French pastry perfection - “Dessert Addict” by Valentin Néraudeau (2019)

Dear readers, in a captivating episode of the acclaimed TV series “Emily in Paris”, a memorable conversation unfolds between Chef Gabriel and his restaurant investor, the distinguished owner of Maison Lavaux, a prestigious perfume house, and visionary French entrepreneur Mr. Antoine Lambert. The topic? Introducing a pastry chef to elevate Gabriel's restaurant and vie for a coveted Michelin star. Antoine plainly remarks that "pastry chefs are expensive", cautioning that Gabriel’s ambitious plan might strain the restaurant’s financial returns. That brief exchange has lingered in my thoughts ever since I watched the episode. True or not, what cannot be disputed is France’s unparalleled reputation for exquisite, elegant, and mouthwatering pastries — and the gifted pastry chefs who craft them.

Among this elite cadre, there’s one name that shines brightly: Chef Valentin Néraudeau — a strikingly talented and good-looking French chef who competed on “Top Chef France” in 2013. Though he did not claim the title, Valentin swiftly charted a remarkable path to culinary acclaim. Today, he is celebrated for his artistry and flair, helming acclaimed restaurants in Toulouse and Paris. With a discerning palate and an artistic vision that transforms desserts into “edible masterpieces”, Valentin has graced numerous television programs and cultivated a devoted following on his former YouTube channel, where he shared his gastronomic creations.

In 2019, Valentin unveiled his inaugural book, “Dessert Addict”, an immaculate collection dedicated to his signature pastries and innovative recipes. I have been enchanted by this book ever since I first discovered it; though I once found a Taiwanese edition — meticulously translated into complex Chinese — I yearned for the authenticity of the original French edition, regardless of my linguistic limitations. During my visit to Paris last year, I sought it out at several Fnac stores, only to come away empty-handed. Yet fortune smiled upon me just a month ago, when I secured a pre-owned copy online, and now it rests proudly in my hands. Today, we are going to have a glimpse inside this exquisite book and savor some of the exceptional pastries created by this handsome culinary artist.

Published by Larousse, with photography by the gifted Massimo Pessina, “Dessert Addict” is a celebration of French dessert craftsmanship. The book elegantly chronicles the art of cake making, showcasing creations crafted from the freshest seasonal ingredients — from vibrant strawberry and succulent mango fruit cakes in spring, to the comforting allure of citrus tart and dark chocolate brownies in autumn and winter. Structured across the four seasons, each chapter unfolds a culinary journey, inviting readers to experience Chef Valentin’s unique style — where creativity and precision intertwine.

Visually arresting and meticulously detailed, the book reveals Chef Valentin’s exacting methods, preferred tools, and discerning eye — all converging to elevate ordinary pastries into alluring, sophisticated works of art that exemplify quintessential French elegance. Beyond the recipes, intimate behind-the-scenes photographs reveal Chef Valentin’s passionate pursuit: sourcing impeccable ingredients at the marketplace, and meticulously crafting each cake in his atelier. This glimpse into his world underscores his dedication and love for his craft, reminding us that we too can create a ‘petit plaisir’ in our daily lives by indulging in a thoughtfully prepared sweet — an homage to passion, creativity, and the pursuit of excellence.

If Antoine’s assertion in “Emily in Paris” is true, then commissioning a handsome French pastry chef to craft an elegant, delectable, and authentically French dessert might just be worth every Euro, even if only for a once-in-a-lifetime indulgence.