Patisserie-level deliciousness with surprisingly easy methods! 'I thought from scratch about how to make sweets easier and more delicious.' released on 5/20

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PIE International will release a new recipe book by Paris-based culinary expert and popular YouTuber Emojoie on May 20, 2026. The book overturns baking common sense, enabling anyone to make patisserie-level sweets easily.

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PIE International will release a new recipe book by Paris-based culinary expert and popular YouTuber Emojoie on May 20, 2026. The book overturns baking common sense, enabling anyone to make patisserie-level sweets easily.

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Source: https://prtimes.jp/main/html/rd/p/000001230.000012505.html | Date: Date unavailable

PIE International Inc. (Toshima-ku) will publish "I thought from scratch about how to make sweets easier and more delicious." on Wednesday, May 20, 2026. From sponge cakes to baked sweets, patisserie-level deliciousness with surprisingly easy methods! Anyone can make it delicious with new methods that defy common sense! Emojoie, a culinary expert living in Paris with 2.45 million YouTube subscribers, teaches sweet recipes that overturn common sense. Introducing recipes that anyone can make without failing and taste like a store, such as a magical sponge cake that always rises, a shortcake finished with a single spoon, a fluffy chiffon cake that doesn't sink at the bottom, a patisserie-level pound cake just by mixing, and simple & easy baked sweets. Includes all-process photos and polite explanations to understand tips and points. I completely rethought the 'common sense' of making sweets. If we could eliminate all the 'complex processes' and 'processes requiring skill' that have been obstacles in making sweets, it would surely become much more fun. With that thought, I rethought how to make sweets. For example, for sponge cake, the difficult process of 'mixing without crushing the bubbles' itself was changed to 'ingredients and procedures that make it hard for bubbles to disappear', creating a recipe that anyone can bake fluffily. For pound cake, the easily separated task of mixing eggs into butter was changed to a 'new making method', making it easier and more delicious. It might be a slightly unusual making method from the common sense of making sweets. But please try making it exactly as in the book first. You will surely be surprised that it finishes authentically and deliciously even though the making method is much easier than before. For those who are starting to make sweets, and for those who have had frustrating experiences with making sweets. I came up with recipes that anyone can make deliciously with surprisingly easy methods. Please try the new sweet re

Patisserie-level deliciousness with surprisingly easy methods! 'I thought from scratch about how to make sweets easier and more delicious.' released on 5/20

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