Patisserie at Home

Zusatztext "Patisserie at Home by Melanie Dupuis is mercifully free of chat: It's pure technique for classic desserts with clear instructions." Informationen zum Autor Mélanie Dupuis is an instructor at the Atelier Des Sens cooking school, working alongside Jean-Baptiste Thiveaud, where every day she meets amateurs wishing to be initiated into the art of pâtisserie. She draws on a solid background as a pastry chef, having started in Paris's Grand Hôtel, then moving to the restaurant of Hélène darroze, where she worked alongside benoît castel. She has also worked at the Costes Groupe, as well as on menus for other great caterers such as Nomad, Lubré traiteur, and hédiard. she now devotes herself to teaching her technical and culinary knowledge. Klappentext PâTISSERIE at home understand, learn & master one hundred pure pâtisserie recipes forty basic recipes to assemble into gâteaux, desserts, pastries, and more. pastry cream chiboust cream diplomat cream puff pastry almond sponge genoese sponge nougatine opera cakes black forest cake paris-brest lemon meringue pie rum baba mille-feuilles mocha cake fraisier cake vanilla tart St Honoré cake . . .for everyone who dreams of becoming a pastry chef. Zusammenfassung The ultimate French pastry and dessert cookbook! featuring 100 sumptuous! easy-to-master recipes! stunning full-color illustrations! and a breathtaking design that helps home cooks create the perfect dessert. In this essential baking bible! patissiere Melanie Dupuis and molecular gastronomist Anne Cazor demystify the art of French baking for home cooks! giving them the tools! instructions! and recipes to create the most delicious and elaborate desserts. Patisserie at Home begins with the fundamental base recipes for pastry dough (broken! puff! brioche! and more) and fillings (creams! custards! ganache! butters! mousses)! techniques for mastering chocolate! and the art of transforming sugar. Then come the recipesdozens of the most famous French pastries and desserts! from meringues to Madeleines! croissants to Chantilly cream! brioche to biscuits! as well as cakes! cookies! creams! and tarts. The authors provide a technical breakdown and unique graphic for each recipe! explaining the science of the composition and the technique! along with step-by-step photos and a large full-page image of the final dish. Indulge you sweet tooth! impress guests! and wow your familywith Patisserie at Home ! anyone can enjoy an irresistible taste of France! ...

Auteur

Mélanie Dupuis is an instructor at the Atelier Des Sens cooking school, working alongside Jean-Baptiste Thiveaud, where every day she meets amateurs wishing to be initiated into the art of pâtisserie. She draws on a solid background as a pastry chef, having started in Paris’s Grand Hôtel, then moving to the restaurant of Hélène darroze, where she worked alongside benoît castel. She has also worked at the Costes Groupe, as well as on menus for other great caterers such as Nomad, Lubré traiteur, and hédiard. she now devotes herself to teaching her technical and culinary knowledge.

Texte du rabat

PâTISSERIE at home

understand, learn & master one hundred pure pâtisserie recipes forty basic recipes to assemble into gâteaux, desserts, pastries, and more.

pastry cream — chiboust cream — diplomat cream — puff pastry — almond sponge — genoese sponge  — nougatine — opera cakes — black forest cake — paris-brest — lemon meringue pie — rum baba — mille-feuilles — mocha cake — fraisier cake — vanilla tart — St Honoré cake . . .for everyone who dreams of becoming a pastry chef.

Résumé

The ultimate French pastry and dessert cookbook, featuring 100 sumptuous, easy-to-master recipes, stunning full-color illustrations, and a breathtaking design that helps home cooks create the perfect dessert.

In this essential baking bible, patissiere Melanie Dupuis and molecular gastronomist Anne Cazor demystify the art of French baking for home cooks, giving them the tools, instructions, and recipes to create the most delicious and elaborate desserts.

Patisserie at Home begins with the fundamental base recipes for pastry dough (broken, puff, brioche, and more) and fillings (creams, custards, ganache, butters, mousses), techniques for mastering chocolate, and the art of transforming sugar. Then come the recipes—dozens of the most famous French pastries and desserts, from meringues to Madeleines, croissants to Chantilly cream, brioche to biscuits, as well as cakes, cookies, creams, and tarts. The authors provide a technical breakdown and unique graphic for each recipe, explaining the science of the composition and the technique, along with step-by-step photos and a large full-page image of the final dish.

Indulge you sweet tooth, impress guests, and wow your family—with Patisserie at Home, anyone can enjoy an irresistible taste of France!