The book starts with a fun little intro explaining the book and then goes into a couple of notes about the ingredients and explains the equipment that is used in the book. One of my favorite additions… a piping chart!!! Knowing which piping tip to use can be super frustrating as the codes vary across brands, so I made a chart that you can refer to showing the European sizes and the equivalents for Wilton and Ateco tips.

From there, each chapter starts with a base foundational recipe (like pastry cream or a simple puff pastry), which as you’ll soon find out, allows you to make tons of different patisseries. For example, in the Pastry Cream chapter, you’ll master the base recipe of vanilla pastry and soon be whipping up Flan, St. Honore, a gorgeous fruit tart and more!