The fundamental techniques of classic pastry arts

Introduction to the professional pastry kitchen

Ingredients commonly used in pastry making

Tartes: an overview of basic French tart doughs

Pâte à choux: an overview of cream puff dough

Pâte feuilletée: an overview of puff pastry

Crèmes et flans: an overview of creams and custards

Pains et viennoiseries: an overview of breads and pastries

Gâteaux: an overview of cakes

Petits fours: an overview of small fancy cookies, cakes, and confections.