Payard Desserts by François Payard and Tish Boyle

  • Vacherin à la minute with licorice and farm strawberry sorbet

    from Payard Desserts Payard Desserts by François Payard and Tish Boyle

    • Categories: Cakes, large; Ice cream & frozen desserts; Dessert; Cooking ahead; French
    • Ingredients: strawberries; lemons; simple syrup; licorice powder; egg whites; sugar; liquid glucose; vanilla beans
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  • ISBN 10 054418646X
  • ISBN 13 9780544186460
  • Published Oct 29 2013
  • Format eBook
  • Page Count 368
  • Language English
  • Countries United States
  • Publisher Houghton Mifflin
  • Imprint Houghton Mifflin Harcourt (HMH)

Publishers Text

In this visually stunning new book from legendary pastry chef François 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 Soufflé 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 world’s finest pastry kitchens. Combining Payard’s 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.

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