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PastryClass Student: “I’ve been wanting to make macarons using Pierre Hermé’s recipe for a long time and learn how a pastry chef of his level approaches them. I was able to find Pierre Hermé’s masterclass on PastryClass — a platform featuring masterclasses from leading pastry chefs from around the world. Pierre Hermé is one of the most famous French pastry chefs, whose name has become part of modern global pastry culture, largely thanks to his macarons. Despite the many interesting desserts in h

Massive. 4 kg of pastry. 4300 step-by-step photos. Video tutorials inside. Pastry chefs inside the PastryClass Book:
Frank Haasnoot
Pierre Hermé
Cédric Grolet
Ramon Morató
Christophe Adam
Ksenia Penkina
Thomas Haas
Jordi Roca
Roxy Mankoo
Toni Rodríguez
Johan Martin For the first time, PastryClass is in print. 
Open it anytime and step right into the class. 🧑🏻‍🍳🍎👩🏻‍🍳🥐
Made for professionals and devoted home bakers alike. Get your copy:
📍 PastryClass.com 
📍 ByHaute.com #pastrybook #recipebook

PastryClass Student: “As a home baker, I’ve often felt frustrated when my results weren’t consistent, even when I followed the same recipe. It made me want to understand what was really happening throughout the process. That’s why I find PastryClass so helpful. Learning from experienced pastry chefs who explain the basics and the science behind baking has helped me better understand what I’m doing. And having access to their recipes is definitely a plus! This brioche was inspired by Johan Martin

order today from any country on pastryclass.com, or via link in bio chefs inside the massive PastryClass book: Frank Haasnoot Pierre Hermé Cédric Grolet Ramon Morató Christophe Adam Ksenia Penkina Thomas Haas Jordi Roca Roxy Mankoo Toni Rodrìguez Johan Martin THE INDUSTRY’S LARGEST PASTRY BOOK 4 kg 4300 step-by-step photos 12 iconic pastry chefs eco-friendly hardcover video tutorials For professionals refining their craft, and for devoted home bakers ready to learn from the very best, and for p

PastryClass Student: “PastryClass said "what if a Saint-Honoré and an éclair had a baby" and I said yes. ✨ choux, vanilla cream, mascarpone, caramel & texture 🤍 following Christophe Adam’s online class” shared @sarapastry_ on instagram Christophe Adam Teaches Eclairs, in his first-ever online class on PastryClass.

Toni Rodrigues teaches modern vegan pastry, only on PastryClass He invented vegan macarons and discovered potato protein: ✅ Toni was the first pastry chef to discover potato protein, back in 2009, now a benchmark across the entire vegan pastry industry. ✅ It took toni 800 experiments and 2 years to create the first-ever vegan macaron, finished in 2010. This process was later adopted by his own idols, Pierre Hermé at Ladurée, and other chefs, for vegan macarons and sponges worldwide. Learn from t

PastryClass: the world’s best online pastry classes.

Johan Martin Teaches Viennoiserie, today on PastryClass.com

PastryClass student learning hand-in-hand with Cédric Grolet in his first-ever online class on PastryClass. ‘To be honest, I couldn’t believe I was able to create such beautiful lemons myself. The explanations were so clear and detailed 😍’ shared @muff_sweets on instagram Enroll today on PastryClass.com

pastry chefs inside the PastryClass book: Frank Haasnoot Pierre Hermé Cédric Grolet Ramon Morató Christophe Adam Ksenia Penkina Thomas Haas Jordi Roca Roxy Mankoo Johan Martin THE INDUSTRY’S LARGEST PASTRY BOOK 4 kg 4300 step-by-step photos 12 iconic pastry chefs eco-friendly hardcover video tutorials FOR THE FIRST TIME EVER, ONLINE PASTRY CLASSES ARE IN PRINT. Step into the class anytime you want— this book is your lifetime pass to every PastryClass. get your copy today: 👉🏻 PastryClass.com @pa

Learn how to use natural ingredients, elevate your senses, create realistic dessert finishes and re-invent countless dessert textures. In his first-ever online class, Cédric Grolet teaches you his 3 pastry families: Fruits, Nuts and Flowers, like you’ve never experienced before! Stand out with your pastry! Recreate it in your pastry shop or even at home. 🍋 Streaming now, only at pastryclass.com, link in bio.

Learn functionality of sugars, ingredient characteristics and safety, lecture part of Lesson 3. Ramon Morató returns with his second PastryClass that will turn your chocolate to success and a usual bonbon into a professional one. This class isn't just about bonbons, it's the experience of a lifetime. Discover how to make casted, naked, and enrobed chocolates with liquid, ganache, creamy, and vegan fillings. You'll learn about the molecular approach, bonbon formulations, and various safety and st