Additional information
by Meike Schaling (Author)
From the celebrated European patisserie Petit Gateau comes one basic tart recipe with 60 variations. Once the 'base' recipe is perfected, you can experiment and make any tart you want!
The book for bakers everywhere - from beginners to experts - who would like to learn how to fill and decorate an infinite variety of tarts to perfection. French patisserie Petit Gateau equips even the most rudimentary of bakers with the skills to create beautiful tarts of an endless range of colours and flavours, all with just one core recipe.
Includes:
- Dough - How do you make the perfect dough for little tarts?
- Fillings - Exploring the best fillings for your tarts and the ways you can create unlimited variations
- Crumble - Crunchy toppings for the perfect textured tart
- Almond Cream and Clafoutis Cream - How to create that perfect creamy layer...
- Pastry Cream - A velvety texture with a rich vanilla flavour
- Fruit - From apples and pears to pineapple and rhubarb, how to get your fruit to the perfect texture and sweetness for patisserie
- Chocolate - 15 different types of ganache, as well as other chocolatey fillings and toppings for you to get your chocolate fix
- Party Time - Easter, Halloween and Christmas are not the same without a special tart to mark the occasion
Discovering the joy of homemade patisserie has never been easier.
Author Biography
Petit Gateau is a French patisserie based in the heart of Amsterdam, run by Meike Schaling and Patrice Andrieu. The couple met in Paris where Meike opened a pastry shop after completing her pasty training. After six successful years, they moved to Amsterdam with their five children and opened Petit Gateau which now has three stores across the city.
