|Russell van Kraayenburg.|
|Pages/Publication Date:||208 / 2015|
There is far more to baking than just slapping some dough together, but know-how will be essential. With clear instructions and 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 desserts and savory treats. From rough puff to phyllo, and from scone to brioche, this tutorial reintroduces the doughs you know and love (and sometimes fear to make). Offering new spins on the basic formulas, here are recipes for such delicacies as Cheddar Bacon Biscuits, Blueberry Mascarpone Hand Pies, Cherry Cheesecake Danishes, and Salted Caramel Éclairs.