Petite PaTisserie

Literally translated to "little ovens," French petits fours are small pastries that can be eaten in two to three bites. Petite Pâtisserie skips the commonplace, white fondant covered cake squares and, instead, introduces you to petit pastry in a new, exciting array of flavors, shapes, textures and colors. These 41 original recipes captivate the eyes before intriguing the taste buds. You eat with your eyes first, and that's what makes these tiny treats perfect for afternoon tea, weddings, cocktail parties or any festive occasion. Et bien sûr, they taste as good as they look.

Cheryl Wakerhauser, owner of the award-winning Pix Pâtisserie and author of Modern French Pastry, provides detailed step-by-step instruction in her books. She is not only a pastry chef extraordinaire but a teacher as well, offering the how's and why's to each recipe. Petite Pâtisserie shares recipes and expertise for a wide range of skill sets, making this the perfect book for avid bakers, pastry chefs in the field and anyone who loves to entertain with their kitchen prowess.

In addition to composed, multi-dimensional petits fours, Cheryl also shares a striking sweet and savory menu for high tea, bon bons that make you rethink the classic truffle, dessert shooters in mini glassware and her take on cookies (think macarons so tiny you can pop them into your mouth like M&Ms). Also discover a caramel mousse with salted almonds wrapped in a thin layer of chocolate that will make you say,"Shazam!", an adult dessert version of the Old Fashioned in ice cream shake formation and a coconut mousse dessert in the form of, what else, a mini coconut! Playful recipes backed by solid instruction and creative execution. The Parlor Tricks from Modern French Pastry are also back with new innovative techniques for décor and time saving procedures. If you do not have a microwave, buy one when you purchase this book!