| Book Description | Denizens of New York City's chic Upper East Side have long reveled in the glorious desserts produced in François Payard's bakery. Now pastry fans west of the Hudson have a guide for re-creating Payard's phenomenal chocolate creations. Noted for his luxurious wedding cakes, Payard instructs his readers in the less-daunting craft of baking other cakes, ranging from a five-ingredient afternoon cake through an appealing if elaborate chocolate-coconut-caramel fantasy. He reimagines angel food cake by baking it in layers instead of in the traditional tube pan. He also presents chocolate custards, cookies, mousses, ice creams, and candies. Photographs of many of these desserts illuminate their creator's sublime artistry, but home cooks can make just components of these for less-elaborate but equally tasty versions. Guides to bakers' techniques and sources for ingredients and specialized equipment give useful help. Directions for tempering chocolate assist committed chocolate chefs achieve success. |
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