It's Time to Bake Pastries: An Introduction to Patisserie - Brian Hart Hoffman

\nThe term pastry represents a divine assortment of beautifully crafted baked goods, each a unique expression of flavor and texture. These delectable delights are created from the most humble of ingredients, resulting in a magical culinary transformation. The charm of pastry lies in its exquisite and refined appearance, ranging from flaky croissants and cream-filled éclairs to delicate macarons and fruit-topped tarts.\n \n \nIt's Time to Bake Pastries delves into the fundamental types of French pastry dough, each possessing distinctive characteristics and versatile applications, that serve as the basis for an array of irresistible treats. Featuring more than 60 foundational recipes, step-by-step instructions, helpful tips and tricks, and full-color photography throughout, this book will give you the knowledge and confidence to master the essentials of pastry to create pâtisserie-style bakes at home.\n \n \n Chapter Titles \n \n \n Pâte Feuilletée: Puff Pastry Dough \n \n \nTarte Tatin, Mille-Feuilles, Palmiers\n \n \n Pâte Friable: Pie and Tart Crust Dough \n \n \nTarte au Citron, Linzer Torte, Frangipane Tart \n \n \n Pâte Viennoise: Yeasted Laminated and Sweetened Leavened Dough \n \n \nCroissants, Danish, Brioche\n \n \n Pâte à Choux: Choux Pastry Dough \n \n \nÉclairs, Cream Puffs, Gougères\n \n \n Pâte Battue and Pâte Tournée: Cake Batter and Cookie Dough \n \n \nMacarons, Madeleines, Gâteau Opéra\n