Payard Desserts

During this visually lovely new booklet from mythical pastry chef François Payard, specialist pastry cooks and critical domestic bakers will how to arrange pastry and different plated cakes that rival the simplest on this planet. those recipes were built and perfected by way of Payard over two decades, from his early days as a pastry chef in France to his present place as an American culinary icon. each one recipe is a novel murals, combining exciting and sometimes wonderful flavors with cutting edge, sleek innovations to create unforgettable masterpieces like Blueberry Pavlova with hot Blueberry Coulis, Olive Oil Macaron with Olive Oil Sorbet, darkish Chocolate Soufflé with Pistachio Ice Cream, and Caramelized Pineapple-Pecan Tart with Brown Butter Ice Cream. through the publication, Payard comprises beneficial recommendation on deciding on constituents and kit and composing completely plated muffins, in addition to own anecdotes from his lengthy occupation operating in lots of of the world’s best pastry kitchens. Combining Payard’s baking and pastry concepts with the attractive, uncomplicated writing variety of Tish Boyle, this booklet is a must have for pro bakers but obtainable adequate for critical domestic baking lovers.

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1 ounces) water. go back the pan to medium warmth and cook dinner, stirring, simply until eventually any hardened bits of sugar have dissolved, approximately 2 mins. eliminate from the warmth and pressure via a fine-mesh sieve. put aside to chill. SZECHUAN PEPPERCORN ANGLAISE 1 cup (242 g/8. five oz.) entire milk 1 cup (232 g/8. 18 oz.) heavy cream 2 Tbsp (6 g/0. 2 ounces) Szechuan peppercorns 1 sheet (2 g/0. 07 oz.) gelatin (silver grade) 6 huge (110 g/3. eight ounces) egg yolks ¼ cup plus 2 Tbsp (75 g/2. 6 ounces) granulated sugar 1. In a medium saucepan, mix the milk, cream, and peppercorns and prepare dinner over medium-high warmth till the aggregate involves a gradual boil.

Position the rounds on a sheet pan, flippantly hide them, and freeze till able to serve. PHYLLO truffles 7 Tbsp (100 g/3. five oz.) Clarified Butter, melted four (13 through 18-inch) sheets phyllo dough ¾ cup (100 g/3. five ounces) finely chopped salted cashews 1. place a rack within the heart of the oven. Preheat the oven to 375°F (190°C). Line a half-sheet pan with parchment paper and brush the paper with Clarified Butter. position a sheet of the phyllo dough at the parchment paper, brush with extra clarified butter, sprinkle with the various cashews, and canopy with a moment sheet of phyllo dough.

Position the crescent at the ready sheet pan and repeat to make a complete of eight crescents. Bake for 10 mins, or till the crescents are crisp. position the sheet pan on a cord rack and funky thoroughly. BLACKBERRY SAUCE ¾ cup (250 g/8. eight ounces) blackberry purée ¼ cup plus 1 Tbsp (62 g/2. 2 ounces) granulated sugar three Tbsp (48 g/1. 7 oz.) crème de cassis liqueur Finely grated zest of one lime In a small saucepan, mix the blackberry purée, sugar, and liqueur. prepare dinner over medium warmth, stirring regularly, for five mins, or till all the sugar has dissolved.

Depart the meringue sticks within the oven for 1 to two hours, checking sometimes, till they're thoroughly dry and crispy. shop in an hermetic box till able to serve. CHOCOLATE GÉNOISE 1¼ cups (140 g/5 oz.) cake flour 1½ Tbsp (10 g/0. 35 ounces) unsweetened alkalized cocoa powder ¼ tsp (1 g/0. 03 ounces) baking soda five huge (250 g/8. eight ounces) eggs ¾ cup (150 g/5. three oz.) granulated sugar three½ Tbsp (50 g/1. seventy six ounces) unsalted butter, melted ¾ tsp (4 g/0. 14 oz.) vanilla extract 1. Preheat the oven to 400°F (204°C).

LEMON–POPPY SEED CAKE choked with crimson WINE–POACHED CHERRIES and CLOTTED CREAM LEMON–POPPY SEED CAKE full of pink WINE–POACHED CHERRIES and CLOTTED CREAM a young, HOME-STYLE LEMON POPPY SEED CAKE will get a makeover during this dependent dessert. The cake is made with butter and margarine, which makes it additional wet. I most sensible the savarin-shaped cake with cherries which have been poached in purple wine and spices, and serve it with a whipped clotted cream and a tuile spiral. Clotted cream is now on hand from a few assets on-line, yet you could alternative whipped crème fraîche or ice cream for it for those who desire.

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