Pastry & Dessert Techniques

About this book

Pastry & Dessert Techniques presents 35 proven pastry techniques that can be used by novice cooks culinary students apprentices and seasoned veterans of the professional kitchen to create both sweet and savory pastries as well as desserts. Large step-by-step photos showcase the author (a practicing executive chef) using foundational techniques to create 65 elegant pastries and desserts. Some recipes contain variations or subcomponent recipes. Access to online learner resources is included with the textbook. Textbook features: 35 Techniques for making pastries and desserts are showcased step by step. 17 Technique Recipes help learners build their skills using foundational techniques. 65 proven recipes allow learners to practice pastry and dessert techniques. Critical Control Points identify important safety sanitation and preparation tips. History Notes add interest and provide background information. CONTENTS Foundational Pastry Techniques Creams Pastry Doughs Egg Foams Savory Pastry Basics Crpes & Tarts Convenience Pastry Doughs Puff Pastries Plate Presentation Dessert Sauces Chocolate Plating & Displays Classics & Signatures Classic Pastries & Desserts Signature Pastries & Desserts