Making Dough: Recipes and Ratios for Perfect Pastries
Making Dough: Recipes and Ratios for Perfect Pastries by Russell van Kraayenburg
English | November 10, 2015 | ISBN: 1594748187 | 208 pages | AZW3 | 15 Mb
English | November 10, 2015 | ISBN: 1594748187 | 208 pages | AZW3 | 15 Mb
Perfect for chefs and home bakers alike, this cookbook makes it easy to make puff pastry, sweet crusts, pâte à choux, croissants, brioche, and more from scratch!
With clear instructions and helpful diagrams, chefs will learn how the ratio of just five ingredients—flour, butter, water, sugar, and eggs—can be tweaked to bake a patisserie’s worth of delectable desserts and savory treats. Delectable recipes both savory and sweet for treats like Cheddar Bacon Biscuits, Root Vegetable Spiral Tarts, Cherry Cheesecake Danishes, and Salted Caramel Éclairs give plenty of tasty spins on the basic formulas. And with plenty of tips and tricks to up your baking game, it’s a snap to riff on the recipes and invent your own incredible pastries.
Table of Contents
Biscuit Dough
Scone Dough
Pie Dough
Shortcrust Dough
Sweetcrust Dough
Pâte à Choux Dough
Brioche Dough
Puff Pastry Dough
Rough Puff Pastry Dough
Croissant Dough
Danish Dough
Phyllo Dough