French Pastry at the Ritz Paris: Delicious Dessert Recipes

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An elegant book with simple-to-follow instructions but yummy French pastry book by Chef François Perret!Merci, Chef!Nice photos for each recipe taken by M. Bernhard Winkelmann is also a great visual bonus.

The chef is amazing, this book is filled with great ideas and some interesting recipes, can’t wait to try them all

I was really looking forward to trying out some of the recipes in this beautifully designed book. Unfortunately, during my first attempt at one of the more basic recipes, I noticed that some of the measurements in the recipe were way off. The recipe in question was "Marbled cake", the author's personal favorite no less.Not only did the introduction to this cake say the quantities given were meant for two loafs while just returning enough batter for one (not an issue of mold size mind you!), there were also errors in the body of the text. It talks of salt when the list of ingredients clearly does not include it, and the ratio of water to sugar in the syrup is a ridiculous 5/1. Any first year pastry school student could tell you that cake syrup should have a ratio of 2/1 to 4/3. Also, the recipe calls on the reader to "unmold the cakes when they come out of the oven." I should have know that this was wrong as cakes normally need to rest for at least 15-20mins in the mold to firm up, but I trusted Chef Perret's professional advice and attempted to unmold the cake right out of the oven. A disaster of course. Last but not least, the recipe produces 1kg of icing. Even for two cakes that seems a little wasteful.All in all, I'm really disappointed in this book and am seriously considering whether I should attempt any other of the recipes included. This level of negligence doesn't instill confidence in the reader for sure. I would like to put all of the blame on a bad translation since I haven't read the French original, but I think the author or someone at the publishing house should have at least done some double checking on the measurements before authorizing an English edition.I had this book shipped half way across the globe all the way to Taiwan and am really sad to have to write this review.