Read e-book online Payard Desserts PDF

By Francois Payard, Tish Boyle

ISBN-10: 1118435893

ISBN-13: 9781118435892

During this visually wonderful new e-book from mythical pastry chef François Payard, expert pastry cooks and severe domestic bakers will the best way to organize pastry and different plated cakes that rival the simplest on the planet. those recipes were constructed and perfected through Payard over 20 years, from his early days as a pastry chef in France to his present place as an American culinary icon. each one recipe is a unique murals, combining exciting and infrequently staggering flavors with leading edge, sleek recommendations to create unforgettable masterpieces like Blueberry Pavlova with hot Blueberry Coulis, Olive Oil Macaron with Olive Oil Sorbet, darkish Chocolate Soufflé with Pistachio Ice Cream, and Caramelized Pineapple-Pecan Tart with Brown Butter Ice Cream. in the course of the e-book, Payard contains necessary recommendation on opting for components and kit and composing completely plated truffles, in addition to own anecdotes from his lengthy profession operating in lots of of the world’s most interesting pastry kitchens. Combining Payard’s baking and pastry strategies with the enticing, effortless writing form of Tish Boyle, this e-book is a must have for pro bakers but available sufficient for severe domestic baking fans.

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3. In a medium bowl, whisk together the egg yolks and the remaining 1 cup (200 g/7 oz) sugar until pale. Whisk about ½ cup of the hot caramel mixture into the yolks, then return this mixture to the remaining caramel mixture in the saucepan. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon and reaches 175°F (79°C) on an instant-read thermometer; do not let the mixture boil, or the egg yolks will curdle. Remove the pot from the heat and strain the ice cream base through a fine-mesh sieve into a bowl.

3. In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium speed until soft peaks begin to form. Gradually add the granulated sugar and whip on high speed until the meringue forms stiff peaks. Remove the bowl from the mixer stand and gently fold in the confectioners’ sugar mixture. Transfer the meringue to a pastry bag fitted with a medium, plain tip and pipe out eight 3-inch rounds and eight 2¾-inch rounds onto the sheet pan, spiraling the meringue from the center out.

7. Arrange eight 2½-inch tart rings on a parchment paper–lined half-sheet pan. Scrape the ice cream into the rings, spreading the top level with a small, offset metal spatula. Insert 3 blueberries into the ice cream in each ring and smooth it with a spatula. Freeze the ice cream rings for at least 2 hours, or until firm. 8. Unmold the ice cream rounds and poke a bamboo skewer into the side of each round, as if it were a lollipop. Loosely cover the rounds with plastic wrap and freeze for at least 4 hours, or until hard.

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Payard Desserts by Francois Payard, Tish Boyle

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