FOU DE Patisserie #78

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 welcomes the beginning of autumn with around 50 pastry creations featuring seasonal ingredients such as chocolate, nuts, and figs.

The step-by-step Masterclass features Claire Damon of Des Gâteaux Et Du Pain. She presents a contemporary reinterpretation of Napolitain, a popular packaged cake that has long been a familiar treat in France.

The special feature "100% Trompe-l'œil" focuses on pastry creations designed to closely resemble real fruits, ingredients, and other objects.

Popularized in contemporary pâtisserie by chefs such as Cédric Grolet, trompe-l'œil has become one of the defining forms of modern pastry design. Alongside the creations themselves, the magazine also explores the tools and techniques required to produce these highly realistic desserts.

The issue also includes a feature on Pierre Marcolini's chocolate for pastry professionals, as well as a special section dedicated to pastry education and professional training.

From seasonal autumn creations to current techniques and emerging trends, this issue offers an insightful look at the latest developments in French pâtisserie.