Delicious Viennoiseries: 70 Puff Pastry and Brioche Recipes

From two of France’s most acclaimed pastry chefs, Christophe Felder and Camille Lesecq, comes a beautifully produced guide to the art and science of viennoiserie—now available in English for the first time.

This is more than a recipe collection; it’s a deep dive into the laminated doughs that define French baking. With step-by-step photography and clear technical instruction, the book demystifies the process of shaping croissants, puff pastry, brioches, and more, making it approachable for beginners, and inspiring for professionals seeking fresh ideas.

You’ll find both traditional favorites and modern interpretations:

• Clementine-slice Danishes with brilliant citrus clarity

• Croissant loaves layered with dark chocolate

• Pistachio and white chocolate rolls

• Raspberry-infused pasteis de nata

Felder and Lesecq also break the mold with an “Exceptions” section that pushes boundaries: squid ink burger buns, elevated beignets, and a panettone that blends French technique with Italian soul.

Whether you’re refining your lamination skills or exploring new forms of expression in viennoiserie, this is a book that earns its place on the counter.

Hardcover. Color photographs throughout.