The Art of French Baking by Ginette Mathiot and Clotilde Dusoulier
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Choux pastry (Pâte à choux) (page 32)
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Sweet pastry (Pâte sucrée) (page 32)
from The Art of French Baking The Art of French Baking by Ginette Mathiot and Clotilde Dusoulier
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Shortcrust pastry (Pâte brisée) (page 34)
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Rich sweet pastry (Pâte sablée) (page 35)
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Fondant icing (Fondant au café) (page 36)
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Water icing (Glace à l'eau) (page 37)
from The Art of French Baking The Art of French Baking by Ginette Mathiot and Clotilde Dusoulier
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Kirsch icing (Glace au kirsch) (page 37)
from The Art of French Baking The Art of French Baking by Ginette Mathiot and Clotilde Dusoulier
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Chocolate icing (Glace au chocolat 1) (page 37)
from The Art of French Baking The Art of French Baking by Ginette Mathiot and Clotilde Dusoulier
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Cocoa icing (Glace au chocolat 2) (page 37)
from The Art of French Baking The Art of French Baking by Ginette Mathiot and Clotilde Dusoulier
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Sweetened whipped cream (Crème Chantilly) (page 38)
from The Art of French Baking The Art of French Baking by Ginette Mathiot and Clotilde Dusoulier
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Ganache (Crème ganache) (page 38)
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Buttercream (Crème au beurre 1) (page 38)
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Easy buttercream (Crème au beurre 2) (page 39)
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Mocha buttercream (Crème moka) (page 40)
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Crème pâtissière (page 41)
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Liqueur cream (Crème à la liqueur) (page 43)
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Saint-Honoré cream (Crème à Saint-Honoré) (page 44)
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Chocolate cream (Crème au chocolat) (page 44)
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Almond cream (Crème frangipane 1) (page 44)
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Notes about this book
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- ISBN 10 0714862576
- ISBN 13 9780714862576
- Published Nov 01 2011
- Format Hardcover
- Page Count 368
- Language English
- Countries United States
- Publisher Phaidon Press
- Imprint Phaidon Press
Publishers Text
From éclairs to soufflés and macaroons to madeleines, when it comes to desserts, no one does it better than the French. Beautiful, elegant and delicious, French desserts are easy to create at home as only a few basic recipes are needed to make some of the world's most renowned cakes and tarts. The Art of French Baking is the definitive collection of authentic French pastry and dessert recipes. From Tarte Tatin and Hazelnut Petit Fours to Cherry Tartlets and Choux Buns, it contains more than 350 simple recipes that anyone can follow at home.The book also includes details of basic equipment and techniques and information on how to troubleshoot common baking problems. Along with beautiful photographs and illustrations throughout, The Art of French Baking is an inspiring collection to celebrate the sweet tastes of France.
The book was translated and edited by Parisian home cook, Clotilde Dusoulier, of the famed food blog chocolateandzucchini.com.
Other cookbooks by this author
- The Art of French Baking
- The Art of French Baking
- Chocolate & Zucchini
- Chocolate and Zucchini: Daily Adventures in a Parisian Kitchen
- Chocolate and Zucchini
- Chocolate and Zucchini
- Clotilde's Edible Adventures in Paris
- Cuisine Pour Toi Et Moi
- Edible French: Tasty Expressions and Cultural Bites
- France: The Cookbook
- France: The Cookbook
- The French Market Cookbook: Vegetarian Recipes from My Parisian Kitchen
- The French Market Cookbook: Vegetarian Recipes from My Parisian Kitchen
- I Know How to Cook
- I Know How to Cook
- Je Sais Cuisiner
- Je Sais Cuisiner (Luxe)
- Je Sais Cuisiner Autour Du Monde
- Je Sais Faire La Patisserie
- Je Sais Faire Les Conserves
- LA CUISINE POUR TOUS
- Preserving: Conserving, Salting, Smoking, Pickling
- A Table Avec Edouard de Pomiane
- Tasting Paris: 100 Recipes to Eat Like a Local
- Veggivore: Cuisine Astucieuse au Fil des Saisons
