustrations, and a breathtaking design that helps home cooks create the perfect dessert.

In this essential baking bible, patissiere Melanie Dupuis and molecular gastronomist Anne Cazor demystify the art of French baking for home cooks, giving them the tools, instructions, and recipes to create the most delicious and elaborate desserts.

Patisserie at Home begins with the fundamental base recipes for pastry dough (broken, puff, brioche, and more) and fillings (creams, custards, ganache, butters, mousses), techniques for mastering chocolate, and the art of transforming sugar. Then come the recipes--dozens of the most famous French pastries and desserts, from meringues to Madeleines, croissants to Chantilly cream, brioche to biscuits, as well as cakes, cookies, creams, and tarts. The authors provide a technical breakdown and unique graphic for each recipe, explaining the science of the composition and the technique, along with step-by-step photos and a large full-page image of the final dish.

Indulge you sweet tooth, impress guests, and wow your family--with Patisserie at Home, anyone can enjoy an irresistible taste of France

Melanie Dupuis is an instructor at the Atelier Des Sens cooking school, working alongside Jean-Baptiste Thiveaud, where every day she meets amateurs wishing to be initiated into the art of patisserie. She draws on a solid background as a pastry chef, having started in Paris's Grand Hotel, then moving to the restaurant of Helene darroze, where she worked alongside benoit castel. She has also worked at the Costes Groupe, as well as on menus for other great caterers such as Nomad, Lubre traiteur, and hediard. she now devotes herself to teaching her technical and culinary knowledge.