Everything You Need to Know to Become a Pastry Chef. 100 Answers, Tips, and Schemes to Overcome All Baking Difficulties

Why is my cream too runny? Why do chocolate chips sink to the bottom of the cake? Why are my éclairs flat? Why is the glaze transparent? So many questions about these dishes that don't look very appetizing... Marin Gerna shares her techniques and tips to help you identify mistakes, fix them, and most importantly, succeed next time.
The book features over 40 recipes, from pastry cream to desserts, including madeleines, macarons, brownies, brioches, éclairs, and even galette des rois, that will help you become a true pastry chef.