French born and trained, Gregory Doyen has parlayed a successful career at establishments such as Le Grand Vefour in Paris and the Mandarin Oriental in Taipei into a successful consulting career, creating jewel-like custom desserts for clients such as Louis Vuitton, Cartier, Hermès, Christian Dior, Chanel, and Christian Louboutin.

In this crisply elegant volume, he shares ideas and techniques for 45 intricate and beautiful pastry creations. They range from gorgeous faux fruits and whimsical petits fours to elaborate, show-stopping centerpiece cakes for events year-round. The precision recipes are supplemented by cut-away diagrams which show how the pastries are assembled, as well as how the imaginative flavorings are layered within the polished exteriors.

Measurements are in metric and by weight.

Hardcover. Color photographs throughout.