Full Description
Dominique Ansel is the creator of beautiful, innovative, and delicious desserts, from the Frozen S'More to the Cronut (R), the croissant-doughnut hybrid that took the world by storm. He has been called the world's best pastry chef. But this wasn't always the case.
Raised in a large, working-class family in rural France, Ansel could not afford college and instead began work as a baker's apprentice at age sixteen. There, he learned the basics; how to make tender chocolate cakes, silky custards, buttery shortbread, and more.
Ansel shares these essential, go-to recipes for the first time. With easy-to-follow instructions and kitchen tips, home cooks can master the building-blocks of desserts. These crucial components can be mixed in a variety of ways, and Ansel will show you how: his vanilla tart shell can be rolled out and stamped into cookies; shaped and filled with lemon curd; or even crumbled into a topping for ice cream.
This cookbook will inspire beginners and experienced home cooks alike to bake as imaginatively as Ansel himself.
Contents
BASES
My Go-To Vanilla Sable Tart Shell
My Go-To Chocolate Cake
Extra Syrups for Soaking the Cake
My Go-To Almond Cake
My Go-To Ladyfingers
My Go-To Banana Bread
My Go-To Vanilla Pound Cake
My Go-To Cookie Base
My Go-To Chocolate Brownies
My Go-To Sable Breton
My Go-To Caramelised Puffed Rice
My Go-To Baked Vanilla Meringue (for a Pavlova)
My Go-To Pate a Choux
FILLINGS
My Go-To Pastry Cream
My Go-To Lemon Curd
My Go-To Dark Chocolate Ganache
My Go-To Apple Compote
My Go-To Stone Fruit Jam
My Go-To Fruit Gelee
My Go-To Mascarpone Whipped Ganache
My Go-To Vanilla Mousse
My Go-To Dark Chocolate Mousse
My Go-To Soft Caramel
FINISHINGS
My Go-To Buttercream
My Go-To Nappage Glaze
My Go-To Dark Chocolate Glaze
My Go-To White Chocolate Glaze
My Go-To Caramelised Bananas
My Go-To Roasted Fruits
My Go-To Fresh Fruits
My Go-To Vanilla Chantilly Cream
My Go-To Italian Meringue (for Piping and Finishing)
My Go-To Streusel Crumble
My Go-To Vanilla Ice Cream
ASSEMBLY & TECHNIQUES
How to Foncage a Tart Shell
How to Build a Tart
How to Assemble a Layer Cake
How to Assemble a Mousse Cake
How to Glaze a Cake
My Tips for Decorations
Using a Piping Bag
