Patisserie Made Simple: The Art Of Petits Gateaux
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Petits gâteaux, the elaborate individual cakes found in contemporary pastry shops, can require an intimidating collection of molds, components, and techniques. Pastry chef and teacher Maxine Scheckter makes them approachable for the home baker, breaking each creation into clear, manageable steps.
The recipes introduce elements that give these small cakes their impressive finished and contrasting textures: airy mousses, creamy cheesecakes, tart fruit compotes, colorful gels, and tempered chocolate. Scheckter, who has worked at The Fat Duck and Sketch in London and now runs Sugar Flour Pastry School in New Zealand, doesn’t assume readers have professional pastry experience.
Most appealingly, there’s no need to acquire a shelf full of specialty molds. Every cake in the book is designed to be made using a single brownie tin.
Hardcover. Color photographs throughout. Metric and weight measurements.
Published on May 25, 2026
