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Thierry Teyssier
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La Pâtisserie des Rêves: The Pâtisserie of Dreams Kindle Edition

by Phillippe Conticini (Author), Thierry Teyssier (Author) Format: Kindle Edition
4.1 out of 5 stars 31 ratings
A cookery from the renowned Parisian bakery and confectionery, known internationally for excellence in traditional French pastries and desserts.

La Pâtisserie des Rêves (translating literally as The Patisserie of Dreams) is the name of the world famous French pastry shops; the brainchild of pastry chef Philippe Conticini and entrepreneur and hotelier Thierry Teyssier, who wanted to open a patisserie that would recreate the excitement children feel about fresh cakes. Their recipe book of the same name published in French in 2012, and is now available in English. The book contains over seventy recipes for their signature pastries, including recipes for the traditional Saint Honoré (choux pastry, cream and caramel topping) and Paris-Brest (choux pastry with praline cream and praline sauce), as well as many more French classics and modern twists.

“La Pâtisserie des Rêves is one of the most beautiful cookbooks you will ever encounter . . . exceptional.” —Cooking By the Book
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  1. Print length
    238 pages
  2. Language
    English
  3. Publisher
    Grub Street Cookery
  4. Publication date
    July 13, 2018
  5. File size
    23.9 MB
  6. Page Flip
    Enabled
  7. Word Wise
    Enabled
  8. Enhanced typesetting
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Editorial Reviews

Review

"La Pâtisserie des Rêves is one of the most beautiful cookbooks you will ever encounter… exceptional"
Cooking By the Book

About the Author

Philippe Conticini has worked as a pastry chef for many years, including a stint at La Table d�Anvers restaurant in Paris. He and business partner Thierry Teyssier ?who had already set up a theatre company, an events company and a similarly-named hotel company Maisons des R�ves launched the P�tisserie des R�ves concept after deciding that they wanted a pastry shop that would recreate the excitement children feel about fresh cakes.

Product details

  • ASIN ‏ : ‎ B07GLNTGGF
  • Publisher ‏ : ‎ Grub Street Cookery (July 13, 2018)
  • Publication date ‏ : ‎ July 13, 2018
  • Language ‏ : ‎ English
  • File size ‏ : ‎ 23.9 MB
  • Text-to-Speech ‏ : ‎ Enabled
  • Screen Reader ‏ : ‎ Supported
  • Enhanced typesetting ‏ : ‎ Enabled
  • X-Ray ‏ : ‎ Enabled
  • Word Wise ‏ : ‎ Enabled
  • Print length ‏ : ‎ 238 pages
  • Customer Reviews:
    4.1 out of 5 stars 31 ratings

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Thierry Teyssier

Thierry Teyssier

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Customer reviews

4.1 out of 5 stars
31 global ratings

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Top reviews from the United States

  • Amazon Customer
    5.0 out of 5 stars Five Stars
    Reviewed in the United States on December 20, 2015
    Verified Purchase
    I love the book by Phillippe Conticini,learn a lot of french pasty methods.
    One person found this helpful
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  • KJF
    3.0 out of 5 stars Not bad for ideas…
    Reviewed in the United States on December 12, 2024
    Verified Purchase
    These are the recipes of a modern commercial bakery, using modern methods and ingredients. They are only loosely based on traditional recipes. The constant use of “part-skim” milk or gelatin instead of cream or eggs is odd. They even admit on one recipe that it can’t be duplicated at home because they use synthetic processed ingredients to make theirs.

    The translation is often poor, leaving the directions unclear.
    2 people found this helpful
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  • rudy chartier
    3.0 out of 5 stars Three Stars
    Reviewed in the United States on October 12, 2014
    Verified Purchase
    Could have been more accurate for some recipes but still worth to buy
    3 people found this helpful
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  • C. Terzis
    3.0 out of 5 stars Could have been far far better.....
    Reviewed in the United States on November 27, 2016
    If you expect to get the recipes Conticini uses in reality, you are not. These are recipes for this book only, not what he uses in his workshop. Most of the products they sell at the shop are missing, which is a huge let down, but one that was to be expected. Usually grand names publish books that include recipes not served in their shops, or altered, just for consumption by the general public. A big fail from a first attempt using the name of the famous pastry shop. Be that as it may one should still demand that they work, considering one is paying premium price for this book. Being a professional pastry chef, I don't really need full instructions to make a product and I don't need to make a product to know if the recipe works. And I have to say right from the start that not only some of the recipes DON'T work, some recipes have inadequate instructions and there are products that are missing components even! Case in point the Chocolate gateau. There are recipes for only two components, the sponge and the ganache. Yet when one looks at the photo, one can clearly see a chocolate mousse and a couple more components, none of which have a recipe present and are not even mentioned in the instructions! So if you went along with the recipe as it is, you'd end up with a ganache topped sponge..... A recipe that definitely won't work is e.g. the croissant, which has about the same amount of butter as flour!. Attempt it only if you want a greasy pool around deflated croissant like dough in the pan....
    Other recipes do work of course and there are interesting products to make. The book has lots of photos and it's as much a coffee table book as a pastry book.
    It is separated into sections:
    Viennoiseries
    Teatime treats
    Salon de the
    Biscuits
    The Classics
    Seasonal fruit tarts
    Freestyle cakes
    Confectionery
    Lessons on taste
    For the Brioche mousseline use 3 eggs instead of four. Try the dream madeleines, the Coconut ginger cake, gateaux bretons, Creme caramel, White Chocolate lava cakes, Green tea langue de chat, Coconut snaps, Matcha lady fingers, Religiouse and a few others...
    As a final summary. Don't buy it at 55 bugs, but if you find at 25 get it. There are far better books around for that kind of dough, e.g. Valhrona's "Cooking with chocolate", The CIA books, the "French professional pastry" series, Bo Friberg's "The professional pastry chef" and Michel Roux's books among many others.
    Mr Conticini,had you put half the effort in this book, as you put in your pastries, it would have been a gem. As it is, it's mediocre at best.
    36 people found this helpful
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Top reviews from other countries

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  • rahul kapoor
    5.0 out of 5 stars Five Stars
    Reviewed in India on January 24, 2017
    Verified Purchase
    Must have in your library
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  • tania deschenes
    5.0 out of 5 stars Five Stars
    Reviewed in Canada on January 14, 2016
    Verified Purchase
    merci
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  • Anna
    5.0 out of 5 stars Bellissimo
    Reviewed in Italy on January 18, 2016
    Verified Purchase
    Il libro è bellissimo, ricette non banali e molto interessanti. Non particolarmente complicato, le ricette non sono elaborate, richiedono comunque un po' di dimestichezza perché alcuni passaggi sono giustamente dati per conosciuti.
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  • Gemma
    5.0 out of 5 stars Great book
    Reviewed in the United Kingdom on March 2, 2019
    Verified Purchase
    Great cookery book
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  • Amrine Koodaruth
    4.0 out of 5 stars Bought it as a gift
    Reviewed in Canada on December 14, 2023
    Verified Purchase
    The media could not be loaded.
    Love all the illustrations. Recipes are explained in simple terms. Thought the book would be in french though
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    Amrine Koodaruth
    4.0 out of 5 stars
    Bought it as a gift

    Reviewed in Canada on December 14, 2023
    Love all the illustrations. Recipes are explained in simple terms. Thought the book would be in french though
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