Pastry School: 100 Step-by-Step Recipes by Le Cordon Bleu

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  • Macaronnade with sugar-frosted rose petals (page 24)

    from Pastry School: 100 Step-by-Step Recipes Pastry School by Le Cordon Bleu

    • Categories: Cakes, large; How to...; Frostings & fillings; Dessert; French
    • Ingredients: icing sugar; ground almonds; red food colouring powder; gelatine leaves; milk; eggs; white couverture chocolate; kirsch; rose extract; rose water; butter; cream; mascarpone cheese; red rose petals; lychees; rose petal jelly
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  • Lemon pound cake

    Lemon pound cake (page 30)

    from Pastry School: 100 Step-by-Step Recipes Pastry School by Le Cordon Bleu

    • Categories: Cakes, large; How to...; Dessert; French
    • Ingredients: eggs; lemons; sugar; plain flour; butter; apricot glaze; icing sugar
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  • Fig, mango and spice Dacquoise (page 34)

    from Pastry School: 100 Step-by-Step Recipes Pastry School by Le Cordon Bleu

    • Categories: Cakes, large; Frostings & fillings; How to...; Dessert; French
    • Ingredients: gelatine leaves; figs; quatre-épices; raspberries; desiccated coconut; icing sugar; ground almonds; eggs; sugar; egg whites; potato starch; mango purée; whole star anise; Cointreau; butter
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  • Tarte Tatin-style apple ring (page 42)

    from Pastry School: 100 Step-by-Step Recipes Pastry School by Le Cordon Bleu

    • Categories: How to...; Pies, tarts & pastries; Dessert; French
    • Ingredients: apples; butter; sugar; ground cinnamon; eggs
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  • Chocolate-banana Brittany shortbread (page 46)

    from Pastry School: 100 Step-by-Step Recipes Pastry School by Le Cordon Bleu

    • Categories: How to...; Cakes, large; Frostings & fillings; Dessert; French
    • Ingredients: butter; ground hazelnuts; unrefined cane sugar; egg yolks; cocoa powder; bananas; Malibu rum; milk chocolate; cream; milk couverture chocolate
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  • Cheesecake like an entremets (page 50)

    from Pastry School: 100 Step-by-Step Recipes Pastry School by Le Cordon Bleu

    • Categories: How to...; Cheesecakes; Dessert; French
    • Ingredients: shortbread biscuits; honey; raspberries; peppercorns of your choice; balsamic vinegar; gelatine leaves; egg yolks; cream cheese; cream; ladyfingers; edible gold dust; blueberries; pistachio nut bread; neutral glaze
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  • Poire tapée, cherry and dried apricot loaf cake (page 56)

    from Pastry School: 100 Step-by-Step Recipes Pastry School by Le Cordon Bleu

    • Categories: Cakes, large; How to...; Dessert; French
    • Ingredients: amarena cherries; dried apricots; Grand Marnier; butter; eggs; egg yolks; oranges; poires tapées
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  • Passion fruit-coconut baba (page 60)

    from Pastry School: 100 Step-by-Step Recipes Pastry School by Le Cordon Bleu

    • Categories: Cakes, large; How to...; Dessert; French
    • Ingredients: plain flour; fresh yeast; eggs; Malibu rum; coconut milk; passion fruit purée; apricot glaze; passion fruit; cream; honey
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  • St. Tropez "tart" (page 66)

    from Pastry School: 100 Step-by-Step Recipes Pastry School by Le Cordon Bleu

    • Categories: Cakes, large; How to...; Frostings & fillings; Dessert; French
    • Ingredients: fresh yeast; plain flour; eggs; nibbed sugar; milk; vanilla pods; egg whites; sugar
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  • Berry, crispy cereal and white chocolate entremets (page 72)

    from Pastry School: 100 Step-by-Step Recipes Pastry School by Le Cordon Bleu

    • Categories: Cakes, large; Frostings & fillings; How to...; Dessert; French
    • Ingredients: eggs; raspberries; blueberries; white chocolate; puffed rice; popping sugar drops; gelatine leaves; pear purée; honey; cream; raspberry brandy; cereal with red berries
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  • Pear and tonka bean entremets (page 78)

    from Pastry School: 100 Step-by-Step Recipes Pastry School by Le Cordon Bleu

    • Categories: Cakes, large; Frostings & fillings; How to...; Dessert; French
    • Ingredients: pears; neutral glaze; dried pears; tonka beans; eggs; egg yolks; sugar; potato starch; walnuts; jelly; cream; liquid caramel; red food coloring powder
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  • Black Forest gateau (page 84)

    from Pastry School: 100 Step-by-Step Recipes Pastry School by Le Cordon Bleu

    • Categories: Cakes, large; Frostings & fillings; How to...; Dessert; French; German
    • Ingredients: eggs; egg yolks; potato starch; cocoa powder; sugar; kirsch; milk chocolate; cream; vanilla powder; preserved cherries
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  • Chocolate marble cakes (page 90)

    from Pastry School: 100 Step-by-Step Recipes Pastry School by Le Cordon Bleu

    • Categories: Cakes, small; How to...; Afternoon tea; French
    • Ingredients: butter; icing sugar; eggs; vanilla pods; plain flour; cocoa powder
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  • Fraisier cake (page 94)

    from Pastry School: 100 Step-by-Step Recipes Pastry School by Le Cordon Bleu

    • Categories: Frostings & fillings; How to...; Cakes, large; Dessert; French
    • Ingredients: eggs; sugar; ground almonds; kirsch; milk; egg yolks; butter; strawberries; red currants; raspberries
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  • Swiss almond-filled cake (page 100)

    from Pastry School: 100 Step-by-Step Recipes Pastry School by Le Cordon Bleu

    • Categories: Cakes, small; Frostings & fillings; How to...; Dessert; French; Swiss
    • Ingredients: apples; ground almonds; eggs; sugar; butter; vanilla powder
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  • Chocolate and raspberry éclairs (page 106)

    from Pastry School: 100 Step-by-Step Recipes Pastry School by Le Cordon Bleu

    • Categories: How to...; Pies, tarts & pastries; Dessert; French
    • Ingredients: eggs; milk chocolate; raspberry purée; jelly; cream; neutral glaze; red food colouring powder; edible gold dust; raspberries; red fondant
    show

  • Choux buns with craquelin and chocolate (page 110)

    from Pastry School: 100 Step-by-Step Recipes Pastry School by Le Cordon Bleu

    • Categories: How to...; Pies, tarts & pastries; Dessert; French
    • Ingredients: unrefined cane sugar; cocoa powder; plain flour; eggs; milk; egg yolks; dark chocolate; cream; glucose; neutral glaze
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  • Brittany shortbread with meringue and Menton lemon (page 114)

    from Pastry School: 100 Step-by-Step Recipes Pastry School by Le Cordon Bleu

    • Categories: How to...; Pies, tarts & pastries; Dessert; French
    • Ingredients: egg whites; sugar; lemons; pistachio nuts; ground almonds; butter; gelatine leaves; eggs
    show

  • Coconut and ginger religieuses (page 120)

    from Pastry School: 100 Step-by-Step Recipes Pastry School by Le Cordon Bleu

    • Categories: How to...; Pies, tarts & pastries; Dessert; French
    • Ingredients: eggs; coconut milk; egg yolks; fresh ginger; cream; neutral glaze; desiccated coconut; milk
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  • Violet éclairs (page 124)

    from Pastry School: 100 Step-by-Step Recipes Pastry School by Le Cordon Bleu

    • Categories: How to...; Pies, tarts & pastries; Dessert; French
    • Ingredients: unrefined cane sugar; plain flour; eggs; butter; milk; egg yolks; violet fondant; raspberry jam; neutral glaze; violet food coloring powder; edible silver glitter; edible silver balls
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  • Mont Blanc with kumquat (page 128)

    from Pastry School: 100 Step-by-Step Recipes Pastry School by Le Cordon Bleu

    • Categories: How to...; Pies, tarts & pastries; Dessert; French
    • Ingredients: egg whites; milk couverture chocolate; kumquats; sugar; cream; chestnut paste; rum; butter; candied chestnuts
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  • Yuzu and blond chocolate choux buns (page 134)

    from Pastry School: 100 Step-by-Step Recipes Pastry School by Le Cordon Bleu

    • Categories: How to...; Pies, tarts & pastries; Dessert; French
    • Ingredients: unrefined cane sugar; milk; butter; plain flour; eggs; egg yolks; yuzu; yuzu juice; cream; white chocolate; milk chocolate; liquid caramel
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  • Vanilla Chantilly and fresh fruit mille-feuilles (page 140)

    from Pastry School: 100 Step-by-Step Recipes Pastry School by Le Cordon Bleu

    • Categories: How to...; Mousses, trifles, custards & creams; Pies, tarts & pastries; Dessert; French
    • Ingredients: cream; vanilla pods; raspberry jam; figs; raspberries; clementines; strawberries; redcurrants; fondant icing
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  • Victoria pineapple éclairs (page 146)

    from Pastry School: 100 Step-by-Step Recipes Pastry School by Le Cordon Bleu

    • Categories: How to...; Pies, tarts & pastries; Dessert; French
    • Ingredients: milk; butter; eggs; unrefined cane sugar; Malibu rum; egg yolks; vanilla pods; cream; fondant; yellow food coloring powder; vanilla powder; glucose; slivered almonds; edible gold dust; Queen Victoria pineapples
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  • Paris-Brest revisited (page 150)

    from Pastry School: 100 Step-by-Step Recipes Pastry School by Le Cordon Bleu

    • Categories: How to...; Pies, tarts & pastries; Dessert; French
    • Ingredients: butter; unrefined cane sugar; plain flour; eggs; mango purée; passion fruit purée; glucose; roasted hazelnuts; milk; egg yolks; praline paste; cream; pectin powder
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Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Hot vanilla soufflés

    • Astrid5555 on December 25, 2019

      Prepared the pastry cream a day ahead, on the day of serving I just whipped the egg whites with the sugar and folded it into the prepared pastry cream. The soufflés rose beautifully, however after 15 minutes (the time stated in the recipe) the soufflés were nowhere near done. They needed almost 30 minutes until they had a browned top and looked similar to their recipe picture. Nonetheless, they tasted delicious and received rave reviews from my guests. Served with coffee ice cream on the side.

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Reviews about this book

  • Eat Your Books by Jenny Hartin

    Pastry School has everything you need to create showstopping desserts at home.

    Full review
  • ISBN 10 1911621203
  • ISBN 13 9781911621201
  • Published Nov 01 2018
  • Format Hardcover
  • Page Count 521
  • Language English
  • Countries United Kingdom
  • Publisher Grub Street Cookery

Publishers Text

Le Cordon Bleu is the highly renowned, world famous cooking school noted for the quality of its culinary courses, aimed at beginners as well as confirmed or professional cooks. It is the world's largest hospitality education institution, with over 20 schools on five continents. Its educational focus is on hospitality management, culinary arts, and gastronomy. The teaching teams are composed of specialists, chefs and pastry experts, most of them honoured by national or international prizes. One of its most famous alumnae in the 1940s was Julia Child, as depicted in the film Julie & Julia. There are 100 illustrated recipes, explained step-by-step with 1400 photographs and presented in 6 chapters: Pastries, cakes and desserts; Individual cakes and plated desserts; Pies and tarts; Outstanding and festive desserts; Biscuits and cupcakes; Candies and delicacies, and finally the basics of pastry. There are famous classics such as apple strudel, carrot cake, black forest gateau, strawberry cakes, profiteroles... Simple family recipes including molten chocolate cake, cake with candied fruit, hot souffle with vanilla, Tart Tatin... Delicious and original desserts like yuzu with white chocolate, chocolate marshmallow and violet tartlet, cream cheese and cherry velvet, pistachio cristalline... At the end of the book there is a presentation of all the utensils and ingredients needed for baking and also a glossary explaining the specific culinary terms. This is THE book for pastry lovers everywhere, from beginner to the advanced level and is the official bible for the Cordon Bleu cooking schools around the world in Europe: Paris, London, Madrid, Istanbul; the Americas: Ottawa, Mexico, Peru; Oceania: Adelaide, Melbourne, Perth, Sydney; and Asia: Tokyo, Kobe, Korea, Thailand, Malaysia, Shanghai, India, Taiwan.

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