Sensations - Philippe Conticini

Sensations: 288 Pastry Recipes by Philippe Conticini
All the know-how of the great master pastry chef Philippe Conticini—his overflowing creativity and exceptional technical skills—dedicated entirely to flavor and to simple, authentic pleasure, presented in 288 original recipes: classic, playful, offbeat, but always delicious and easy to make.

From essential basics (creams, doughs, viennoiseries...) to reimagined French classics (cream puffs, millefeuille, Paris-Brest, Saint-Honoré...), Philippe Conticini presents, for the first time, the entirety of his pastry creations organized by taste sensations. By playing with temperature (frozen, cold, room temperature, warm, boiling...), textures (crunchy, crispy, milky, foamy, emulsified, soft, firm, melting, smooth, coating...), contrasts and states (solid, liquid, gas), he adds a small note to each dessert that explains a particular aspect of the recipe (flavor, texture, technique, or specific ingredient). Whether you're an enthusiastic amateur or a professional chef, you’ll be enchanted by this essential reference in haute pâtisserie, signed by Conticini.

This stunning and substantial book is divided into several categories. The recipes are organized according to the sensations they create in the mouth. A brilliant idea for pastry chefs looking for a specific texture, flavor, or emotion to share. You'll find chocolatey sensations, crispy, spicy, fruity and tangy, indulgent, light, as well as soft and melting sensations… The most brilliant pastry chef of the century unveils iconic French classics, original creations, childhood treats, and seasonal tarts. It has everything!

Who is it for?

Honestly? Everyone! No matter what kind of pastry you like to make, how difficult you want it to be, or how much time you want to spend, this book is simply made for everyone. It’s the most complete book I know—truly my pastry bible. The first 90 pages are dedicated to the fundamentals: caramel, fruit preserves, crème chiboust, frangipane, choux pastry, and more. 97 basic recipes to be exact! The rest is organized by “sensations”: chocolatey, spicy, melty, fruity, etc. Including: tarts, viennoiseries (the laminated brioche is to die for!), Liège waffles, desserts in glasses, and more. Speaking of desserts in glasses—Conticini is actually the inventor of the verrine concept! Finally, while the price may seem a bit high compared to current pastry books, considering the number of recipes included, it’s actually quite a good value.

The author

Considered one of the greatest pastry chefs of his time, Philippe Conticini practiced his art for over a decade at the restaurant La Table d’Anvers and in other prestigious establishments (Peltier, Petrossian…). In 2009, he co-founded La Pâtisserie des Rêves in Paris, where he served as head pastry chef. Its success led to the opening of three additional Parisian locations. He is also the author of numerous best-selling books, including Tentations (Marabout, 2004) and Sensations (Éditions de La Martinière, 2009). Modern and forward-thinking, his pastries have left a lasting impression on an entire generation of dessert lovers.