Published March 2026
Patisserie Made Simple is the first cookbook from world-renowned pastry chef, Maxine Scheckter. Containing 100 straightforward recipes, Maxine demystifies the techniques that transform a delicious cake into a stunning patisserie -all within a humble baking tray.
Maxine demonstrates that the airiest mousses, melt-in-your-mouth cheesecakes, fantastically tart compotes, perfectly tempered chocolate and impressively vibrant gels are all achievable for the home cook, enabling them to take their baking to the next level.
Arranged seasonally, the simple-to-follow recipes are broken down into clear steps, accompanied by stunning photography. Festive events are marked with a sophisticated take on a birthday cake complete with the obligatory sprinkles; an Easter egg nest; and petits gâteaux inspired by the flavours and spices of a hot cross bun. Christmas celebratory patisserie includes a Speculoos bûche de Noël; and traditional German cookie flavours in the exquisite Pfeffernüsse Christmas tree cakes.
Maxine Scheckter has spent the last twelve years mastering her craft in some of the world’s top kitchens including The Fat Duck and sketch London. She founded Sugar Flour Pastry School in Wellington, New Zealand in 2019 and finds incredible joy in teaching passionate bakers the tricks of the trade.
Maxine said:
“I’m writing this book for a 16-year-old me. When I started out, I knew I wanted to temper chocolate, make shiny mirror glazes, and master other more advanced pastry techniques, but I couldn’t find a book that explained these in a way that I understood. There are plenty of beginner baking books, and plenty that are intimidatingly advanced, but I couldn’t find anything that bridged that gap. I wanted to be the person to write it. So here it is!”
Other patisserie and petits gâteaux recipes include
- PB&J: inspired by the classic peanut butter and jelly combination, the sharp raspberry compote contrasts perfectly with the smooth, rich peanut butter mousse. Finished with a mirror glaze and a tempered chocolate decoration, this is a great petit gâteau to practise pâtisserie skills.
- S’mores: blurring the line between a petit gâteau and a candy bar, these combine chewy cookie with soft marshmallow and dense ganache.
- Bergamot and Earl Grey: an elegant patisserie in which bergamot takes centre stage and the Earl Grey is more of an accent.
- Opera : a modern take on the traditional French pastry, lightened with a coffee milk chocolate whipped ganache.
- Peppermint slice: inspired by the classic After Eight mint chocolates, these are the perfect way to end a meal.
Pâtisserie Made Simple: The Art of Petits Gâteaux is published in hardback by Kitchen Press in March 2026, with photography by Amber-Jayne Bain and will be available nationwide, priced at £35.
Kitchen Press titles are distributed by BookSource. The book is available now for pre-order – HERE.
Media Information: For press information, recipes, information, images or advance copies, contact Martha Bryce. martha@soundbitepr.co.uk / 07905761525