Sweet and savory French culinary wonders! Eggs, air and flavor! Perfection every time. All it takes is eggs, air and an age-old French Baking technique! The baker's secrets for show-off dishes made with eggs and air! Exploding the French culinary magic of eggs and air! Souffles are light and airy, highly flavored baked dishes with a creamy texture. And Greg Patent has been baking them for decades. Through souffle basics, a lesson on beating egg whites, and a review of sauce bases (veloute, bechamel, and bouillie), Patent develops the home cook's skills and confidence in creating a wide array of hot and cold, savory and sweet, molded and unmolded show-off dishes following basic French culinary techniques inspired by an innovation of flavors. Savory recipes include Leek and Pancetta, Fennel, Salmon and cheese souffles. Sweet recipes begin with some classic hot renditions of Chocolate, Vanilla Bean, Fresh Strawberry, and Souffle a la Liqueur, then move into scrumptious cold recipes of Passion Fruit, Ste. Germaine Lime, Almond Praline Souffle Floating Islands, and round out with Amaretti Rum and plenty more!
Whatever its size or shape, the choux pastry serves as a model home for hundreds of fruit, custard, creme, cheese and chocolate fillings. Many of them are included here, from quick-cooking fruit sauces like Coulis aux Framboise (raspberry sauce intensified with creme de cassis) to the multilayered flavors of Profiteroles (cream puffs) with Salted Caramel Macadamia Nut Ice Cream and Warm Caramel Sauce (a great combination of a lot of sweetness with just a touch of savoriness). Ms. Herrick, an award-winning pastry chef herself, is the ideal docent for this classic gallery of French desserts, and her recipes, for even the most complicated items, are concise and clear.--Aram Bakshian Jr (12/14/2013)
Series: The French Cook
Number Of Pages: 128
Published: 1st March 2014
Dimensions (cm): 22.9 x 17.8 x 1.6
Weight (kg): 0.392