Ma Pâtisserie Authentique: 60 Recettes au Plus Près du Goût
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From the stylish Parisian pastry shop Hugo & Victor (now with outposts in Tokyo and Seoul) comes this collection of desserts and individual pastries.
Attractively photographed, the book is arranged by season, reflecting chef Hugues Pouget’s reliance on fruits and nuts. Pouget favors traditional flavor combinations in most cases and often relies on a single dominant ingredient, such as the cherries in the tarte aux cerises which is pictured on the book’s cover: the only other significant flavor is almond, which is used in the pastry base as well as an almond cream filling.
That said, there are playful presentations as well: the savory mushroom and truffle tart is shaped like a mushroom, and the tarte Gaugin uses cubes of cleverly arranged passion fruit to suggest a tropical sunrise.
While not groundbreaking, Ma Patisserie Authentique feels confidently contemporary, with plenty of inspiration for pastry professionals looking to change up their game.Paperback. Color photographs throughout. In French