Duchess Bake Shop by Giselle Courteau

  • French meringue macarons (page 26)

    from Duchess Bake Shop Duchess Bake Shop by Giselle Courteau

    • Categories: Cookies, biscuits & crackers; Afternoon tea; Cooking ahead; French
    • Ingredients: almond flour; icing sugar; egg whites; egg white powder; filling of your choice
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  • ISBN 10 0993901204
  • ISBN 13 9780993901201
  • Published May 13 2015
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries Canada
  • Publisher Sandhill Book Marketing

Publishers Text

Since opening its doors in October 2009, Duchess Bake Shop has been Edmonton’s beloved bakery. It captivated the city with its delectable macarons, galettes and éclairs, made from the world’s finest ingredients, and bounteously arranged on antique silver trays. Now, its owners—Giselle Courteau, Garner Beggs and Jacob Pelletier— have published the bakery’s debut cookbook. Duchess Bake Shop is a triumphant collection of 80 recipes for the bakery’s most-loved pastries that anyone can make at home. Like the bakery itself, the book is a feast for the eyes. Duchess Bake Shop offers 288 pages of recipes with exquisite, step-by-step photography and clear, detailed instructions for everything from the bakery’s renowned tea-time treats and legendary tarts, to more complicated French classics: buttery brioche, delightful macarons, showy mille-feuilles, and the glorious St. Honoré cake. Duchess Bake Shop includes invaluable tips about equipment, ingredients, and techniques such as how to properly temper chocolate and make the best salted caramel. Family recipes have also made it into the bakery’s menu—and into this book—such as the Courteau family Tourtiere (French-Canadian meat pie) and Aunt Debbie’s Lavender Lemonade. This is a delicious collection of timeless recipes that are a pleasure to make and a joy to eat. Bon appetit!

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