The Art of French Baking by Ginette Mathiot and Clotilde Dusoulier

  • Choux pastry (Pâte à choux) (page 32)

    from The Art of French Baking The Art of French Baking by Ginette Mathiot and Clotilde Dusoulier

    • Categories: Pies, tarts & pastries; French
    • Ingredients: caster sugar; butter; eggs
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  • ISBN 10 0714862401
  • ISBN 13 9780714862408
  • Linked ISBNs
  • Published Nov 01 2011
  • Format Hardcover
  • Page Count 368
  • Language English
  • Countries United Kingdom
  • Publisher Phaidon Press
  • Imprint Phaidon Press Ltd

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.

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