Full Description
This book is all about making pâtisserie easily achievable via clear step-by-step instructions and irresistible photography. Maxine shows you how to create jaw-dropping petits gâteaux, and take traditional dessert flavours and infuse them with a contemporary twist. She reimagines black forest with a dark chocolate mousse, cherry kirsch compote, light chocolate cake and dark cocoa glaze. She takes the classic PB&J and reinvents it with peanut mousse, raspberry jam and a peanut financier.
You'll discover how to approach intimidating elements of pâtisserie like shiny mirror glazes and tempering chocolate, and learn how to fix any mistakes you make along the way.
Contents
1. Introduction
2. Equipment and Ingredients
3. Techniques
4. Spring
5. Summer
6. Autumn
7. Winter
8. Celebrations
9. Base Recipes
10. Index
