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Gateaux

Sweets (Modern French Pastry)

Published by Tra Publishing
Distributed by Simon & Schuster

About The Book

“Veteran bakers will be rewarded.” –Publishers Weekly

“Known for giving French classics a Japanese twist.” –Condé Nast Traveller

Step into the world of Gâteaux, a celebration of Japanese refinement and French pastry. Sweet creations extend beyond the titular gateaux, occasionally adding subtle elements of innovation from Mori Yoshida’s homeland.

Encouraging the enjoyment of pastries at nearly every opportunity, Gâteaux presents recipes for different times of the day, from breakfast pains au chocolat to the indulgent Mont-blanc in the evening. Step-by-step line drawing sequences accompany many recipes to provide clear guidance for assembly.

Originating from a Parisian pastry shop, the European outpost of an award-winning Japanese pastry chef, Gâteaux features timeless favorites like vanilla flan and chocolate éclairs and revisits classics inspired by the land of the rising sun, such as Paris-Brest with black sesame and Japanese fraisier.

About The Author

Morihide Yoshida is a celebrated Japanese pastry chef and a graduate of Nippon Kashi Senmon Gakko. After establishing his first boutique, Pâtisserie Naturelle Nature & Co, in Shizuoka, Japan in 2005, he opened Mori Yoshida in Paris in 2013. Yoshida, who won the TV show “Meilleur Pâtissier: Les Professionnels” in 2018, draws inspiration from the artistic diversity of Paris and the rich ingredients of French cuisine, aiming to create the most delightful pastries.

Product Details

  • Publisher: Tra Publishing (June 4, 2025)
  • Length: 192 pages
  • ISBN13: 9781962098120

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Raves and Reviews

"Pastry chef Yoshida presents a refined recipe collection inspired by French patisserie... While croissants, chocolate eclairs, Mont Blanc, and other French classics make an appearance, many recipes take inspiration from other parts of the world: the black sesame seed Paris–Brest, for instance, pays homage to Yoshida’s native Japan, and “Sicilia,” a pistachio Joconde sponge with Morello cherry compote, is inspired by Italian pastry. Yoshida admits these desserts “require skill and experience” and even seasoned home bakers will encounter unfamiliar techniques and equipment. Thankfully, Yoshida provides helpful, step-by-step illustrations for assembling fig macarons, piping the lemon tart, and laminating inverse puff pastry... Veteran bakers will be rewarded."

Publishers Weekly

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