In his debut book, master pâtissier Andreas Heil showcases imaginative ideas and high-quality products that enable pastry chefs to surprise their customers. He discusses the evolving patisserie market and its impact on the profession. The collection features creative Kleintorten, original tarts, exquisite desserts, mousses, and classic petits fours, all reimagined to enhance the traditional cake and patisserie offerings. Heil's approachable style conveys his two decades of experience through clear explanatory texts and a range of recipes, from simple to exclusive delights. A comprehensive glossary provides detailed explanations of specialist terms, reflecting his practical and generous approach in sharing knowledge. The vibrant photography emphasizes the potential of cakes and patisserie to inspire creativity, while Heil remains grounded in the realities of commercial demands. This work caters to professional pâtissiers, pastry cooks, and chefs, as well as trainees and apprentices. Ambitious home cooks and keen caterers will also discover a wealth of recipes, practical tips, and insights to elevate their skills.
