Bake Like A French Pastry Chef

Bake Like A French Pastry Chef

Delectable Cakes, Perfect Tarts, Flaky Croissants, and More

Book - 2018
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How do croissants get their flaky layers? What is the difference between pastry cream and Bavarian cream? What is genoise cake? Can millefeuilles really be made in a home kitchen? For anyone who has asked themselves about the secrets of French pastry, Bake Like a French Pastry Chef holds these answers and many more.Created by the Parisian cookie masters Michel et Augustin, this comprehensive guide starts from the batters, doughs, and creams that form the building blocks of French pastry and includes complete recipes for everything from brioche to mousse-filled cakes. Step-by-step instructions, more than 700 photographs and illustrations, and down-to-earth troubleshooting tips will give readers the confidence and know-how to achieve pastry perfection. For beginners and aficionados, francophiles and pastry lovers, this charming and playful manual covers the core techniques and recipes taught in pastry schools worldwide.
Publisher: New York : Countryman Press, a division of W. W. Norton & Company Independent Publishers Since, 2018
Branch Call Number: 641.865 R875b
Characteristics: 213 p. : ill.; 28 cm
Additional Contributors: Paluel-Marmont, Augustin

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missjetlagged
Nov 25, 2019

This is a really lovely and fun book to work with. The pictures and drawings are a delight and everything looks tasty. I would caution anyone venturing into the pastry world for the first time to also find another book with meticulous instructions and photos or have Google handy to see how things look- there's a few times that this one gets so caught up in the joy of it's own prettiness that it misses small but crucially practical details (ie. what kind of of a pan do you use below a tart ring, especially if it's not listed in the equipment list? tips for people who aren't used to measuring things for baking with a scale etc.)

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