This book is all about making patisserie easily achievable via clear step-by-step instructions and irresistible photography. Maxine shows you how to create jaw-dropping petits gateaux, and take traditional dessert flavours and infuse them with a contemporary twist. She reimagines black forest with a dark chocolate mousse, cherry kirsch compote, light chocolate cake and dark cocoa glaze. She takes the classic PB&J and reinvents it with peanut mousse, raspberry jam and a peanut financier.
You'll discover how to approach intimidating elements of patisserie like shiny mirror glazes and tempering chocolate, and learn how to fix any mistakes you make along the way.
Rezensionen / Stimmen
'This book really blows my mind. I haven't been this excited about a patisserie book in a long time.'
Jenny Hartin, Eat Your Books
Sprache
Verlagsort
Illustrationen
Maße
Höhe: 275 mm
Breite: 210 mm
ISBN-13
978-1-7391740-5-7 (9781739174057)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
At the age of 19, after graduating at the top of her class, Maxine Scheckter moved to Paris to study at Ferrandi L'.cole du Gastronomie, where she earned a Diploma in Advanced Professional Patisserie. During her time in Paris, she interned at modern French patisserie Gateaux Thoumeiux, under the umbrella of the Michelin two-starred chef Jean Francois Piege. She then spent two years in England, where she worked as a pastry chef at Heston Blumenthal's The Fat Duck. In 2018, at the age of 22, she returned to NZ and opened Sugar Flour Patisserie.
1. Introduction
2. Equipment and Ingredients
3. Techniques
4. Spring
5. Summer
6. Autumn
7. Winter
8. Celebrations
9. Base Recipes
10. Index
