Patisserie: Mastering the Fundamentals of French Pastry by Christophe Felder

  • Short pastry (Pâte brisée)

    from Patisserie: Mastering the Fundamentals of French Pastry Patisserie by Christophe Felder

    • Categories: Pies, tarts & pastries; French
    • Ingredients: butter; all-purpose flour
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Chocolate sweet pastry (Pâte sucrée chocolat)

    • Globegal on March 03, 2019

      Very good. Made 6 mini tart shells. Found it easier to roll the dough between plastic wrap. Faster to roll out & release. Was expecting the shell to be hard as from local pastry shop. This is softer. Dough very forgiving — repairing tears as well as flipping one over when moved it to the cooling rack. That one stayed intact.

  • White chocolate Bavarian cups (Verrine chocolat blanc)

    • Astrid5555 on August 22, 2020

      Big hit at last night‘s dinner party. Took quite a while for the custard to thicken to the desired consistency before adding the gelatine, but worked in the end when I cranked up the temperature. Added some halved raspberries (a la fraisier) into my verrines, topped with some raspberry purée and tempered chocolate decoration.

  • Glazed chocolate and coffee layer cake (Opéra)

    • joanhuguet on April 30, 2015

      A lot of work, but astonishingly perfect taste and texture - could easily pass for an Opéra cake from a top French pâtisserie. Make sure to read the actual instructions - the picture captions leave out essential information regarding divided ingredients.

  • Double-chocolate madeleines (Madeleines chocolat)

    • alysekstokes on August 13, 2024

      This recipe has not been indexed correctly. The full ingredients are: - butter - flour - bittersweet chocolate - eggs - sugar - honey - cocoa powder - vanilla extract - baking powder

  • Pineapple croissants (Croissants à l'ananas)

    • Astrid5555 on December 01, 2019

      I cheated and used store-bought croissant dough and unsweetened canned pineapple for a quick treat. Made the “Tartine” pastry cream, which I prefer to any other pastry cream because it uses whole eggs instead of egg yolks only and added the required shredded coconut from this recipe. Very good!

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0847839621
  • ISBN 13 9780847839629
  • Published Feb 26 2013
  • Format Hardcover
  • Page Count 800
  • Language English
  • Countries United States
  • Publisher Rizzoli

Publishers Text

All the classic French pastries made accessible for the home cook, with 3,200 photographs. For every serious home baker, French pastry represents the ultimate achievement. But to master the techniques, a written recipe can take you only so far—what is equally important is to see a professional in action, to learn the nuances of rolling out dough for croissaints or caramelizing apples for a tarte tatin. For each of the 210 recipes here, there are photographs that lead the reader through every step of the instructions. There has never been such a comprehensive primer on patisserie. The important base components—such as crème patisserie, pâte à choux, and chocolate ganache—are presented as stand-alone recipes. Once comfortable with these, the home baker can go on to tackle the famous and more complex creations—such as Éclairs, Saint-Honoré, Opéra—as well as feel empowered to explore new and original combinations. An entire chapter is devoted to decoration as well as sauces, syrups, and fillings. Whether used to develop skills or to refine techniques, to gain or simply broaden a repertoire, Patisserie dispels the mystery around classic French pastries, so that everyone can make them at home.

Other cookbooks by this author