DIY patisserie: is it worth making your own croissants? — theguardian.com

Cast your mind back to a time when proficient home baking meant an evenly iced coffee and walnut cake, or a tray of perfectly golden scones. No one measured their cake layers with a spirit level and only a masochist would attempt their own croissants, never mind cronuts. That has all changed in the past few years – it’s all about DIY patisserie now. This Christmas, keen home patissiers can seek inspiration in a clutch of new recipe books. These include Patisserie Maison by French baking expert Richard Bertinet, Patisserie Made Simple by Bake Off winner Edd Kimber, and La Pâtisserie des Rêves from the glamorous Parisian cake shop. There is even a book called My Paleo Patisserie for those who want to make pastries without the wheat or sugar (somewhere in a small French town, a baker is vigorously shaking his head).

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