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Emmanuel Hamon — French Pastry ChefInternational experience in 50+ countries
THE COMPLETE PASTRY INGREDIENTS COLLECTION
8 Professional Pastry Ebooks · Nearly 1,400 Pages · Instant Download
8 BOOKS SEPARATELY: $194.50 · COLLECTION: $149 · SAVE $45.50 (23%)
FREE PASTRY HISTORY DECODED — $20 VALUEAdd Pastry History Decoded to your cart with this collection; the $50+ offer applies automatically.
A complete collection created for pastry chefs, chocolatiers, students and professionals who want to go beyond recipes and truly understand their ingredients.
This exclusive 8 pastry ebook bundle brings together the essential foundations of modern pastry — from the basic building blocks of structure to the ingredients responsible for texture, flavour, stability, aroma and transformation.
Inside the collection:
Cacao — The Complete GuideFrom cacao origins and processing to chocolate science, tempering, crystallization, applications and troubleshooting.
Additives in PastryUnderstand emulsifiers, stabilizers, thickeners, gelling agents and other functional ingredients used to control texture, stability, consistency and shelf life.
Flour, Eggs, Water & Salt in PastryFour fundamental ingredients decoded: their composition, functionality, interactions and impact on structure, texture and performance.
Dairy Products in PastryMilk, cream, butter, fermented dairy products and more — understanding their composition and their roles in flavour, texture, emulsification and structure.
Sugar in PastryMore than sweetness: discover how different sugars influence crystallization, freezing point, moisture, preservation, colour, texture and overall formulation.
Spices & Herbs in PastryA technical exploration of aromatic ingredients, extraction, infusion, dosage, pairing and the control of flavour intensity.
Nuts & Fats in PastryUnderstand nuts, nut pastes, oils and fats through their composition, functionality, flavour, texture, oxidation and professional applications.
Fruits in PastryA complete exploration of fruits and their role in pastry: characteristics, flavour profiles, acidity, sweetness, texture, seasonality, preparation, transformation and professional applications. Learn how different fruits behave and how to use them with greater precision in creams, compotes, confits, gels, inserts, mousses, frozen desserts and modern pastry creations.
Together, these eight books form a complete technical ingredient library for pastry — nearly 1,400 pages designed to help you understand what happens, why it happens, and how to control it.
This is not simply a collection of recipes. It is a professional reference library created to develop stronger technical knowledge, solve production problems, improve formulations, understand ingredient interactions and create with greater precision and confidence.
Whether you are a pastry chef, chocolatier, student, teacher, consultant or passionate professional, this collection gives you a deeper understanding of the ingredients you work with every day.
8 PASTRY EBOOKS · ONE COLLECTION · THE SCIENCE BEHIND PASTRY
IMPORTANT INFORMATION
Language: All 8 ebooks in this collection are in English.
Digital format: This is a 100% digital collection. No physical books will be shipped.
Total content: Nearly 1,400 pages across 8 professional pastry ebooks.
Download size: The complete 8-ebook collection requires approximately 300 MB of available storage space.
Before downloading, please make sure you have at least 300 MB of free space available on your device.
For the best experience, we recommend downloading the files using a stable internet connection and saving them directly to your computer, tablet or compatible device.