Patisserie Made Simple

More about the book

Most of us have been captivated by the delights displayed in patisserie windows. Edd Kimber now reveals how to recreate these recipes at home with step-by-step photographs for basic pastry and icings. He demystifies techniques like making a genoise sponge and simplifies croissant dough. The chapters include Sweet Treats with Classic Financiers, Canneles, and Eclairs; Desserts & Cakes featuring Cherry Clafoutis and Buche de Noel; Pastry with essential recipes for pate sablee and pate sucree, along with tarts; and Basics covering essential icings and creams like Mousseline and Creme Chantilly. Edd's mouthwatering recipes utilize common bakeware found in home kitchens, eliminating the need for expensive or complex equipment, allowing anyone to create perfect patisserie. The book was recognized as one of the best cookbooks of 2014 by several esteemed publications. Praise for Edd Kimber highlights his ability to make French desserts and pastries accessible and easy to make, with endorsements from renowned bakers emphasizing his skill and the deliciousness of his recipes.