Table of Contents

BASES
My Go-To Vanilla Sable Tart Shell
My Go-To Chocolate Cake
Extra Syrups for Soaking the Cake
My Go-To Almond Cake
My Go-To Ladyfingers
My Go-To Banana Bread
My Go-To Vanilla Pound Cake
My Go-To Cookie Base
My Go-To Chocolate Brownies
My Go-To Sable Breton
My Go-To Caramelised Puffed Rice
My Go-To Baked Vanilla Meringue (for a Pavlova)
My Go-To Pate a Choux

FILLINGS
My Go-To Pastry Cream
My Go-To Lemon Curd
My Go-To Dark Chocolate Ganache
My Go-To Apple Compote
My Go-To Stone Fruit Jam
My Go-To Fruit Gelee
My Go-To Mascarpone Whipped Ganache
My Go-To Vanilla Mousse
My Go-To Dark Chocolate Mousse
My Go-To Soft Caramel

FINISHINGS
My Go-To Buttercream
My Go-To Nappage Glaze
My Go-To Dark Chocolate Glaze
My Go-To White Chocolate Glaze
My Go-To Caramelised Bananas
My Go-To Roasted Fruits
My Go-To Fresh Fruits
My Go-To Vanilla Chantilly Cream
My Go-To Italian Meringue (for Piping and Finishing)
My Go-To Streusel Crumble
My Go-To Vanilla Ice Cream

ASSEMBLY & TECHNIQUES
How to Foncage a Tart Shell
How to Build a Tart
How to Assemble a Layer Cake
How to Assemble a Mousse Cake
How to Glaze a Cake
My Tips for Decorations
Using a Piping Bag

About the Author

Dominique Ansel, a James Beard Award-winning Pastry Chef, is the chef and owner of eponymous bakeries in New York, London and Los Angeles. Ansel has been responsible for creating some of the most celebrated pastries in the world, including: the Cronut (R) (named one of TIME Magazine's '25 Best inventions of 2013'), The Cookie Shot, Frozen S'more, Blossoming Hot Chocolate, and many more. He was named the World's Best Pastry Chef in 2017 by the World's Best Restaurants awards. Food & Wine has called him a 'Culinary Van Gogh' while the New York Post coined him the 'Willy Wonka of New York'. He was also named one of Business Insider's 'Most Innovative People Under 40' and was bestowed the prestigious l'Ordre du Merite Agricole, France's second highest honour.