Craquage: 60 Recettes de Pur Plaisir
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Lyon-based pastry chef Sébastien Bouillet offers 60 sweet and savory recipes designed for the kinds of pleasures we usually try to resist—and then don’t. The word craquage captures that moment of indulgence: not just giving in, but enjoying it.
The recipes are grouped into thematic chapters focused on childhood, travel, sharing, and cultural traditions, with a focus on baked goods that are rooted in French comfort food. Some are playful—chocolate-covered marshmallow bears, lemon cake, simple vanilla ice cream. Others gently update classics, like a salted caramel Saint-Honoré or a pistachio and mortadella pizza. A grapefruit-praline tart draws on flavors Bouillet encountered in Tokyo, where he also operates a pastry shop.
Photographs throughout are handsome but unfussy. This isn’t a showcase of technical ambition; it’s a reminder of how deeply satisfying well-made, familiar pastries can be—even when they come with a twist.
Hardcover. Color photographs throughout. In French.
