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  • Bake Like a French Pastry Chef - Delectable Cakes, Perfect Tarts, Flaky Croissants, and More   De Rovira Michel, ISBN:  9781682681947 Bake Like a French Pastry Chef - Delectable Cakes, Perfect Tarts, Flaky Croissants, and More   De Rovira Michel, ISBN:  9781682681947

Bake Like a French Pastry Chef - Delectable Cakes, Perfect Tarts, Flaky Croissants, and More

Autor:

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.

  • Język: Angielski
  • Oprawa: Paperback / softback
  • ISBN13 (EAN): 9781682681947
  • Kategorie: Cakes, baking, icing & sugarcraft
  • Liczba stron: 224
  • Wymiary (mm): 218 x 278 x 20
  • Wydawca: WW Norton & Co
  • Rok wydania: 2018

Szybka dostawa od 8,99 zł, darmowa dostawa od 199 zł (Paczkomaty InPost)
99,17 zł

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Szczegóły

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.

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