By Rose Levy Beranbaum
The Pie and Pastry Bible is your magic wand for baking the pies, muffins, and pastries of your dreams—the definitive paintings through the country's best baker.
The Pie and Pastry Bible is your magic wand for baking the pies, truffles, and pastries of your dreams—the definitive paintings by way of the country's most sensible baker.
-More than three hundred recipes, 2 hundred drawings of recommendations and gear, and 70 colour photographs of comprehensive pies, brownies, and pastries
-Easy-to-follow recipes for fruit pies, chiffon pies, custard pies, ice-cream pies, meringue pies, chocolate pies, brownies and tartlets, turnovers, dumplings, biscuits, scones, crostadas, galettes, strudel, fillo, puff pastry, croissants (chocolate, too), Danish, brioche, sticky buns, cream puffs, and profiteroles
-All forms of fillings, glazes, toppings, and sauces, together with pastry cream, frangipane, Chiboust, fruit curds, ice lotions, fondant, fruit preserves, streusel, meringues, ganache, caramel, and sizzling fudge
-A separate bankruptcy that includes foolproof flaky, soft, and unique crusts of each variety that you can think of. listed below are a couple of: Flaky Cream Cheese Pie Crust, Flaky Cheddar Cheese Pie Crust, Miracle Flaky Lard Pie Crust, and Flaky Goose fats Pie Crust; Bittersweet Chocolate, Coconut, Ginger, and candy Nut Cookie Crusts; and Vanilla, Gingersnap, Chocolate, and Graham Cracker Crumb Crusts
-Countless counsel that clear up any challenge, together with the secrets and techniques to creating a juicy fruit pie with a crisp backside crust and a lemon meringue pie that does not weep
-How to make a young and flaky pie crust in less than 3 minutes
-How to make the simplest brownie ever right into a crustless tart with puddles of ganache
-Exciting savory recipes, together with meat loaf wrapped in a flaky Cheddar cheese crust and a roasted poblano quiche
-Extensive adorning options for the start baker alike that enable you to make chocolate curls, pipe rosettes, crystallize plants and leaves, and more
-Detailed details on materials and gear, formerly to be had simply to professionals
-The marriage ceremony cake reconceived as a Seven-Tier Chocolate Peanut Butter Mousse Tart
-Pointers for achievement persist with the recipes, ensuring ideal effects whenever
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Additional info for The Pie and Pastry Bible
BAKING TIME: 20 mins (PLUS approximately 1 MINUTE BROILING) SERVES: eight constituents MEASUREWEIGHT quantity oz GRAMS *To make your individual superfine sugar, easily position granulated sugar in a nutrients processor with the steel blade and approach for a couple of minutes or until eventually tremendous. Graham Cracker Crumb Crust for a 9-inch pie (page 66), pressed into the pan • • Filling four huge eggs, separated yolks (4 egg whites reserved) scant liquid cup 2. five oz. seventy four grams sweetened condensed milk 1¼ liquid cups (one 14-ounce can) 14 oz. four hundred grams finely grated lime zest 1½ teaspoons • three grams freshly squeezed lime juice ¾ liquid cup 6. 6 oz 188 grams mild Italian Meringue Topping sugar, ideally superfine* (6½ cups) ½ cup three. five oz a hundred grams water 2 tablespoons 1 ounce 30 grams four huge egg whites (reserved) ½ liquid cup four. 25 oz. one hundred twenty grams cream of tartar ½ teaspoon • • non-compulsory: powdered sugar approximately 1 tablespoon • • gear A 9-inch pie pan Make the crust (page sixty six) and press it into the pan (see web page 69). Preheat the oven to 35O°F. no less than quarter-hour sooner than baking. Set an oven rack on the center point ahead of preheating. MAKE THE FILLING In a medium blending bowl, calmly whisk the egg yolks with the sweetened condensed milk. progressively beat within the lime juice. (It will reason the aggregate to thicken. ) Beat within the zest. MAKE THE ITALIAN MERINGUE Have prepared a 1-cup heatproof liquid degree through the diversity. In a small heavy saucepan, ideally with nonstick lining, stir jointly the sugar and the water till the sugar is totally moistened. warmth, stirring consistently, till the sugar dissolves and the syrup is effervescent. cease stirring and switch down the warmth to the bottom atmosphere. (If utilizing an electrical diversity, get rid of the pan from the warmth. ) In a blending bowl, utilizing the whisk beater, beat the egg whites until eventually foamy. upload the cream of tartar and beat till stiff peaks shape whilst the beater is raised slowly. raise the warmth below the syrup and boil till a thermometer registers 236°F. (soft ball stage). instantly pour the syrup into the glass degree to forestall the cooking. If utilizing an electrical hand held mixer, beat the syrup into the whites in a gradual movement. to maintain syrup from spinning onto the perimeters of the bowl, don't permit it to fall without delay at the beaters. If utilizing a stand mixer, pour a small quantity of syrup over the whites with the mixer off. instantly beat at excessive pace for five seconds. cease the mixer and upload a bigger volume of syrup. Beat at excessive pace for five seconds. proceed with the remainder syrup. With the final addition, use a rubber scraper to take away the syrup clinging to the degree. proceed beating on excessive pace for approximately 2 mins or till the surface of the bowl is not any longer too scorching to the touch very easily. get rid of a scant 2 cups of the meringue and canopy the remaining with plastic wrap. Set it apart. Fold the scant 2 cups of meringue into the lime mix and pour it into the crust. Bake for quarter-hour (to set the filling extra firmly). get rid of the pie from the oven and unfold the rest meringue on best of the filling, ranging from the skin fringe of the crust and protecting the border approximately midway.