Today we're talking about the art of making Petit Gateaux.
These beautifully presented desserts traditionally have a rich, creamy filling and are normally less than five bites in size
Maxine Scheckter is a French trained pastry chef who has honed her craft working in Paris, London and here in New Zealand.
She's the owner and director of Sugar Flour Pastry School in Wellington and has just released her debut cookbook Patisseries Made Simple - The Art of Petits Gateaux.
Photo: Maxine Scheckter
