Patisserie Vegetale

This vegan baking book is the work of one of France’s leading pastry chefs, known for his innovation in both flavor and technique.

In chapters on viennoiserie, petits fours, chocolate desserts and confections, macarons, fruit desserts, frozen desserts, and plated desserts, Hermé and his coauthor, vegan baker Linda Vongdara, replace eggs and dairy products with alternative milks, soy products, and coconut fats. They also employ ingredients, such as oat flour, potato protein, and chia seeds, which have properties that fill important roles in baked goods.

The book includes vegan recipes for a range of patisserie staples, such as

• Brioche, babka, and croissants
• Financiers and sablé Breton
• Chocolate tarts, mousse, and truffles
• Yuzu, pecan, and rose macarons
• Almond and vanilla millefeuille

Promisingly practical instruction with handsome photographs.