A French pastry book has been published, packed with knowledge and know-how for efficient pastry work.
『Monchou and Pastry Class』 is a book based on the masterclass of Chef Ji-Hoon Kim, who has produced numerous students through SPC Culinary Academy and Monchou and Masterclass.
From the most basic confectionery dough-making techniques to recipes that incorporate know-how that can only be learned in the field, this book explains everything in detail, making it easy for anyone to understand and put to practical use in actual stores.


This book is designed for both beginners and intermediate cooks, from relatively easy baked goods to increasingly complex combinations of tarts, entremets, and petit gateaux.
Additionally, during the class, I carefully selected questions from students and answered them in a Q&A format, so that anyone who makes confectionery can easily resolve any questions they may have had at least once.
Another major feature is that processes that do not affect each other due to the nature of the materials are grouped into one category, so that they can be worked on together, and so that the properties of the materials can be naturally understood and worked on efficiently.
In addition, we introduced French product names and French pastry terms to help you become more familiar with French pastry.


Although you don't have to follow the order, if you make products according to the table of contents in this book, you will naturally understand the ingredients and build a solid foundation, and you will notice a noticeable improvement in your pastry skills.
In particular, it is possible to lay the groundwork for creating high-end products by adding a modern sensibility to classic products that must be known.
Discover a variety of French pastries and improve your pastry skills through the "Monsieur and Pastry Class."