Bake Like a French Pastry Chef: Delectable Cakes, Perfect Tarts, Flaky Croissants, and More by Michel de Rovira and Augustin Paluel-Marmont

  • Génoise (page 8)

    from Bake Like a French Pastry Chef: Delectable Cakes, Perfect Tarts, Flaky Croissants, and More Bake Like a French Pastry Chef by Michel de Rovira and Augustin Paluel-Marmont

    • Categories: Cakes, large; How to...; Dessert; French
    • Ingredients: eggs; cake flour; store-cupboard ingredients
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Brilliant brioche

    • Charlotte_vandenberg on October 22, 2019

      Made half the recipe, which was more than enough for a round braided full size brioche. I left the dough in the fridge overnight and braided and baked it in the morning. Maybe I should have left it to prove a little? Now it looked beautiful after 25 min in the oven at 180 degrees Celsius, but it was raw in the middle. Put it back in the oven and 20 min later, when core temperature was 88 degrees it was done. Still a few little under baked spots, especially where the braids touched, maybe next time I’ll just bake it as a giant bun.

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 1682681947
  • ISBN 13 9781682681947
  • Published Aug 21 2018
  • Format Paperback
  • Page Count 304
  • Language English
  • Edition 1
  • Countries United States
  • Publisher Countryman Press

Publishers Text

Master the art of French baking with 70 accessible step-by-step recipes

How do croissants get their flaky layers? What is the difference between pastry cream and Bavarian cream? What is genoise cake? Can mille-feuilles really be made in a home kitchen? For anyone who has asked themselves about the secrets of French pastry, Bake Like a French Pastry Chef holds these answers and many more.

Created by the Parisian cookie masters Michel et Augustin, this comprehensive guide starts from the batters, doughs, and creams that form the building blocks of French pastry and includes complete recipes for everything from brioche to mousse-filled cakes. Step-by-step instructions, more than 700 photographs and illustrations, and down-to-earth troubleshooting tips will give readers the confidence and know-how to achieve pastry perfection. For beginners and aficionados, francophiles and pastry lovers, this charming and playful manual covers the core techniques and recipes taught in pastry schools worldwide.

Color photographs and illustrations throughout