How to Make my Own Recipe - Patisserie Eric

This book is designed to be different than your typical dessert recipe book. It’s not a collection of fixed recipes but rather a guidebook you can use to create your own dessert menu. To showcase the different pairings, textures, techniques, and design points of each menu, we’ve included a variety of dishes that are simple enough for home bakers to make, such as cookies, cheesecake, and financiers, as well as dishes with more components.

The book is composed of one main book and one appendix, a set of two.

If you’re new to developing your own desserts, or if you’re struggling with it, understanding how each dessert is organized in the order presented in the book, along with the DESSERT PAIRING BOOK, will definitely help you conceive and develop your own desserts. All 33 menus in the book (43 including the variations) are either the author’s signature menus, heavily tested and developed for the book, or scored highly in the World Chocolate Masters (WCM) competition. Therefore, they’re great to make and sell as recipes from the book, to use or adapt some of the components or techniques, or to mix and match components from each menu to create something new.

Ingredients most commonly used in desserts are categorized in the table of contents. Follow the categorization in the table of contents to the page of your choice, and you’ll find a list of ingredients that go well together. Of course, there are no set answers when it comes to ingredient pairings, but this is an excellent guidebook for those new to creating their own desserts or those needing help choosing the right sub-ingredients to go with their main ingredient.