During this visually lovely new e-book from mythical pastry chef François Payard, specialist pastry cooks and severe domestic bakers will the best way to organize pastry and different plated cakes that rival the easiest on this planet. those recipes were constructed and perfected through Payard over two decades, from his early days as a pastry chef in France to his present place as an American culinary icon. every one recipe is a novel murals, combining exciting and sometimes dazzling 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. during the publication, Payard contains necessary suggestion on picking out elements and gear and composing completely plated truffles, 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 innovations with the enticing, ordinary writing form of Tish Boyle, this e-book is a must have for pro bakers but obtainable adequate for severe domestic baking lovers.
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Position the chocolate and corn syrup in a medium bowl and put aside. 2. In a small saucepan, deliver the cream to a steady boil. Pour the recent cream over the chocolate. allow stand for a minute to soften the chocolate, then stir with a spatula till soft. pressure via a fine-mesh sieve into one other bowl, conceal the outside of the glaze with a section of plastic wrap, and put aside at room temperature. CHOCOLATE undefined eight oz. (227 g) bittersweet chocolate, tempered (see Tempered Chocolate) position an acetate strip on a piece floor and pour many of the tempered chocolate onto one finish of the strip. Run a pastry comb throughout the chocolate, drawing strains all of the method to the top of the acetate strip. Draw a line of chocolate throughout each one finish of the strip to affix the strains. permit the chocolate to set for a couple of minutes at room temperature; the time is dependent upon the temperature of your kitchen. whilst the chocolate starts off to set, lay the acetate strip on most sensible of a rolling pin with the acetate part opposed to the pin. Repeat to make a complete of 6 garnishes. permit the chocolate to set absolutely at room temperature, approximately 1 hour. rigorously eliminate the strips from the rolling pin and peel the chocolate ornament off the acetate. ultimate meeting Sliced almonds, evenly toasted Gold leaf eliminate the plastic wrap from the cakes. position the bowl of Chocolate Glaze over a pot of scorching water and hot it to 90°F (32°C). Pour the glaze over each one dessert, and utilizing an offset spatula, delicate it excessive and take away the surplus ahead of it units. rigorously position each one dessert on a plate and line the edges with the simplest of the sliced almonds. position a Chocolate ornament at the best of the mousse, and lay a section of gold leaf at the chocolate. CARRÉ PAYARD with CARAMEL ANGLAISE, FLEUR DE SEL, and CARAMEL ICE CREAM CARRÉ PAYARD with CARAMEL ANGLAISE, FLEUR DE SEL, and CARAMEL ICE CREAM AT PAYARD i found that individuals love the assumption of a cube-shaped dessert, so I created this one utilizing plastic cubes i discovered down in Manhattan’s Chinatown. The interiors of the cubes are painted with tempered chocolate, then full of an extreme chocolate mousse that has a mystery salted caramel heart. if you happen to holiday the dice along with your fork, the salted caramel pours out and mixes with the mousse, and it’s quite a superb blend of flavors. no longer strangely, this was once one in every of my most well-liked truffles at Payard. MAKES eight SERVINGS elements CHOCOLATE SACHER CAKE CHOCOLATE SABLÉ BRETON CHOCOLATE CUBES CHOCOLATE MOUSSE SALTED CARAMEL facilities CARAMEL CRÈME ANGLAISE CARAMEL ICE CREAM STREUSEL targeted gear | 8 3-inch plastic cubes (available from place of work offer stores); ice cream computer ideal fit | Carole Bouquet Sangue D’Oro Passito di Pantelleria, Sicily CHOCOLATE SACHER CAKE ¾ cup (70 g/2. five oz.) almond flour ⅓ cup plus 1 Tbsp (78 g/2. 7 ounces) granulated sugar four huge (200 g/7 ounces) egg yolks five huge (150 g/5. three oz.) egg whites three Tbsp (25 g/0. 88 oz.) unsweetened alkalized cocoa powder, sifted 1.