Delicious Viennoiseries by Christophe Felder and Camille Lesecq, available in English exclusively at Books for Chefs / Review
In October 2024, Christophe Felder and Camille Lesecq launched Les Savoureuses Viennoiseries in French, a benchmark pastry book featuring 70 puff pastry and brioche recipes.
The good news is that we have translated it so that from now on you can also enjoy it in English under the title Delicious Viennoiseries. This English version can be purchased exclusively in our online bookstore, Books For Chefs, as we have acquired the rights.
Discover Delicious Viennoiseries
Stop and Watch
The first recommendation the authors give to really get the most out of this volume is to not rush and take your time.
“Look at the magic happening in the mixer bowl: how, with some flour, butter, yeast, and a little sugar, the dough forms, slowly but surely. Then comes the forming, that creative stage which gives free rein to our imagination… This soft dough, which we knead—though not excessively—is transformed into croissants, babkas, palmiers, oranais, and other names that take us on a journey through different regions of France, countries, and the whole world,” they emphasize in the prologue.
Six sections, 70 recipes
With photographs by Laurent Rouvrais and design by Sarah Vasseghi, Delicious Viennoiseries contains step-by-step instructions for brioches, braids, rolls, and many more recipes (a total of 70), ideal for enjoying on a Sunday morning, after school, or at a celebration.
The book is divided into several sections, starting with basic recipes (nut filling, sugar glaze, vanilla crème pâtissière, apricot syrup, pâte sucrée, etc.). Then, there’s a section dedicated to croissants, with a detailed explanation of how to prepare the dough. In it, we find many different types of croissants (almond, two-tone, cocoa, crips, bistro, etc.), as well as croissant dough creations such as pains au chocolat, New York rolls, pear flowers, and berry lunettes. In the third chapter, dedicated to Danish pastries, there are a total of nine creations, ranging from chips & cream rolls to Danish pastry, raisin and orange schnecks, and pâte à danish.
Felder and Lesecq also dedicate a section to brioche, which also includes the recipe for Pain perdu from l’Hôtel Meurice. The fifth section focuses on puff pastry with creations such as vanilla palmiers, raspberry pasties, and apple quince turnovers. And the final chapter gathers other pastries (doughnuts, champgnaise, streusel panettone, and more).
The authors: Christophe Felder and Camille Lesecq
Christophe Felder, a renowned Alsatian pastry chef from the Hôtel Crillon, now creates pastry collections for Japan and shares his knowledge through courses for both professionals and individuals. Since 2000, he has collaborated with Éditions de La Martinière, with whom he has published bestsellers.
A native of Normandy, Camille Lesecq began his career in Paris at the Hôtel Crillon. In 2004, the Hôtel Le Meurice appointed him Head Pastry Chef at the age of 23, and he quickly won over customers with his original gourmet pastries.
In 2012, the two reunited and decided to open their own business: Les PÂtissiers in Mutzig (Alsace). They have also co-written numerous books, which you can find at Books for Chefs, on topics such as Christmas petits gâteaux and galettes.
