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The Inner Spice Press
French Pastry Fundamentals
The Architectural Physics of Butter, Flour, Eggs & Chocolate
978-0-9988-7204-52025
Written by Chef Claire Dupont
French Pastry Fundamentals
A rigorous instructional textbook designed for both amateur and professional bakers. Features photographic cross-sections of crumb structure, butter plasticity charts, and temper curves.
Volume Pages352 Pages
Chapters7 Volumes
Published2025
FormatDigital PDF
In Editorial Peer Review • Coming SoonSlated for Autumn 2026 archival publication.
Look Inside
Complete Table of Contents
1
Pâte Sablée & Fonçage
The tenderest shortcrust pastry without gluten activation.
2
Sample Recipe: Delicious Dark Chocolate Ganache TartThe Emulsified Ganache
Preventing butter split with accurate thermometer readings.
3
Lamination Mastery
Single and double folds for croissants and mille-feuille.
4
Sample Recipe: Uji Matcha Chiffon Cloud CakeAerated Clouds & Chiffon Sponge
Whisking meringues that suspend heavy flavor bases.
5
Choux Pastry & Steam Expansion
Pre-cooking flour on the stovetop for giant hollow pastry shells.
6
Mirror Glazes & Finishing
Poured glazes with crystal-clear reflections.
7
Troubleshooting the Bakeshop
Visual diagnostics of 30 common pastry failures.