Cheryl Wakerhauser Reihenfolge der Bücher

Cheryl has always been on the cutting edge of French pastry and now she brings her modern approach to popular, quintessentially French desserts like macarons, bon bons, petits fours and more.

Hone Your Skills with Instruction from a Master of Pâtisserie The perfect pâte á choux, tart dough or meringue is combined with a unique modern twist that make these desserts unlike anything you’ve ever seen before. Cheryl Wakerhauser, award-winning chef and owner of Pix Pâtisserie, is known for crafting bold flavors and textures into stunning cakes, tarts, coupes, entremets and petits fours. Now, with Cheryl’s professional guidance, you can finally nail the challenging techniques that are the foundations of beautiful French pastry. Every dessert is broken down into easy-to-follow sub-recipes that can be done in advance for convenience, and even interchanged with other recipes to create your own signature dessert. Whether you’re making The Oregon Get Down—sweet tart dough, caramelized pears, hazelnut cream and rosemary ganache—or Miniature Bourbon Éclairs with bourbon pastry cream and cherry jam, each impressive creation will taste just as good as it looks.