During this visually wonderful new ebook from mythical pastry chef François Payard, expert pastry cooks and critical domestic bakers will the right way to arrange pastry and different plated truffles that rival the easiest on the earth. those recipes were built and perfected through Payard over 20 years, from his early days as a pastry chef in France to his present place as an American culinary icon. each one recipe is a novel murals, combining exciting and infrequently extraordinary flavors with leading edge, sleek concepts to create unforgettable masterpieces like Blueberry Pavlova with hot Blueberry Coulis, Olive Oil Macaron with Olive Oil Sorbet, darkish Chocolate Soufflé with Pistachio Ice Cream, and Caramelized Pineapple-Pecan Tart with Brown Butter Ice Cream. in the course of the e-book, Payard comprises worthwhile suggestion on settling on elements and gear and composing completely plated cakes, in addition to own anecdotes from his lengthy profession operating in lots of of the world’s most interesting pastry kitchens. Combining Payard’s baking and pastry concepts with the enticing, effortless writing type of Tish Boyle, this booklet is a must have for pro bakers but obtainable adequate for severe domestic baking fans.
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Additional info for Payard Desserts
I exploit complete chestnuts and chestnut paste in my Chestnut Ice Cream Napoleon with Whipped Cream and Chocolate-Ginger Sauce. the one model i exploit is Sabaton from France, simply because it’s the simplest. you could order Sabaton chestnut paste and full chestnuts on-line from a few resources (including www. gourmetfoodstore. com; see Sources). CHOCOLATE. even though i take advantage of a number of manufacturers of chocolate in my store, my most well liked model is Valrhona, since it is just the easiest. concentrate on the cacao chances pointed out in each one recipe, as utilizing the incorrect percent can occasionally reason difficulties. CHOCOLATE CIGARETTES. i exploit those as a garnish for a number of truffles during this e-book. even though you can also make your personal, you could simply purchase them from a few assets (including www. pastrychef. com; see Sources), that is a good time saver and should let you spend extra time making the particular dessert. COCOA POWDER. I regularly use Valrhona cocoa powder, that is the simplest. it's a Dutch approach (alkalized) cocoa powder and has a depressing brown colour and deep taste. Cacao Barry and Guittard additionally make first-class cocoa powders. COCOA BUTTER. to offer a dessert a velvet end (also referred to as flocage), soften jointly equivalent elements cocoa butter and darkish chocolate and spray the combination via a chocolate or paint sprayer. regularly purchase unflavored cocoa butter. COCONUT. I continually use unsweetened desiccated coconut in my truffles. it truly is to be had at many supermarkets and bulk or ordinary nutrition shops. CREAM. for many of my recipes, i exploit pasteurized cream with 38 percentage butterfat. The exception is for ganache, the place i take advantage of cream with 33 percentage butterfat end result of the excessive cocoa butter content material of couverture. try out to not use ultrapasteurized cream—it lacks the flavour of pasteurized cream. CRÈME FRAÎCHE. this can be made by means of including a bacterial tradition to cream that has approximately 28 percentage butterfat. i like its tangy taste, which contrasts properly with candy components, and that i use it usually in my truffles. FEUILLES DE BRICK. This ultrathin, flaky dough is identical to phyllo, yet it’s lighter and a bit extra gentle. i admire to take advantage of it so as to add texture to a dessert. while utilizing it, you need to paintings fast, because it has a tendency to take in liquid and will melt and crumble. Get your pastry into the oven once attainable after assembling it. FEUILLETINE. those are small, crispy flakes of baked crêpe which are perfect for including crunch and texture to a dessert. i admire so as to add them to chocolate in addition to a few praline paste and use the aggregate as a crunchy layer in cakes. FLEUR DE SEL. This salt, this means that “flower of the sea,” is excellent as a completing salt, for sprinkling up to speed sooner than serving. It enhances the flavour of candy issues, in particular caramel, and it additionally provides a pleasant texture. FLOUR. so much of my recipes demand all-purpose flour, and for that you can consistently use unbleached flour. One or of my recipes demand pastry flour, that is to be had on-line (www. kingarthurflour. com; see Sources). FONDANT. Poured fondant (not to be pressured with rolled fondant) is an factor within the nougatine layers in my purple Currant Napoleon with Orange Zest Nougatine.