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Feed your appetite for cooking with Penguin’s expert authors

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Genoise sponge

by Richard Bertinet from Patisserie Maison

Bûche de Noël

by Richard Bertinet from Patisserie Maison

Flan Patissier

by Richard Bertinet from Patisserie Maison

Crème au Beurre

by Richard Bertinet from Patisserie Maison

Crème Chantilly

by Richard Bertinet from Patisserie Maison

Blood Orange Tart

by Richard Bertinet from Patisserie Maison