Patisserie Made Simple
From macaron to millefeuille and more
Published 02 Nov 2017
Size 280 x 200 MM
Most of us have been wowed looking through the windows of a patisserie and sampling the delights therein. Now Edd Kimber shows you how to recreate these recipes at home.
With step-by-step photographs for basic pastry and icings, Edd guides you through the techniques, taking the fear out of a Genoise sponge and simplifying a croissant dough. Chapters include:
* Sweet Treats featuring Classic Financiers, Canneles and Eclairs
* Desserts & Cakes such as Cherry Clafoutis and Buche de Noel
* Pastry including basic recipes for pate sablee and pate sucree and recipes for delicious tarts to use them in
* Basics - the essential icings and creams, such as Mousseline and Creme Chantilly
Edd's mouthwatering recipes use bakeware found in home kitchens (no need for expensive or complex equipment) so you too can create perfect patisserie.
Edd Kimber won the first series of The Great British Bake Off in 2010. He writes for several magazines including BBC Good Food, Delicious, Waitrose Food, Jamie Magazine and Olive. He recently launched a new podcast, Stir The Pot, which debuted in the worldwide top 100 chart. Edd has also appeared on Sunday Brunch and Market Kitchen, as well as at the BBC Good Food Show and other shows across the country. He teaches at various cookery schools, and has written two previous books; The Boy Who Bakes and Say It With Cake.