Petite Pâtisserie: Bon Bons, Petits Fours, Macarons and Other Whimsical Bite-Size Treats (Hardcover)

Petite Pâtisserie: Bon Bons, Petits Fours, Macarons and Other Whimsical Bite-Size Treats By Cheryl Wakerhauser Cover Image
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Learn How to Make Extraordinary French Desserts from a Master of Pâtisserie

Cheryl Wakerhauser—owner of the award-winning Pix Pâtisserie—introduces you to an exciting array of flavors, shapes, textures and colors by focusing on petits fours, bon bons, macarons and more. With step-by-step instructions and tips and tricks to demystify the art of French desserts, making pâtisserie is more approachable than ever.

French pâtisserie is a study in components, and Cheryl breaks down each recipe, providing information on classic techniques while imbuing each recipe with a new twist. Her petits fours combine flavors like peppermint chocolate cream and gingerbread cake, or tarragon meringue and mini lemon cream puffs, to create the perfect harmony of taste and texture. In addition to petits fours, she also shares a sweet and savory menu for high tea, bon bons that go above and beyond the classic truffle and her own take on macarons, miniaturized to be the size of pop-in-your-mouth candies.

Cheryl’s ingenuity, incredible flavors and knowledge of techniques are what make this a must-have resource for both aspiring pastry chefs and home bakers.

About the Author

Cheryl Wakerhauser is the author of Modern French Pastry and executive chef and owner of Pix Pâtisserie in Portland, Oregon. She trained in France with MOF Philippe Urraca. Her work has been featured in Thuriès Gastronomie, Vogue, Le Journal du Pâtissier, World of Fine Wine, The New York Times Magazine, Food Network Magazine, O, The Oprah Magazine, The Wall Street Journal, USA Today and Bon Appétit.

Praise For…

“Cheryl accomplishes in Petite Pâtisserie what most pastry and dessert books should aspire to. It explains real technique that is used in professional kitchens and translates it for home bakers and pastry novices to be able to use in their own kitchens without dumbing down the information.”
–Francisco Migoya, head chef at Modernist Cuisine and co-author of the 2018 James Beard Award–winning book Modernist Bread

“A good cookbook should inspire you to forge your own path, and that is exactly what this book does.”
–Gabriel Rucker, James Beard Rising Star and chef / co-owner of Le Pigeon and Canard

“Whether you’re an old hand at baking or an ambitious beginner, this book is full of charming tidbits to keep your hands busy.”
–Megan Scott, co-author of the 2019 edition Joy of Cooking

“Cheryl’s passion and pastry expertise are on full display with this book. Her interesting flavor combinations and love of chocolate are, of course, just what we love.”
–Colleen Gibson, Valrhona Chocolate brand manager

Product Details
ISBN: 9781645670421
ISBN-10: 1645670422
Publisher: Page Street Publishing
Publication Date: August 25th, 2020
Pages: 192
Language: English