FOU DE Patisserie #77

Fou de Pâtisserie is one of France's leading pastry magazines. First published in 2013, each issue features some of the country's most celebrated pastry chefs and showcases the latest creations and techniques in contemporary pâtisserie.

This issue explores the theme "Un été 100% fruité!" (A 100% Fruity Summer), placing seasonal summer fruits at the heart of contemporary pâtisserie.

Highlights include "FRUITISSIME", a feature dedicated to peaches, alongside a wide variety of tarts, cakes, and desserts that showcase the freshness and vibrant character of summer fruits.

The issue also turns its attention to ice cream and sorbet with "Glaces & Sorbets New Generation", exploring new equipment and techniques as well as contemporary approaches to frozen desserts in modern pâtisserie.

Other features include cookies and financiers by Jean-Julien Freydt, a strawberry Victoria sponge cake by Céline Lecoeur, and teatime creations by Johanna Le Pape.

The magazine also explores the renewed popularity of the charlotte, Mediterranean-inspired bakery, a babka made with calisson, and different approaches to incorporating fruit into pastry.

Centered around fruit and frozen desserts, this issue offers a fresh and vibrant look at summer pâtisserie while highlighting some of the latest trends shaping the French pastry scene.