Recipes from this book
Black Forest Gâteau
Richard Bertinet · Patisserie Maison
This classic Black Forest Gateau dessert is layered with genoise sponge, cherries and kirsch as well as chocolate ganache.
Blood Orange Tart
Richard Bertinet · Patisserie Maison
This citrus-filled tart harmonises sharp blood orange with sweet shortcrust pastry. The perfect dessert for blood orange season.
Bûche de Noël
Richard Bertinet · Patisserie Maison
This elegant chocolate Bûche de Noël or Yule Log is the perfect show-stopping bake for the festive season.
Crème au Beurre
Richard Bertinet · Patisserie Maison
From Richard Bertinet's cookbook, this creme au beurre is a great patisserie cream to master, featuring real butter for a rich texture.
Crème Chantilly
Richard Bertinet · Patisserie Maison
This decadent cream chantilly from the Patisserie Maison book can be infused with rosewater, orange blossom or classic vanilla.
Flan Patissier
Richard Bertinet · Patisserie Maison
A recipe from Richard Bertinet, this flan patissier is the French equivalent of the custard tart, filled with a simple, vanilla infused cream.
Genoise Sponge
Richard Bertinet · Patisserie Maison
Master the genoise sponge, an essential element of French patisserie with Richard Bertinet's expert recipe. Enjoy in a Tiramisu or Yule Log.