In this visually stunning new book from legendary pastry chef FranAsois Payard, professional pastry chefs and serious home bakers will learn how to prepare pastry and other plated desserts that rival the best in the world. These recipes have been developed and perfected by Payard over twenty years, from his early days as a pastry chef in France to his current position as an American culinary icon. Each recipe is a singular work of art, combining thrilling and often surprising flavors with innovative, modern techniques to create unforgettable masterpieces like Blueberry Pavlova with Warm Blueberry Coulis, Olive Oil Macaron with Olive Oil Sorbet, Dark Chocolate SoufflAc with Pistachio Ice Cream, and Caramelized Pineapple-Pecan Tart with Brown Butter Ice Cream. Throughout the book, Payard includes priceless advice on choosing ingredients and equipment and composing perfectly plated desserts, as well as personal anecdotes from his long career working in many of the worldas finest pastry kitchens. Combining Payardas baking and pastry techniques with the engaging, straightforward writing style of Tish Boyle, this book is a must-have for professional bakers yet accessible enough for serious home baking enthusiasts.Also make FROMAGE BLANC SOUFFLA TART TART SHELL FROMAGE BLANC SOUFFLA TART FILLING BLUEBERRY MARMALADE FROMAGE BLANC SORBET WITH sure that your tart shells are completely baked CUMIN before fillinganbsp;...
|Publisher||:||Houghton Mifflin Harcourt - 2013-10-29|