Download PDF by Debby Maugans: Small-Batch Baking for Chocolate Lovers

By Debby Maugans

ISBN-10: 1429994614

ISBN-13: 9781429994613

"In this age of singles, and another way smaller families, Small-Batch Baking is an idea that's consistent with the times."―The Dallas Morning News

No you could withstand the attract of home-made chocolate desserts―but whilst recipes yield an entire dozen or extra, we regularly consume greater than our serving measurement. In Small-Batch Baking for Chocolate enthusiasts, acclaimed nutrition author Debby Maugans solves the matter through crafting impossible to resist chocolate recipes ideally fitted for two.

Featuring greater than a hundred and twenty cookie, cake, pie, tart, muffin, and scone recipes, over-the-top and lavishly loaded with chocolate of every kind, nuts, sweet bars, and flavors. perfect for the one man or gal, small family members, retiree, or bride-to-be.

There's a dessert during this e-book for each party: a fool-proof birthday chocolate cake recipe, a chocolate orange tart for Valentine's Day, or whilst you're within the temper for a bit self-indulgence, a chocolate soufflé sized for one. Your sweetheart (and your waistline) will thanks!

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Extra resources for Small-Batch Baking for Chocolate Lovers

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Beat the chilled crème patissière with an electric hand mixer until smooth and place in a disposable piping (pastry) bag. Set out a long length of baking (parchment) paper. Pierce the base of each choux bun with a small piping nozzle (tip). Snip the end from the piping (pastry) bag and fill each bun setting them base down onto the sheet of baking (parchment) paper. Tip The caramel in the pan will begin to set as you work and can be gently reheated until it is molten again. Always heat very gently to avoid the caramel darkening excessively.

On the foam pad. Add a small dab of water at the base of each petal before sticking into place, wrapping it loosely around the previous petal. Encourage the edge of the petal to curl outwards. Tip Gumpaste roses can be made well in advance and once dried out stored in a non-airtight container, such as a cardboard box, for a considerable length of time until needed. 6. Continue to build up the rose adding further petals, increasing them in size as the flower gets bigger, to create an open flower shape.

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Small-Batch Baking for Chocolate Lovers by Debby Maugans

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