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

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 recipes.

-- Emojoie

Author Profile

Emojoie:

Culinary expert living in Paris. Presides over the online cooking class "Atelier Emojoie". Disseminates recipes for dishes and sweets that can be made at home based on French and Italian. Cooking videos published on the popular channel "Emojoie" with 2.45 million YouTube subscribers (as of April 2026) captivate fans around the world. Author of many books such as "Sweet recipes that anyone can make without failing taught by a chef living in Paris" (KADOKAWA) and "Everyday home French with one frying pan" (PIE International).

[Features of this book]

Zero difficult processes

Easy-to-understand explanations

Completed in the shortest route

Can be made with familiar ingredients

Patisserie-level deliciousness

Covers classic sweets

"I thought from scratch about how to make sweets easier and more delicious. -Sweet recipes by a culinary expert living in Paris-"

https://pie.co.jp/book/i/6096/

Chapter 1: Sponge cake, chiffon cake, roll cake

<Sponge cake>

Magical sponge cake / 1-spoon shortcake / Chocolate ganache cake / Tiramisu cake

<Chiffon cake>

Fluffy vanilla chiffon cake / Chocolate chiffon cake / Royal milk tea chiffon cake

<Roll cake>

Golden roll cake / Raw white chocolate roll cake / Double matcha roll cake

Chapter 2: Pound cake

French-style fresh cream pound / Rich chocolate pound / Juicy cake citron / One-bowl banana bread / Mont Blanc pound cake, etc.

Chapter 3: Cakes and baked sweets

<Cake>

Trembling Taiwanese castella / Gateau chocolat moelleux / Basque cheesecake

<Baked sweets>

French grandma's butter sable / Financier / Glassage madeleine / Biscotti / Crumbly chocolate sable / Soft chocolate chip cookie / Effortless scone / Parisian bakery crepe, etc.

[Impressions of those who actually made the recipes (from the online cooking class)]

- The simplest and easiest to make I've ever made! I was moved by the recipe that bakes deliciously without any troublesome processes. (Female in her 50s)

- It's clearly a different result from the sweets I've made so far, just like a store's cake. (Female in her 30s)

- I couldn't make it well no matter how many times I made it, but since I encountered Emojoie's recipe, I've never failed. (Female in her 50s)

- I was half in doubt whether it would really rise with this making method, but I was surprised that it baked the most beautifully and easily so far. (Male in his 30s)

- Repeat...