The Professional Pastry Chef: Fundamentals of Baking and Pastry by Bo Friberg

  • Almond paste

    from The Professional Pastry Chef, Fourth Edition: Fundamentals of Baking and Pastry The Professional Pastry Chef, Fourth Edition by Bo Friberg

    • Categories: Quick / easy; Cooking ahead
    • Ingredients: blanched almonds; powdered sugar; simple syrup
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Notes about Recipes in this book

  • Pumpkin muffins

    • Bloominanglophile on September 14, 2013

      I have the 3rd ed. of this book, but I am betting the recipe is the same as the 4th. These muffins were fine, but didn't deliver enough pumpkin and spice flavors for my tastes.

  • Diplomat cake

    • Bloominanglophile on September 14, 2013

      I have made this cake twice. It is a bit of work, but if you love fruit and cream, you will be rewarded with a wonderful dessert. It also looks impressive, with fruits glistening in the petals formed by the macaroon paste.

  • Angel food cake

    • loehmichen on November 17, 2017

      followed the directions exactly, turned out perfect and delicious! The lemon juice and lemon zest is an excellent addition, give very subtle lemon flavor.

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