A new guide to French pastry by Jacquy Pfeiffer, co-founder of the French Pastry School
Like many great French pastry chefs, Jacquy Pfeiffer has pastry in his blood – he is descended from a long line of pastry chefs. He began his career with an apprenticeship in Strausbourg, Alsace, at the famous Jean Clauss Pâtisserie, and he went on to earn the title of Best Apprentice of his State. Since that time, he has garnered awards at prestigious events such as the World Chocolate Masters in Paris and the Coupe du Monde de la Patisserie in Lyon. In 1995, Pfeiffer co-founded the French Pastry School in Chicago with friend and colleague Chef Sebastien Cannone, M.O.F., and found his true calling. The school is one of the leading pastry institutions in the world, and Pfeiffer is a born teacher – imparting knowledge in a detailed and precise manner in a field in which details and precision are paramount. And now Chef Pfeiffer has released his first book, The Art of French Pastry (Knopf, 2013; $40), written with Martha Rose Shulman, a comprehensive reference guide to French pastry.
The books includes recipes for sweet classics such as brioche, napoleons and beignets, as well as savory specialties from Alsace, such as pretzels, Kougelhof and Tarte Flambée. There are charming anecdotes sprinkled throughout, and a focus on the why’s and how’s of various techniques. Beautiful photos illustrate the book throughout, and sketches illustrate trickier techniques. This book is clearly a must-have for pastry professionals as well as amateur bakers. We've included three recipes from The Art of French Pastry, the links to which can be found below.
Find recipes from Jaquy Pfeiffer's book The Art of French Pastry in the DessertProfessional.com Recipe section or click the links below.