Wellington-born Maxine Scheckter has spent the last thirteen years mastering her craft in some of the world’s top kitchens including Heston Blumenthal’s three Michelin starred restaurant, The Fat Duck.
At age 22, she founded Sugar Flour Pastry School in which she discovered incredible joy in teaching passionate bakers the tricks of the trade and helping them understand how recipes work. Now she shares her skills in Pâtisserie Made Simple: The Art of Petits Gâteaux.
This book is all about making pâtisserie approachable, using easy-to-follow step-by-step instructions. Pâtisserie Made Simple: The Art of Petits Gâteaux is unique as it combines intricate techniques without specialist equipment and unlike other patisserie books where you need a different mould or tin for every recipe, the gâteaux can all be made in one basic brownie tin.
Split Into Seasons
The recipes are decadent and bursting with flavour and this exquisitely photographed book is perfect for the baker who wants to try their hand at mastering the art of ‘little cakes’. You will learn how to create the airiest mousse, melt-in-your-mouth cheesecakes, fantastically tart compotes and impressive gels.
The book is split into seasons, so you get the most out of produce at its best. Gâteaux in the Spring and Summer sections are lighter and mainly fruit based, whereas Autum and Winter desserts are filled with comforting, warmer flavours.
Maxine loves to take traditional dessert flavours and infuse them with a contemporary twist, and Pâtisserie Made Simple: The Art of Petits Gâteaux showcases her innovative flair. She reimagines the black forest with a dark chocolate mousse, kirsh compote, light chocolate cake and dark cocoa glaze. Or there’s the PB&J, with a peanut mousse, raspberry jam, peanut financier, caramelised white chocolate glaze and raspberry chocolate decoration.
Modern Patisserie
At age 16 Maxine started her career working in the pastry kitchen at Logan Brown. After qualifying in cookery and pâtisserie, at age 19 she moved to Paris where she interned at modern French pâtisserie Gâteaux Thoumieux, under the umbrella of the Michelin two-starred chef Jean-François Piége. After Paris, she spent two years in England, working in the pastry section in some of London’s best restaurants, including The Fat Duck. Returning home to Wellington at 22, she opened Sugar Flour Pâtisserie, which transitioned into Sugar Flour Pastry School. Now she teaches modern pâtisserie in one-off classes to a diverse range of people from students, home cooks, professional chefs, pastry chefs, and anyone interested in refining their cooking skills.
RRP $69.99, Publishing March 2025,
