Gaston Lenotre, the legendary master French patissier, was revered for having made desserts lighter and more delicious; his techniques continue to influence pastry chefs in France and around the world.
This new edition of the now cult cookbook―first published in English in 1977 as Lenotre’s Desserts and Pastries―has been updated in collaboration with the chefs at Lenotre Paris and two of the founder’s children.
Two hundred essential recipes include croissants, eclairs, crepes, mille-feuilles, baba au rhum, molten chocolate cake, lemon meringue pie, and mango tartlet.
The chefs at Lenotre Paris―who run a world-class cooking school―have adapted the recipes for amateur bakers and experienced professionals alike who seek inspiration from the rich tradition of Lenotre’s French patisserie.
Flammarion French pastries and desserts by lenotre | alain lenotre, sylvie gille-naves
