Pâtisserie Made Simple

Have you ever stood gazing at the window of your local ptissier, in awe at what top-level pastry chefs can make? Imagine if you could make your own little cakes that look just as good as what the professionals can do!

: The Art of Petits Gteaux is the perfect introduction to making your own exquisite little cakes and slices at home. The book is loaded with over 100 patisserie recipes! In the front of the book you'll find detailed photos and explanations of techniques, such as making mousse, tempering chocolate and glazing gateaux. The remainder of the book is split into 5 sections, Spring, Summer, Autumn, Winter and Celebrations. Each section contains petits gateaux recipes that are perfect for each season.

Every petit gateau recipe in the book is made in one simple tin (a 16 x 26 x 3.5cm slice tin), making all of the recipes accessible and approachable!

- Published: 25 February 2025
- Format: Hardback - measures 220mm x 275mm
- Pages: 248

Author Bio

Maxine Scheckter is a French-trained pastry chef who has spent the last 11 years mastering her craft in some of the world’s top kitchens, including Gateaux Thoumieux in Paris, The Fat Duck and Sketch in London and Logan Brown in Wellington. Maxine, founded Sugar Flour Pastry School in Wellington in 2019 and continues to be based in Wellington, New Zealand.