Felder, Christophe
Petite Patisserie: 180 Easy Recipes for Elegant French Treats
Petite Patisserie: 180 Easy Recipes for Elegant French Treats
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From the publisher
Christophe Felder, along with his longtime collaborator, Camille Lesecq, are back with a new volume that focuses upon the delightful small pastries that are one of the highlights of the art of French baking. Both children and adults adore these often bite-size indulgences. Included here are all the fundamental recipes--the classics and the traditional favorites--along with original, inventive creations. Recipes include amandines, babas, biscuits, bostocks, creams, croquantes, croustillons, financiers, flans, madeleines, Alsatian manderlis, Napoleans, petits fours, sablés, tartlets, and much more.
The book opens with a section on twenty-seven base recipes from which all others can be made, including pâte brisée, pâte sucrée, sablé breton, dacquoise, pâte á choux, feuilletée rapide, and crème pâtissière. It is then divided into chapters of increasing complexity, with a final chapter on "funny" cakes--playfully decorated small cakes designed to delight children or for parties.
Each recipe comes with precise preparation and cooking times, step-by-step decorating tips, and suggestions for vegan and gluten-free alternatives--this seemingly petite package contains a wide range of sweet and simple pleasures to delight big and small gourmets alike.
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From Chef Scott
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"Petite Patisserie" by the renowned pastry chef Christophe Felder is a mesmerizing journey into the exquisite world of bite-sized French pastries. Felder, celebrated for his culinary expertise, once again demonstrates his mastery in this beautifully crafted cookbook, offering a delightful array of petite pastries that will undoubtedly capture your heart and palate.
What sets "Petite Patisserie" apart is its focus on the charming and irresistible miniature desserts that have become a symbol of French indulgence. From dainty éclairs to delicate tarts, Felder showcases his talent for creating exquisite flavors and textures in compact, perfectly portioned treats. Each recipe is a testament to his precision and dedication to the art of patisserie.
One of the standout features of this book is the stunning photography that accompanies each recipe. The images are not just visually appealing but also serve as a source of inspiration for aspiring bakers. They capture the essence of each pastry, making you want to reach into the pages and savor every bite.
Felder's meticulous attention to detail shines through in his clear and concise instructions. He takes complex techniques and breaks them down into manageable steps, ensuring that even home bakers can achieve professional-level results. Whether you're a novice or an experienced baker, you'll find the guidance in this book to be both reassuring and empowering.
The range of recipes in "Petite Patisserie" is impressive. From classics like madeleines and financiers to innovative creations like matcha-flavored macarons and passion fruit tartlets, there's something to please every palate. Felder's dedication to using quality ingredients and maintaining the integrity of traditional French flavors is evident in every recipe.
One of the most endearing aspects of this book is Felder's passion for sharing his knowledge and love for patisserie. His anecdotes and personal insights add a warm and inviting dimension to the book, making it feel like you're learning from a trusted friend who happens to be a world-class pastry chef