Jean-Michel Truchelut and Pierre-Paul Zeiher - The Pastry Chef Handbook

1. Sponge Desserts
2. Choux Pastry Desserts
3. Crepe Batter Desserts
4. Fritter Desserts
5. Meringue Desserts
6. Cake Desserts
7. Pastry Desserts
8. Leavened Dough or Batter Desserts
9. Puff Pastry Desserts
10. Custard Desserts
11. Assorted Cookies
12. Souffls
13. Ice Creams and Sorbets
14. Mousse Desserts
15. Savory Dishes
16. Confectionery

To Albane, Ghislaine, and Lucile, my three stars.

Jean-Michel Truchelut

To Anne, my children, and my mom.

Pierre-Paul Zeiher

The authors and BPI Editions would like to thank the following individuals for their contributions: Christophe Meyer: Christian pastry shop, Strasbourg.

Jean-Michel Loessel: Head chef at Les Semailles restaurant, La Wantzenau.

Jolle Lorentz: Head pastry chef at Mon Paris! restaurant, Paris 9.

Alexandre Haudenschild: Head chef at La Hache restaurant, Strasbourg.

Bartosh Salmanski: Photographer at 128Db.

Laurent Nadiras: Pastry-making teacher at the Camille Claudel vocational school at Mantes-la-Ville (78); representative of the national and academic task force for the hospitality industry; and member of the digital education development committee at the Acadmie de Versailles.

Philippe Salomon: Pastry chef consultant and former pastry-making teacher at FERRANDI Paris. Alain Kleinbeck: Food-service manager at Sapam.

Our Education Partners wish to offer their expertise, their educational content and their financial contribution to the creation, updating, digitization and distribution of Editions BPI content. In this way, they help all professionals to upskill. We would like to thank them for this.

- Agrumes Bachs

- Bragard

- Cooprative Isigny Sainte-Mre

- Cooprative laitire de la Svre

- De Buyer

- Electrolux

- Escale Bleue

- Groupe Avril (Matines, Ovoteam)

- Gruau dor

- Marius Auda

- Sapam

Limit of liability / Disclaimer of warranty:

While the publisher and author have used their best efforts in preparing this book, they make no representations or warranties with respect to the accuracy or completeness of the contents of this book and specifically disclaim any implied warranties of merchantability or fitness for a particular purpose. No warranty may be created or extended by sales representatives or written sales materials.

This book is the translation of the original edition La Ptisserie de Rfrence published in France. The original content of this book has been written according to France and European Unions rules and regulations, especially regarding food hygiene, food handling and safety at work.

You should always check rules and regulations in force in the area where you work or live, and always consult the local health department for information and guidance. The advice and strategies contained in this book may not be suitable for your situation. You should always consult with a professional where appropriate. Neither the publisher nor author shall be liable for any loss of profit or any other commercial damages, including but not limited to special, incidental, consequential, or other damages.

Already available in French

Digital version included

Editions BPI 2022ISBN: 978-2-85708-935-3

eISBN: 979-8-88707-082-7

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Its impossible for me not to talk about pastry after being so happily immersed in it for these short years! Yes, I say short years, because when youre passionate about your profession, you dont notice the time pass. Every day is an experience of sharing, discovery, associations, its rediscovering everything about a product. Yes, baking is an eternal challenge that we set ourselves, one that drives us to surpass ourselves again and again.

You need a good measure of technique, as well as tenacity. Having a good foundation and good reflexes is undeniably essential to enable you to finally take the plunge, to take flight, be independent, and be able to fly with your own wings so you can be yourself, as in life!

The Pastry Chef Handbook by Pierre-Paul Zeiher and Jean-Michel Truchelut is one of those books that gets you off the ground, because of its educational approach.

When I was a young boy, I would review my lessons while baking! I loved the sharing and the sense of passing on that I could already feel in the kitchen of our family bakery in Alsace between my father and Jacky, who had always been his right-hand assistant. I learned a lot from watching them work, being that my sister and I were appointed expert tasters!

It didnt take me long to realize that my answer to the question, What do you want to do when you grow up? was that I wanted to be a pastry chef to bring a little gratification to peoples everyday lives.

However, to achieve this, I also quickly learned that I needed disciplinea great deal of disciplineand a willingness to put in a lot of hard work. My years of training under professionals, without whom I wouldnt have had the chance to come so far, will forever remain in my memory; they are part of me.