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Payard Desserts |
With wonderful photos, this book from unbelievable baked good gourmet expert François Payard tells the best way to plan cake and other plated sweets that rival the best on the planet.
These plans have been created and culminated by Payard more than twenty years, from his initial days as a cake cook in France to his present situation as an American culinary symbol. Every formula is a particular show-stopper, joining exciting and frequently astounding flavors with inventive, present day methods to make works of art like Blueberry Pavlova with Warm Blueberry Coulis, Olive Oil Macaron with Olive Oil Sorbet, Dark Chocolate Soufflé with Pistachio Ice Cream, and Caramelized Pineapple-Pecan Tart with Brown Butter Ice Cream.
Payard additionally remembers inestimable guidance for picking fixings and gear and forming impeccably plated sweets, just as close to home accounts from his long vocation working in a significant number of the world's best cake kitchens. An unquestionable requirement have for proficient pastry specialists, it's likewise open enough for genuine home preparing devotees.
About the Author
FRANÇOIS PAYARD is a third-generation pastry chef who has worked at some of the world’s most prestigious restaurants, including Le Bernardin and Daniel in New York City. He currently owns pastry shops in New York and Las Vegas, while licensed Payard pastry shops operate all over the world, including in Japan, Korea, and Brazil.
TISH BOYLE is co-editor of Dessert Professional magazine and an experienced food writer, cookbook author, pastry chef, and recipe developer. Her previous books include Chocolate Passion, Diner Desserts, The Good Cookie, and The Cake Book.
I can't tout a long line of fancy words or a description of an elaborate past as a pastry chef. I can't claim a great knowledge of the history of this chef or even of French pastries. What I can share with you is that I have a mind numbing longing for a delicious and complex pairing of flavors in a dessert and don't even know why. Here in Texas where I live, I've been unable to satisfy that craving. Trying desserts from every conceivable place the desserts available to me have been lacking in art on the palette. I chose this book because it had a great picture. I cherish this book because reading it from cover to cover I have found a huge body of work in flavor pairings and recipes that inspire me and satisfy me. Since acquiring this cook book/instructional I have purchased a chocolate gun for spraying chocolate and that has given me an enormous amount of artful pleasure. I have this book in the Kindle Version and the hard copy because I want it near me always. I read this book while my car is being washed, while I am on break at work, when I am in line at the bank drive through, before I go to sleep at night. From cover to cover it is packed with genius and I have fallen in love with Entremet. Thank you Francois for saving this Texas lady from a life of dull and ordinary desserts and bringing a garden of French flavors to my humble kitchen. While most recipes require several components, you can do prep work in advance of some components so that it isn't necessary to do everything in one day. For example you can mold your chocolate shells in advance and hold them in the refrigerator for a couple of days. You can make your dacquiose in advance, cut it, layer it with pieces of parchment stacked into a small plastic tub with an airtight seal and hold those in the freezer for a couple of days. Same thing with a gelee'. Once your more durable components are prepared and conserved in a waiting pattern, you can get on with your mousse ect....and then build your desserts. On the surface it might appear daunting...but truly is not. Broken down into stages...these desserts are achievable by anyone really. If you can't find something for a recipe just Google it or do an Amazon search for it. I haven't had a problem locating anything I have need thus far! The only thing holding you back from creating one of these recipes is an abscence of sufficient longing for something truly and extraordinarily delicious! --Mona Hair
I am in love with this book. The recipes and flavors have all blown me away and I intend to use a few of the ideas at work. I recommend this to anyone looking for new fresh ideas for plated desserts. --Emaily Daniels
Book was a present for a student patissiere, she was very happy with my choice. It has helped her broaden her recipe repertoire --Duncan C.
Download Ebook Payard Desserts | 32 Mb | Pages 260 | EPUB | 2013
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