This advanced volume builds on the fundamentals established in the L’oisir Masterclass: Beginner Edition, guiding readers into deeper pastry technique and theory. Based on twelve years of professional pâtisserie and studio experience, the author explains the science behind ingredients and production processes, emphasizing that true mastery requires understanding, repetition, and problem-solving rather than simple recipe following.
Focusing on puff pastry (pâte feuilletée), choux, and foundational pastry methods such as gelatin mass preparation, whipped cream techniques, nut roasting, and chocolate tempering, the book breaks each process down in detail with step-by-step explanations and photographs. While the recipes may appear classic, they represent essential techniques every pastry student must learn. With twenty-three refined creations and precise technical guidance, this book provides a structured and practical path for advancing one’s pastry craft and building an individual creative style.
● Hardcover Book: 280 Pages
● Language: Korean
● Dimensions: 187 x 256 mm
● ISBN: 9791190900850
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