Introduction

After learning the core recipes in Part 1 of Petit Fours, you will now see how to bring each component together and assemble the finished pastries.

In this masterclass, Gregory Doyen shows you how to fill choux, pipe whipped cream, place decorations, and use small details to create a clean, refined finish. You will learn seven petit four designs created by a French pâtissier, with all the recipes, techniques, tips, and tricks you need to follow each one step by step.

Even if you already make mini pastries, this masterclass will help you improve your assembly, finishing, and presentation.