By Francisco Migoya
The crucial advisor to really gorgeous truffles from pastry chef Francisco Migoya
In this pretty and finished new cookbook, Chef Migoya starts with the fundamental parts of latest desserts—like mousses, doughs, and ganaches—showing pastry cooks and scholars the best way to grasp these construction blocks ahead of molding and incorporating them into artistic entire muffins. He then explores intimately pre-desserts, plated cakes, dessert buffets, handed cakes, truffles, and petits fours.
Throughout, wonderful and instructive images screens steps, suggestions, and complete goods. The greater than 2 hundred recipes and adaptations gathered the following hide nearly each method, suggestion, and sort of dessert, giving execs and residential chefs a whole schooling in smooth desserts.
- greater than two hundred recipes together with every thing from artisan candies to French macarons to complicated masterpieces like Bacon Ice Cream with Crisp French Toast and Maple Sauce
- Written via qualified grasp Baker Francisco Migoya, a hugely revered pastry chef and the writer of Frozen cakes and the fashionable Café, either from Wiley
Combining Chef Migoya's services with that of The Culinary Institute of the United States, the weather of Dessert is a must have source for pros, scholars, and severe domestic chefs.
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Extra resources for The Elements of Dessert (1st Edition)
Brush the dough with egg wash and then bake it. It is also best to bake it when it is semifrozen. THE PÂTE À CHOUX METHOD OR THE “PRE-COOKED” METHOD The pâte à choux method is also known as the pre-cooked method because the flour is precooked before the batter is baked. Pâte à choux is an item that seems to suffer from an identity crisis. Some say it is a dough (though it is too loose to be a dough), while some say it is a batter (though it is too dense to be a batter). It will refer to it as a batter in this book, because it has more of the qualities of a batter than those of a dough.
It is important to let the ganache set at room temperature and not refrigerated. NOTES There are a variety of methods for making ganache, and which you use depends on the intended use or the desired final consistency. For example, the method just described is mostly useful for fluid ganaches that are to be piped into chocolate shells or truffle shells. But if the proportion of liquid and solid ingredients is changed to more solid than liquid, the ganache can be poured into a frame and then cut with a guitar and dipped.
It consists of layering dough and butter in even, consistent layers through manually extending and folding the dough and the butter together. The purpose of lamination is to develop multiple layers of dough and butter that help leaven the dough and contribute to the flaky, tender, and light characteristics of laminated products. An entire chapter could be written about the process of lamination; this section will stick to the basic steps of the process since this book will contain only one recipe that utilizes this method: the puff pastry on page 216.