PATISSERIE MADE SIMPLE:FROM MACARONS TO: From macaron to millefeuille and more Hardcover – 7 Oct. 2015

At first look this book seems to be perfect, every French recipe I could ever wish for with wonderful photography. However, like the last reviewer I am getting worn out by the mistakes in the recipes. First disaster was a simple recipe for Financiers which does not list any sugar in its ingredients. I was very puzzled by this but ended up following the recipe and had to throw the whole batch in the bin as they were inedible! Next was a recipe for Kougelhopt which had the wrong proportion of flour to eggs/butter. The dough is supposed to come off the sides of the bowl after kneading but it was so wet that this just was impossible. Looking it up on the web, I discovered most recipes either had half the eggs or nearly double the flour. Clearly I should have known better before attempting the Brioche recipe... this was "ok" but the flavour lacking in butter and sugar to my taste. I am so disappointed that there has been little recipe testing or proof reading for this book. With the right corrections it would be a wonderful book.