FRANCOIS PAYARD is a third-generation pastry chef who has worked at some of the world's most prestigious restaurants, including Le Bernardin and Daniel in New York City. He currently owns pastry shops in New York and Las Vegas, while licensed Payard pastry shops operate all over the world, including in Japan, Korea, and Brazil. TISH BOYLE is coeditor of Dessert Professional magazine and an experienced food writer, cookbook author, pastry chef, and recipe developer. Her previous books include Chocolate Passion, Diner Desserts, The Good Cookie, and The Cake Book.