Hone your pastry skills with instruction from a master of patisserie who brings her amazing and award-winning recipes right into your kitchen.

The perfect pâte á choux, tart dough or meringue is combined with a unique modern twist that make these desserts unlike anything you’ve ever seen before. Cheryl Wakerhauser, award-winning chef and owner of Pix Pâtisserie, is known for crafting bold flavors and textures into stunning cakes, tarts, coupes, entremets and petits fours. Now, with Cheryl’s professional guidance, you can finally nail the challenging techniques that are the foundations of beautiful French pastry. Every dessert is broken down into easy-to-follow sub-recipes that can be done in advance for convenience, and even interchanged with other recipes to create your own signature dessert.

Whether you’re making The Oregon Get Down—sweet tart dough, caramelized pears, hazelnut cream and rosemary ganache—or Miniature Bourbon Éclairs with bourbon pastry cream and cherry jam, each impressive creation will taste just as good as it looks.

Cheryl Wakerhauser is an award-winning chef and owner of Pix Pâtisserie. She trained at the prestigious pâtisserie of Philippe Urraca, who has been president of the Meilleurs Ouvriers de France Pâtissiers since 2003 and was a judge in the documentary Kings of Pastry and the French television series Qui Sera le Prochain Grand Pâtissier. Cheryl has been featured in Food & Wine, Elle Décor, Food Network Magazine, Sunset, Wine & Spirits and the New York Times. She lives in Portland, Oregon.