Gaston Lenotre, the legendary master French patissier, was revered for having made desserts lighter and more delicious; his techniques continue to influence pastry chefs in France and around the world. This new edition of the now cult cookbook-first published in English in 1977 as Lenotre’s Desserts and Pastries-has been updated in collaboration with the chefs at Lenotre Paris and two of the founder’s children. Two hundred essential recipes include croissants, eclairs, crepes, mille-feuilles, baba au rhum, molten chocolate cake, lemon meringue pie, and mango tartlet. The chefs at Lenotre Paris-who run a world-class cooking school-have adapted the recipes for amateur bakers and experienced professionals alike who seek inspiration from the rich tradition of Lenotre’s French patisserie.