PâTISSERIE at home

understand, learn & master one hundred pure pâtisserie recipes forty basic recipes to assemble into gâteaux, desserts, pastries, and more.

pastry cream ? chiboust cream ? diplomat cream ? puff pastry ? almond sponge ? genoese sponge ? nougatine ? opera cakes ? black forest cake ? paris-brest ? lemon meringue pie ? rum baba ? mille-feuilles ? mocha cake ? fraisier cake ? vanilla tart ? St Honoré cake . . .for everyone who dreams of becoming a pastry chef.

Mélanie 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 pâtisserie. She draws on a solid background as a pastry chef, having started in Paris's Grand Hôtel, then moving to the restaurant of Hélène darroze, where she worked alongside benoît castel. She has also worked at the Costes Groupe, as well as on menus for other great caterers such as Nomad, Lubré traiteur, and hédiard. she now devotes herself to teaching her technical and culinary knowledge.