Prisma by Frank Haasnoot

Prisma is Frank Haasnoot’s first book and one of the clearest expressions of the visual language that made his pastry internationally recognisable. Instead of organising the book by conventional pastry categories, Haasnoot builds it around six colours: white, yellow, red, green, violet and black, using each as the starting point for flavour, form and presentation.

Across 50 creations, influential pieces from his career appear alongside new and updated work. The selection moves through contemporary entremets, petits gâteaux, tartlets, chocolate applications and other modern pastry formats, demonstrating how recurring design principles can create a coherent style even when techniques and ingredients change.

The colour concept is more than a decorative device. It provides a way to study how visual identity influences the development of a dessert: how flavour associations, ingredient choices, geometry, finish and presentation can begin from one creative constraint and evolve into a complete pastry.

For professionals, that makes Prisma especially valuable as a source of creative direction. The recipes and techniques can be reproduced, but the broader lesson is how Haasnoot develops a recognisable point of view — balancing clean execution and precise construction with elements that remain expressive, playful and handmade.

For pastry chefs, instructors and advanced students interested in contemporary pastry design as much as individual recipes, Prisma offers both a substantial collection of work and a study of how a personal pastry style is built.