Patisserie: Master The Art of French Pastry

288 Pages·2016·75.66 MB·english

by  Melanie Dupuis

CONTENTS
TITLE PAGE
BASE RECIPES
Tart pastries
Yeast doughs
Cooked doughs
Beaten doughs
Meringues
Cooked sugar
Creams
Icings
Decorations
Sauces
PASTRIES
Grand gâteaux
Mousse-based desserts
Tarts
Choux pastries
Brioche cakes
Puff pastry gâteaux
Meringue-based desserts
Bakers’ treats
GLOSSARY
Utensils
Basics
Preparing a tin or mould
Using a piping bag
Decorating with a piping bag
Decorating a cake or dessert
Butter
Cream
Sugar
Eggs
Chocolate
Colourings, flavours & nuts
Choux pastry tips
Macaron tips
Pastry tips
Copyright Page

CHAPTER 1
BASE RECIPES
TART PASTRIES
SWEET SHORTCRUST PASTRY
SABLÉ PASTRY
RICH SHORTCRUST PASTRY
PUFF PASTRY
YEAST DOUGHS
BRIOCHE DOUGH
BABA DOUGH
CROISSANT DOUGH
COOKED DOUGHS
CHOUX PASTRY
BEATEN DOUGHS
GENOESE SPONGE
ALMOND SPONGE
LADYFINGERS
WALNUT MERINGUE BASE
FLOURLESS CHOCOLATE CAKE
MERINGUES
FRENCH MERINGUE
ITALIAN MERINGUE
SWISS MERINGUE
COOKED SUGAR
CARAMEL
NOUGATINE
CREAMS
PASTRY CREAM
FRENCH BUTTER CREAM
GERMAN BUTTER CREAM
BOMBE MIXTURE
ENGLISH EGG CUSTARD OR CRÈME ANGLAISE
CHANTILLY CREAM
ALMOND CREAM
CHIBOUST CREAM
DIPLOMAT CREAM
BAVAROIS
CREAMY GANACHE
LEMON CURD
ICINGS
SHINY DARK CHOCOLATE ICING
WHITE CHOCOLATE ICING
MILK CHOCOLATE ICING
FONDANT ICING
ROYAL ICING
DECORATIONS
MARZIPAN
SUGAR DECORATIONS
CHOCOLATE DECORATIONS
SAUCES
PROFITEROLE SAUCE
MILK CHOCOLATE SAUCE
RASPBERRY COULIS
CARAMEL SAUCE
SWEET SHORTCRUST
PASTRY
HOW CAN THE PASTRY BIND TOGETHER BUT BE CRUMBLY AT
THE SAME TIME?
Shortcrust pastry doesn’t contain whole eggs, but the kneading coats the
flour grains in fat; this means they don’t stick together, which prevents the
pastry having a uniform hard layer after baking. During cooking, the
starch grains in the flour swell while the butter melts and joins all the
grains together. The butter, therefore, serves as a sort of glue, and it’s this
binding that creates the crumbly texture.
MAKES 1 × 24 CM ROUND BASE OR 8 × 8 CM ROUND BASES
200 g plain flour
100 g cold butter, cut into small cubes
50 g water
1 g salt
25 g caster sugar
15 g egg yolk
1
Make a mound of the flour with a well in the middle and place the
butter in the well.
2
Rub the butter into the flour using your fingers (Pastry tips) until the
mixture resembles breadcrumbs.
3
Add the water, salt, sugar and egg yolk. Mix into a dough using your
fingers.
4
Knead lightly by flattening the dough twice using the heel of your
hand. Check the smoothness and knead again if necessary; there must be
no visible butter remaining.
5
Press flat, wrap in plastic wrap and refrigerate for at least 2 hours,
ideally overnight.