The term “pastry” represents a divine assortment of beautifully crafted baked goods, each a unique expression of flavor and texture. These delectable delights are created from the most humble of ingredients, resulting in a magical culinary transformation. The charm of pastry lies in its exquisite and refined appearance, ranging from flaky croissants and cream-filled éclairs to delicate macarons and fruit-topped tarts.
This book delves into the fundamental types of French pastry dough, each possessing distinctive characteristics and versatile applications, that serve as the basis for an array of irresistible treats. Featuring more than 60 foundational recipes, step-by-step instructions, helpful tips and tricks, and full-color photography throughout, this book will give you the knowledge and confidence to master the essentials of pastry to create pâtisserie-style bakes at home.
Chapter Titles:
Pâte Feuilletée: Puff Pastry Dough
Tarte Tatin, Mille-Feuilles, Palmiers
Pâte Friable: Pie and Tart Crust Dough
Tarte au Citron, Linzer Torte, Frangipane Tart
Pâte Viennoise: Yeasted Laminated and Sweetened Leavened Dough
Croissants, Danish, Brioche
Pâte à Choux: Choux Pastry Dough
Éclairs, Cream Puffs, Gougères
Pâte Battue and Pâte Tournée: Cake Batter and Cookie Dough
Macarons, Madeleines, Gâteau Opéra