Croquembouche
The Art and Technique
Seiten
2016
Crc Press Inc
978-1-4398-9257-2 (ISBN)
Crc Press Inc
978-1-4398-9257-2 (ISBN)
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A croquembouche is a tower of profiteroles (cream puffs) held together with caramel. In France, it is the traditional cake for weddings, baptisms, and communions, and is often used as a centerpiece in buffets. Authored by a pastry chef whose culinary school team routinely wins awards for its croquembouches, this book provides unique and unusual options for chefs to use the croquembouche in a buffet, as a showpiece, or in competitions. Included are techniques of sugar work (pulled, blown and gum-paste) and chocolate, as well as instruction on how to make the basic profiterole. A DVD demonstrating various forms of croquembouche accompanies the text, along with illustrations, templates, and descriptions.
The Basic Recipes
A Basic Croquembouche
Construction of a Wishing Well
The Windmill
A Cradle and a Baby Carriage
A Tractor with a Trailer
A Lighthouse
Celebrating Mother's Day
A Croquembouche for Many Special Occasions: Blowing Sugar
A Chocolate Croquembouche for Graduation
Weddings and Anniversaries
The Haunted House
Christmas and New Year
Monumenta: Extravaganza Centerpieces
Create Your Own Template
Erscheint lt. Verlag | 22.1.2016 |
---|---|
Zusatzinfo | 250 Illustrations, black and white |
Verlagsort | Bosa Roca |
Sprache | englisch |
Maße | 156 x 235 mm |
Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Backen |
Technik ► Lebensmitteltechnologie | |
ISBN-10 | 1-4398-9257-1 / 1439892571 |
ISBN-13 | 978-1-4398-9257-2 / 9781439892572 |
Zustand | Neuware |
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