The Master French Pastry Books
Introducing the book series on Mastering the Techniques and Secrets of the Professional French and International Pastry Chef
Become his apprentice today! Learn his techniques and secrets!
…In this unique program, Mastering the Techniques and Secrets of the Professional French Pastry Chef, Christian Forais and Muriel Schiffmann deliver the knowledge, techniques and jealously kept secrets for the preparation of exceptional quality products that can help virtually anyone achieve tremendous success in their pastry and baking career…
…Of a giving and generous nature, Christian Forais is committed to transmitting his experience, knowledge and passion to the new generation of chefs. For over 20 years he has trained hundreds of pastry professionals and entrepreneurs in this field all over the world… Furthermore, many members of the international artistic, cultural and political elite have also called on this great pastry chef for the pleasure of learning the art of French pastry with one of its best ambassadors…
The Complete Program Includes 12 books that may be purchased individually or in three series of 4 books each:
Available now: the first set of 4 technical books including:
- Mastering the International Classics
- High-Tea and Coffee Cakes
- Contemporary High-End Composite Cakes
BOOK 1- The International Classics :
La Maîtrise des Classiques de la Pâtisserie Française et Internationale
Created by international pastry chefs, these cakes are essential in the windows and display of a pastry shop and are always greatly appreciated by the clientele. They require mastering several basic doughs such as pâte feuilletée, pâte à choux, biscuit cuillère, etc… but also different creams and mousses (crème frangipane,appareil à cheese cake, crème pâtissière, crème diplomate, crème mousseline, mousse au chocolat, etc…).
296 pages in full color, in a large format of 28 by 22 cm (11 by 8.6 inches), International Professional Edition in English, Spanish and French, printed in the USA
Price: $69 US Dollars (about €54 euros at an exchange rate of 1.28)
Includes: éclairs, galette des rois, mille-feuille, Paris-Brest, pithiviers, cheesecake, sachertorte, tarte tatin, tiramizu, pastel de tres leches, linzertorte, puff pastry, tart dough, génoise, pâte à choux, biscuit dacquoise, frangipane cream, pastry cream (vanilla, chocolate, coffee, anise, praline), mousseline cream, praliné, almond cream, ganache, chocolate glaçage miroir, almond paste, fondant, marmalades, neutral jelly. Also included are: decorative miniature apples, chocolate decorations, chocolate logo shields, fruit coated with dripping sugar for decoration, bubble sugar, tempering chocolate.
BOOK 2- Tarts:
La Maîtrise des Tartes
The confection of tart dough requires mastering techniques such as the “sablage” and the “fonçage” so that at the time of eating, the client will be able to enjoy a tart that is soft, moist and at the same time tasty and crispy. The use of a large variety of doughs (pâte sucrée, pâte sablée, pâte sablée au chocolat et aux noisettes, sablé breton etc …), of garnishings (crème d’amande, crème de noix de coco, appareil à mirliton, crème pâtissière, ganache, crème brûlée etc.…), and the use of various fruits that will be employed fresh, cooked, pan fried, poached or caramelized will allow the confection of a great variety of tarts starting with the classics that never go out of style (tarte aux fraises, tarte aux poires et aux amandes, amandines etc…) and finishing with the most contemporary ones (tarte à la crème brûlée et aux framboises, tarte au chocolat et aux abricots, tarte Tatin à la mangue et au pain d’épices etc…)
226 pages in full color, in a large format of 28 by 22 cm (11 by 8.6 inches), International Professional Edition in English, Spanish and French, printed in the USA
Price: $69 US Dollars (about €54 euros at an exchange rate of 1.28)
Includes: blueberry and strawberry tart, mango and lime tart, crème brûlée and raspberry tart, mixed fruit tart, amandines, citrus fruit and pistachio tart, pear and almond tart, tarte tatin with mango and spice bread, raspberry tart, chocolate-apricot tart, chocolate-pear tart, soft and moist chocolate tart. Also included: tart doughs, sablé breton, coconut cream, lemon cream, mirliton batter, almond cream, apricot gelly, neutral jelly, crème brûlée, pastry cream (vanilla, chocolate, coffee, anise, praline), ganache, poached fruit, tempering chocolate, chocolate decorations, fruit coated with sugar decors, cooking sugar, chocolate shields.
BOOK 3- High-Tea and Coffee Cakes :
La Maîtrise des Cakes et Gâteaux pour le Café et le Thé
The ability to master the confection of different kinds of rising doughs (by the addition of a leavening agent), of whipped-up doughs (by intensive whisking), to the good utilization of ingredients (butter for example in different states and / or temperatures), to the correct use of professional molds and the proficient use of baking temperatures will all permit the production of a full range of cakes and sponge cakes of exceptional quality: madeleines, financiers, cake au chocolat et à la pistache, Pain de Gênes, scones, muffins etc., …
118 pages in full color, in a large format of 28 by 22 cm (11 by 8.6 inches), International Professional Edition in English, Spanish and French, printed in the USA
Price: $49 US Dollars (about €39 euros at an exchange rate of 1.28)
Includes: madeleines, chocolate and vanilla marbré cake, chocolate pecan nut cake, chocolate cake with pistachios, pistachio cake, lime cake, muffins, scones, financiers, coconut biscuits, pain de gênes, banana cake. Also included: almond paste (cooked and raw), chocolate glaçage miroir, opera glaçage, milk chocolate glaçage, neutral jelly, almond cream.
BOOK 4- Contemporary High-End Composite Cakes:
La Maîtrise des Entremets Contemporains
Contemporary high-end composite cakes (Entremets Contemporains) are challenging because they require the perfect combination in the same cake of different biscuits (biscuit cuillère, biscuit Dacquoise, biscuit au chocolat, biscuit aux amandes…), mousses (aux fruits, au chocolat etc…), and other preparations such as jellified fruit disks, ganaches, appareils praliné croquant, glazings etc… In order to obtain a great tasting product that is also very attractive visually, it is necessary to master the “chemisage”, the “montage”, the “démoulage” of an entremets, the confection of mousses (based in meringue italienne, crème fouettée, sabayon etc…) and also all of the decoration techniques (biscuit, sugar, chocolate, … decorations). All of these techniques are explained in detail during the step-by-step elaboration of several entremets.
230 pages in full color, in a large format of 28 by 22 cm (11 by 8.6 inches), International Professional Edition in English, Spanish and French, printed in the USA
Price: $69 US Dollars (about €54 euros at an exchange rate of 1.28)
Includes: kilimanjaro, charlotte with red berries, cozumel, layered chocolate cake with crispy praliné, strawberry cake, chocolate biscuit, cuillère biscuit, dacquoise bisquit, almond paste, craquelin, praliné, chocolate glaçage miroir, mousses (chocolate, red berry, nougat, honey, bitter chocolate), strawberry mousse with a whipped cream and italian meringue base, lime mousse with a whipped cream base, pastry cream (vanilla, chocolate, bitter chocolate, praliné, anise, honey, caramel, white chocolate, pear, orange, praliné, strawberry, coffee, lime, mascarpone, raspberry, peach, whisky), chantilly cream (plain, chocolate, vainilla, coffee, chestnut, coconut), mousseline cream, meringues, jellied fruit discs, neutral jelly, cigarette biscuit mixture, joconde biscuit. Also includes: decorating a biscuit, chocolate decorations, chocolate shields, sugar covered fruit decorations, bubble sugar, cooking sugar.
Available in the summer of 2013: the second set of 4 technical books including:
- Mastering Plated and Classic Restaurant Desserts
- Mastering Fine Dry Petits Fours and Biscuits
- Mastering Fresh Miniature Petits Fours & Fancy Cakes
- Mastering Candy & Marmalade Confection
BOOK 5- Mastering Plated and Classic Restaurant Desserts:
La Maîtrise des Desserts sur Assiette et de Restaurant
The dessert in a restaurant remains the last tasting impression of the customer and for this very reason it must be of a very successful nature. This work permits the realization of the most classical restaurant desserts such as the chocolate éclairs, chocolate mousse, crème brûlée, fine apple tart, the frozen nougat, the raspberry mille-feuille (Napoleon), chocolate fondant etc… It also includes the elaboration of a plated dessert menu that is contemporary and refined for gastronomic high-end restaurants: cristalline d’abricots poêlés aux amandes caramélisées, tarte fine aux fraises dans leur jus et riz au lait à la vanille, tartelette au chocolat et sa glace au basilic etc… Finally, a few delicious wellness desserts are presented for health conscious clients…
BOOK 6- Mastering Fine Dry Petits Fours and Biscuits:
La Maîtrise des Biscuits et Petits Fours Secs
The confection of dry petits fours requires the mastering of numerous techniques in pastry. Eaten during teatime or receptions, dry petits fours are a must in the product selection of the pastry chef and catering specialist. They also enhance the presentation, quality and complexity of plated desserts. Their long lasting conservation makes them ideal for commercialization.
BOOK 7- Mastering Fresh Miniature Petits Fours & Fancy Cakes:
La Maîtrise des Petits Fours Frais et Moelleux
All the techniques for the elaboration of these are taught in detail in the confection of these fresh miniature petits fours and fancy cakes that are the pride and joy of the leading pâtissiers: petits fours made in a frame, in soft silicone molds, in rings, using multiple doughs, biscuits, creams and confections… The objective is to permit the production of a very large great tasting variety of fresh miniature fancy cakes with an impeccable presentation. Primarily used for receptions, the organization of their production and service are also explained in detail.
BOOK 8- Mastering Candy & Marmalade Confection:
La Maîtrise de la Confiserie et des Confitures
Mastering the cooking process of sugar is one of the keys for success in the production of candies and sweets. Becoming fashionable again “home made” without the use of artificial products and preservatives, the confection of caramels, marmalades, marshmallows, nougats, “pâtes de fruits”, “sucre candi”, lollypops, “berlingots” is explained step-by-step in great detail in order to be able to make a full range of artisan candies & sweets of very high quality. Another section of this work is also dedicated to the “work” of sugar in the making of sugar decorations and artistic pieces: “sucre tire”, “sucre bullé”, “sucre coulé”, “sucre soufflé” and “sucre filé”.
Available in the winter of 2013: the third set of 4 technical books including:
- Mastering Chocolate Confection
- Mastering Ice-Cream, Sherbet and Frozen Cake Confection
- Mastering Bread Making
- Mastering Sweet Breads and Breakfast Rolls
BOOK 9- Mastering Chocolate Confection:
La Maîtrise de la Chocolaterie
The creation of chocolates and chocolate artistic pieces requires the mastering of tempering and conditioning of the chocolate so that a delicious, shiny and crunchy finished product can be obtained. The attention to detail is required in the work of the artisan chocolate maker from the selection of the base products, the tempering, and the many elaboration techniques used for making chocolates & fillings that are refined and well balanced. Another important aspect of the work of the “chocolatier” is making chocolate “sculptures” and pieces for parties and special occasions. Another part of this work focuses on the techniques necessary for the elaboration of these artistic pieces that are the pride and joy of the chocolatier: the use of chocolate molds, the use of a variety of products used to create these pieces, the production of jelly molds, the assembly process for the sculptures, etc…
BOOK 10- Mastering Ice-Cream, Sherbet and Frozen Cake Confection:
La Maîtrise des Glaces, Sorbets et Entremets Glacés
Frozen desserts are among the most appreciated internationally. Their production is very delicate and requires mastering the necessary steps in the specific preparation of sherbets, ice-creams, and “parfaits glacés”. The cooking, the pasteurization and maturation processes are key steps in the elaboration of ice-cream. The sherbet (sorbet) mix must be balanced so that a good fruit taste can be obtained and at the same time the formations of crystals can be avoided. The role of the different types of sugar must be understood (saccharose, atomized glucose, inverted sugar…). This learning process is done though the elaboration of several frozen cakes combining different biscuits (biscuit dacquoise, pain de Gênes, macaron, meringue…) along with several ice-creams, sherbets and “parfaits glacés”.
BOOK 11- Mastering Bread-making:
La Maîtrise du Pain
The making of a bread requires the understanding of the leavening / fermentation principle and also the principle of the base temperature. Its production must follow specific key stages: the “pétrissage”, the “pointage”, the “pesage”, the “détente”, the “façonnage”, the “apprêt”, the “incision des pâtons” and the “cuisson”. All of this extremely important information for the successful making of individual breads is explained in detail in the production of classics like the baguette, the “pain de campagne”, the “pain de mie”, the “pain de seigle”, the “fougasse”, etc… All of these techniques and recipes are the basis for all international bread elaboration
BOOK 12- Mastering Sweet Bread and Breakfast Roll Making:
La Maîtrise de la Viennoiserie
The full variety of products in viennoiserie are made essentially from four principal rising doughs: “the pâte à brioche”, “the pâte à croissants”, “the pâte à Danish” and “the pâte à brioche feuilletée”. The production of each of these base doughs is explained and illustrated step-by-step in great detail and so are all of the products derived from these doughs: “brioches mousselines”, “brioche Nanterre”, “Pliés aux pépites de chocolat et à la pistache”, “brioches aux fruits”, “croissants”, “petits pains au chocolat”, “roulés au chocolat et à la pistache”, “moulins aux abricots”, “Danish aux amandes”, “brioche feuilletée au beurre de cacahouète” and also “chaussons aux pommes”, “petits pains au lait”, “cannelés”, “kugelhof”…
The Program contains all of the Critical easy to follow Steps in full color and the necessary information for all ingredients, equipment and materials. Let Christian Forais and Muriel Schiffmann be your personal Coaches and Guides!
You will be able to delight and impress your clients, colleagues and friends with authentic, high-quality French pastries, breads, frozen desserts, classic restaurant desserts, candies, chocolates, tarts, fancy miniature cakes, biscuits, etc.
* For an additional consulting cost, Christian Forais and the Master French Pastry team will be available for on site personal coaching in a business or personal setting!