It's Time to Bake Pastries
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The term "pastry" represents a divine assortment of beautifully crafted baked goods, each a unique expression of flavor and texture. These delectable delights are created from the most humble of ingredients, resulting in a magical culinary transformation. The charm of pastry lies in its exquisite and refined appearance, ranging from flaky croissants and cream-filled éclairs to delicate macarons and fruit-topped tarts. It's Time to Bake Pastries delves into the fundamental types of French pastry dough, each possessing distinctive characteristics and versatile applications, that serve as the…mehr

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Produktbeschreibung
The term "pastry" represents a divine assortment of beautifully crafted baked goods, each a unique expression of flavor and texture. These delectable delights are created from the most humble of ingredients, resulting in a magical culinary transformation. The charm of pastry lies in its exquisite and refined appearance, ranging from flaky croissants and cream-filled éclairs to delicate macarons and fruit-topped tarts. It's Time to Bake Pastries delves into the fundamental types of French pastry dough, each possessing distinctive characteristics and versatile applications, that serve as the basis for an array of irresistible treats. Featuring more than 60 foundational recipes, step-by-step instructions, helpful tips and tricks, and full-color photography throughout, this book will give you the knowledge and confidence to master the essentials of pastry to create pâtisserie-style bakes at home. Chapter Titles Pâte Feuilletée: Puff Pastry Dough Tarte Tatin, Mille-Feuilles, Palmiers Pâte Friable: Pie and Tart Crust Dough Tarte au Citron, Linzer Torte, Frangipane Tart Pâte Viennoise: Yeasted Laminated and Sweetened Leavened Dough Croissants, Danish, Brioche Pâte à Choux: Choux Pastry Dough Éclairs, Cream Puffs, Gougères Pâte Battue and Pâte Tournée: Cake Batter and Cookie Dough Macarons, Madeleines, Gâteau Opéra
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Autorenporträt
Brian Hart Hoffman, president, and chief creative officer of Hoffman Media, oversees the editorial planning and brand direction for all publications and books. Brian has been the driving force behind the launch of The Cottage Journal, Bake from Scratch, Southern Cast Iron, and Southern Home magazines. A former flight attendant and self-taught baker, Brian spent his early life traveling and discovering bakeries around the world, returning home with a mission to recreate the recipes. Brian launched an award-winning brand dedicated to the celebration of the global baking community--Bake from Scratch. Now, Bake from Scratch is one of the world's largest baking platforms, with magazines and best-selling cookbooks, a podcast (The Crumb), sell-out international and domestic baking retreats, and of course @thebakefeed on Instagram, a way for bakers around the world to connect. He is the editor of all eight annual volumes of Bake from Scratch: Artisan Recipes for the Home Baker as well as The Bread Collection , The Pie and Tart Collection, Another Bundt Collection and The Coupe: Celebrating Craft Cocktails and Vintage Collections along with the best-selling Holiday Coupetails. He lives in Birmingham, Alabama.Brian instills confidence in bakers so they can enjoy success in their own kitchen.