Pai International Co., Ltd.
Baked sweets from a pastry chef who learns from the basics, from France! 41 Easy Recipes & Techniques “Textbook for Beautiful Baked Confectionery” Released on October 15th
Pai International Co., Ltd. (Toshima Ward) will publish the book “Textbook of Beautiful Baked Confectionery” on Saturday, October 15, 2022.
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10 basic baked sweets such as dough making, decoration, glasage, 31 recipes such as pound cake, madeleine, cookies, tools and techniques are thoroughly explained with beautiful photos and illustrations. This is a book full of easy & authentic French baked sweets and variations. -profile-
Recipe & Commentary: Melanie Dupuis
Instructor in charge of sweets lessons with Jean-Baptiste Thibault at the popular cooking class in Paris, “Atelier des Sens”. He made his debut as a pastry chef at a luxury hotel, and studied under Benoît Castel at the one-Michelin-starred restaurant Hélène Dalose. He has a background in charge of desserts for the group run by the Kost brothers and for long-established catering restaurants such as Nomad, Ruble Tretour and Ediard. He works every day to teach the techniques and charms of confectionery. His books include Beautiful French Confectionery Textbook, Beautiful Tart Textbook, Beautiful Chocolate Candy Textbook, and Beautiful Choux Textbook (Pie International). Translated by Rika Sanbonmatsu
French-English translator. Graduated from Trois-Rivieres, University of Quebec, Canada, majoring in French. His translations include “Signature Dishes – 240 Dishes That Changed Meals” (co-translated by KADOKAWA), “A Hospital is a Theater – Seven Days of a Medical Intern Looking at Life and Death” (Hayakawa Shobo), and “Beautiful Choux Pastries”. textbook” (Pai International).
Chapter 1 Basics of Baked Goods
[Basic dough (part)]
Part Brisé Sucre (kneaded dough) / Part Feuilleté Rapid (time-saving pie dough) 【decoration】
Streusel (minced dough) / Ecorus comfit (candied pericarp) / Crème patissiere à la mande (almond custard cream) / Ganache cremeuse (creamy ganache) / Praline paste / Gianduja
[Grassage]
Glasage rocher (chocolate with diced almonds) / Glasage chocolat au lait (milk chocolate topping) / Glasage blanc (white chocolate topping)
Chapter 2 Baked confectionery recipes
【Pound Cake】
Cake au chocolat e gianduya (chocolate pound cake topped with gianduja) / cake marble (marble pound cake) / cake au poir (pear pound cake) / cake citron e pavo ( lemon and poppyseed cake) / carrot cake / cake au fruit confit (fruit pound cake) / cake rocher (pound cake with almond diced chocolate topping) / quatre curl (vanilla pound cake) / Pan Depis (Spice Pound Cake) / Cake a la Banane (Banana Pound Cake) 【cake】
Gateau Nante (almond cake with rum) / Gateau Truffle (truffle chocolate cake) / Gateau Vapour à l’Orange (Steamed orange cake) / Brownie / Brownie (Brownie and cookie cake) / Gugelhupf / Tarte au Sucre (sugar tart) / Gateau Basque (almond cake with almond custard cream)
[franc]
Pasteis de Nata (egg tart) / Flan patissiere (baked pudding tart) / Clafoutis mangue et framboise (mango and raspberry clafoutis) / Far Breton (hard baked pudding cake with prunes)
[Cookies & Others]
Cookie Choco Nova (chocolate chip and walnut cookie) / Cookie cranberry e matcha (cranberry and matcha cookie) / Madeleine / Muffin Mirtille (blueberry muffin) / Tigre (tiger cake) / Financier / Tuile / Langue de Chat / Cigarette Russ (Russian Cigarette Cookie)
Chapter 3 Glossary
Tools/how to handle fabric (part)/basic technique
“Textbook of Beautiful Baked Confectionery”
https://pie.co.jp/book/i/5632/
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book outline
Title: “Textbook of Beautiful Baked Confectionery”
https://pie.co.jp/book/i/5632/
Specifications: B5 size variant (263 x 190mm) / Soft cover / 144Pages (Full Color)
Price: ¥2,300 + tax
ISBN: 978-4-7562-5632-4 C0077
Release date: October 15, 2022
Recipe & Commentary: Melanie Dupuis
Translated by Rika Sanbonmatsu
Publisher: Pai International
The definitive edition of French confectionery recipes “Beautiful French confectionery textbook” series
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Title: “Textbook of beautiful French pastries”
https://pie.co.jp/book/i/4809/
Specifications: B5 format/263×190mm/288 Pages (Full Color)
List price: 3,500 yen + tax
ISBN: 978-4-7562-4809-1 C0077
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Title: “Textbook of beautiful chocolate sweets”
https://pie.co.jp/book/i/5381/
Specifications: B5 size variant (263 x 190mm) / Soft cover / 288Pages (Full Color)
List price: 3,500 yen + tax
ISBN: 978-4-7562-5381-1 C0077
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Title: “Textbook of beautiful tarts”
https://pie.co.jp/book/i/5301/
Specifications: B5 format/263×190mm/144Pages (Full Color)
List price: 2,300 yen + tax
ISBN: 978-4-7562-5301-9 C0077
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https://pie.co.jp/book/i/5528/Specifications: B5 size variant (263 x 190mm) / Soft cover / 144Pages (Full Color)
List price: 2,300 yen + tax
ISBN: 978-4-7562-5528-0 C0077
Inquiries about books
Pai International Co., Ltd.
2-32-4 Minamiotsuka, Toshima-ku, Tokyo 170-0005
TEL: 03-3944-3981
Homepage: https://pie.co.jp/
Facebook: https://www.facebook.com/pieinternational
Twitter: https://twitter.com/PIE_Children
Instagram: https://www.instagram.com/pie__ehon/
Details about this release:
https://prtimes.jp/main/html/rd/p/000000839.000012505.html