"Why do I have to do it this way?", "Why am I using these ingredients?", "Why don't I get the results I want?", "Why do I keep failing?"

When baking, there will definitely come a time when you get stuck.
If you just let things go because you have no one to ask and it's difficult to find the answer on your own, you will eventually reach your limit.
The author explains that everything must be based on a solid foundation.
This is because anyone can create a product with their own unique personality by understanding the components and roles of each material and the principles of the process based on materials science and process engineering.

This book contains the author's experience and know-how accumulated over 12 years of running a patisserie and baking studio.
Following the basics, the advanced level covers more complex confectionery theories and products, such as feuilletage and choux.

The products in this book may seem very classic and untrendy at first glance, but they are based on the basics that anyone studying confectionery must know.
Just by breaking down the process of completing a product and explaining it in as much detail as possible through text and photos, you can achieve the same effect as taking an offline class.
It also introduces the basics of confectionery, such as making gelatin mass, whipping cream, roasting nuts, and tempering chocolate, and lists the manufacturers and product names of the ingredients and tools used, so that they can be purchased easily.

You can't grow by simply following recipes.
After fully understanding the materials and process, you need to ask yourself questions and find solutions repeatedly.
Only then can I gain new insight and it becomes mine.
I hope this book will help you study the entire confectionery process, from beginner to advanced, step by step, think deeply about your products, and find your own path.

This is a must-read for those who have solidified their foundation in pastry making in the Loisir Master Class (Beginner's Edition) and wish to further develop their skills.
It systematically covers the principles of material science and process science centered on feuilletage and choux, and is structured to enable an understanding of the manufacturing process of various application products based on this.
In particular, it contains 23 high-quality works that have been completed with the know-how of Loisir's own class, and will serve as a practical guide for readers who wish to further refine their professional pastry skills.