Pastries

BEFORE THE EARLY ’70S, French restaurants offered chocolate mousse, crème caramel, poached fruit, and the like for dessert, but rarely offered pastry. The average restaurant chef in France prepared only those desserts known as entremets. Pastry chefs did their work in pastry shops and large hotels. Today no top restaurant can reach a high standing or maintain it without a superb pastry chef.

The recipes and techniques I have developed can make home cooks comfortable in an area once the sole domain of the pastry chef.