Shopping Cart

0 item(s) - $ 0.00 CDN
Your shopping cart is empty!
Perfect Patisserie: Mastering Macarons, Madeleines and More
Perfect Patisserie: Mastering Macarons, Madeleines and More Perfect Patisserie: Mastering Macarons, Madeleines and More Perfect Patisserie: Mastering Macarons, Madeleines and More Perfect Patisserie: Mastering Macarons, Madeleines and More Perfect Patisserie: Mastering Macarons, Madeleines and More

* Book Type:


Publisher: Firefly Books

Author Statement: Dr. Tim Kinnaird
Audience: Trade
Specs: over 200 full color illustrations, glossary, resources, index
Pages: 160
Trim Size: 8 1/2" X 9 1/2" X 1"
Language code 1: eng
Publication Date: 20130912
Copyright Year: 2013
Price: Select Below

Qty:

Perfect Patisserie: Mastering Macarons, Madeleines and More

A guide to making the classic patisserie specialties.

A guide to making the classic patisserie specialties.

Perfect Patisserie is designed to help ambitious home cooks take the next steps in fancy baking. It provides clear instruction on how to make the components of patisseries, shows how to assemble them, and gives over 100 inspired ways to perfect the gorgeous delights found in Parisian shops.

The book has over 100 ways to perfect patisserie, with fully illustrated tips and advice, and a delicious array of traditional and unique recipes organized into the five classic categories:

1. Macarons (sometimes called French macaroons) are the "supermodels" of the cake world and have become wildly popular in recent years. This section covers the anatomy of a macaron, macaron shells, types of meringue (French, Italian, Swiss), storing and serving, plus recipes that include Crème Brûlée Macaron, Jasmine Tea Macaron, and Chocolate Orange Macaron.

2. Choux is the basis of dozens of patisserie creations. This section covers techniques for choux pastry (Pâte Choux) and piping skills, with recipes that include Blackcurrant and Liquorice Religieuse, The Perfect Chocolate Éclair, Apple Crumble and Custard Caramel Éclairs.

3. Tarts includes techniques for sweet shortcrust pastry (Pâte Sucrée) and recipes that include Tarte au Citron; Mango, Milk Chocolate and Salt Caramel Tart; and Strawberry, Pink Peppercorn, and White Chocolate Tart.

4. Gateaux/Entremet are the exquisite assembled pastries that we first think of as patisserie. There are lessons for Génoise Sponge, Mousse, and how to layer and build cakes in frames. Recipes include Green Tea, Lemon and White Chocolate Mousse Delice; Volcano Cake; and Raspberry and Pistachio Mousse Cake.

5. Petits Fours and Other Small Cakes is for such little bites as Madeleines (honey and lavender), Canelé, Tuiles and French Butter Cookies.

Two final sections focus on fillings and icings, and decorating and presentation. The techniques explained include tempering chocolate and working with caramel. There is also information on how to make cake boards, stands and boxes.

Bio:

Tim Kinnaird is a pastry chef and owner of Macarons and More, which in 2012 was awarded a Guild of Fine Food Great Taste Award. Tim launched the company after reaching the finals of BBC's MasterChef 2010. He appears regularly on BBC Good Food shows and his recipes are in two MasterChef cookbooks. He sells macarons online at www.macaronsandmore.com.

Preface:

Introduction

At its simplest, patisserie is about building blocks of texture, flavor and decoration. The components are often easily created, but when assembled into a finished cake they give the illusion of overall complexity. This book provides the ambitious home cook with those tried and tested component recipes, and those of the cakes that highlight them, as well as an understanding of the key techniques behind each component.

The book also includes details of key kitchen equipment and ingredients, and where necessary each chapter covers common patisserie problems and how to avoid them, all of which will give cooks a firm foundation for baking sensational patisserie.

There are some key patisserie cake-making techniques: macaron shells, choux pastry, sweet tart cases, chocolate ganaches, genoise sponge, crème pâtissière and sugarwork decorations. Perfect these skills and your cake world will fall into place; combine and adapt them and an infinite universe of sweet treats will open up.

The principles applied in a professional bakery or pastry kitchen hold true for home baking: precise and immaculate patisserie is the end point of perfected technique, high-quality ingredients and the right recipe. However, it also requires a meticulous approach to all aspects of baking and constructing the cakes.

Planning your patisserie, particularly a new recipe, is key. Spontaneity and inspiration have their place, but carefully thinking through the stages of a recipe and decoration will make a big difference. Working in a clean and ordered kitchen will also reflect in the final cake. Cleaning your work surfaces and tidying and washing up as you go allows you to approach each step of the recipe with a clear head. Pause, take your time and plan what comes next -- it's the most important lesson to learn and it will underpin all the technique and detail that follows.

Alongside practicing and refining technique, the joy and challenge of patisserie is the development of your own intuitive cookery skills. Decisions about texture, temperature, taste and appearance are the indefinable differences between good and exceptional cakes. The recipes and guidance in this book should be used as a launch pad for your own journey. Your ingredients, equipment, kitchen temperature and humidity will vary and necessitate minor changes to the recipes and methods.

There will be small differences in outcome for every cake you bake. Some will be better than others, and occasionally a component of the cake will fail. Sometimes a step will need to be repeated, but often it's worth continuing. With a slight change in how the cake is finished or presented, small problems can be magically hidden with a dusting of confectioners' sugar or a covering of fresh cream; next time the problem can be corrected.

Keep notes and learn to trust your instincts.

TOC:

Table of Contents

Foreword
Introduction
Ingredients
Equipment

Macarons

    Macaron Shells
    Macaron Fillings
    Basic Macaron Shells
    Recipes
    Decorating Macaron Shells
    Perfecting Your Patisserie

Choux Pastry

    Basic Choux Pastry
    Recipes
    Perfecting Your Patisserie

Tarts

    Pâte Sucrée
    Recipes
    Perfecting Your Patisserie

Gâteaux and Entremets

    Building Your Own Gâteaux
    Cutting Cakes
    Genoise Sponge
    Dacquoise
    Joconde
    Dark Chocolate Mousse
    White Chocolate Mousse
    Fruit Mousse
    Recipes

Petits Fours and Other Small Cakes

    Financiers [Friands]
    Basic Financiers
    Recipes
    Sablés

Fillings and Frostings

    Crème Pâtissière
    Recipes
    Crème Chantilly
    Chocolate Ganache
    Recipes
    Buttercream
    Gelling Agents and Thickeners
    Fruit Curds
    Glazes
    Perfecting Your Patisserie

Decorating and Presenting

    Fondant Frosting
    Royal Icing
    Piping Skills
    Chocolate
    Tempering Chocolate
    Sugar
    Fresh Fruit and Flowers
    Lusters, Sprinklies, Gold and Other Magic
    Perfecting Your Patisserie

10 Tips for Perfecting Your Patisserie

Glossary
Resources
Index

×
Sign up!
Never miss a book on your favorite topic again! Sign up for our newsletters in over 10 different subjects and stay in the know.