NASA Engineer and passionate about patisserie, she is known for her studies on the macaron and the pâte à choux
Jialin Tian Articles
Chinese-American chef Jialin Tian offers instructions to create up to 27 small choux pastries in his second book dedicated to this dough.
After publishing the books Macaron Magic and Macaron Magic 2: Individual Desserts and Showpieces, Chino-American Jialin Tian stars the launching of a new book. Again, she opts for a monograph, although macarons are now replaced by pâte à choux. Published by Jayca, an American publishing house, Choux Temptations is an in-depth research into this essential component in pastry.