Delicious Viennoiseries by Christophe Felder & Camille Lesecq explores laminated doughs and brioches with 70 step-by-step recipes. Professional techniques, clear visuals — and all recipes can be made at home.
Delicious Viennoiseries by Christophe Felder and Camille Lesecq is a professional yet accessible book that dives deep into the art and science of laminated doughs and brioches. Featuring 70 recipes organized in a clear, step-by-step structure, it explores everything from fermentation control to lamination, shaping, and baking — all designed to be mastered at home.
Divided into six chapters, the book begins with fundamental bases such as pastry creams, glazes, nut fillings, and pâte sucrée. It then moves to croissants and their variations, where you’ll refine your technique in dough consistency, butter incorporation, and lamination — creating everything from classic croissants to pains au chocolat and New York rolls.
Next comes the Danish pastries chapter, followed by brioche, featuring recipes like the iconic Pain Perdu from Hôtel Meurice. The puff pastry section showcases creations such as palmiers, while the final chapter focuses on fried doughs, including doughnuts, panettones, and other golden, airy pastries.
Every recipe is supported by technical explanations, detailed visuals, and professional insight, making this an essential guide for both pastry chefs and passionate home bakers. Despite its professional rigor, all recipes are adapted for home preparation, allowing you to bring the aroma and quality of a French bakery into your kitchen.
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