I was very much looking forward to learning more about pastry techniques when I ordered this book.
Unfortunately, with the exception of a few recipes, this book is entirely written with recipes for the American palette.
Either the recipes are too sweet, too creamy or the combination of ingredients are disproportionate to known standards. The Pate Sucre quantities defy logic and it certainly defied any attempt to roll out, despite refrigerating the pastry for a day.
Whilst the cover looks great, this isn't a book of classic French pastry making. It's American baking and it's about as subtle as a sledgehammer.
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