Dessert Circus at Home: Fun, Fanciful, And Easy-To-make Desserts

Dessert Circus at Home: Fun, Fanciful, And Easy-To-make Desserts

by Jacques Torres, Kris Kruid, Christina Wright, Christina Wright
     
 

Celebrated pastry chef Jacques Torres has finally answered the sweet dream of his readers: a dessert cookbook specially designed for the home cook! A follow–up of his first book, Dessert Circus, this new cookbook offers mouthwatering desserts that can easily be made in the home kitchen. He has taken his incredible scientific knowledge of

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Overview

Celebrated pastry chef Jacques Torres has finally answered the sweet dream of his readers: a dessert cookbook specially designed for the home cook! A follow–up of his first book, Dessert Circus, this new cookbook offers mouthwatering desserts that can easily be made in the home kitchen. He has taken his incredible scientific knowledge of ingredients and baking and used that to develop foolproof recipes for Mochachino Cake, Apple Crisp, Babka, and Upside–Down Lemon Cake and playful desserts like Chocolate Mousse and Porcupine. He also lets children get in on the fun with recipes for homemade Lollipops, Marshmallows, Chocolate Balloons, and Graham Crackers.

Editorial Reviews

Callas
An education in dessert preparation is provided by Jacques Torres, executive pastry chef at New York's Le Cirque 2000. In his book, Torres tries to have fun with sweets. Unfortunately, many of the whimsical desserts are too complicated for the average cook, but photos provide plenty of inspiration. In the opening chapter, Torres offers a glossary of ingredients and equipment, and a list of convenient substitutions. On the flip side, there are recipes you can make with your kids (brownies), some simple homespun treats (blueberry peasant tart) and some nice teatime goodies (fruit-filled 9C's muffins).
Bon Appetit

Product Details

ISBN-13:
9780688166076
Publisher:
HarperCollins Publishers
Publication date:
01/28/1999
Edition description:
1ST
Pages:
320
Product dimensions:
8.00(w) x 9.25(h) x 1.05(d)

Related Subjects

Meet the Author

Jacques Torres is the Executive Pastry Chef at Le Cirque 2000. He was voted James Beard Pastry Chef of the Year and has received the coveted Meilleur Ouvrier de France, France's highest award for a pastry chef. He is also the Dean of Pastry Arts at the French Culinary Institute in New York City and the host of the National Public Television series Dessert Circus.

Read an Excerpt

Raspberry or Mango Sauce



Yield: 11/4 cups (10.2 ounces; 285 grams)

To make this sauce, it is best to use a blender, food processor, or immersion blender. You will also need a fine-mesh sieve. Use ripe, flavorful fruit or your sauce will have no taste. Fruits that make especially good sauces are the berries and really colorful fruits like mango and papaya. Use this recipe as a guideline to create your own fruit sauce.

Prepared fresh fruit About 3 cups10.5 ounces300 grams Powdered sugarScant 1/2 cup1.8 ounces50 grams

*A few drops fresh lemon juice (if using raspberries)

Peel, core, seed, or pit the fruit as appropriate and chop into medium-size pieces. Puree the fruit until completely smooth. Add the sugar 2 tablespoons at a time, incorporating it well after each addition and making sure any lumps are dissolved. When using raspberries, add the lemon juice to prevent oxidation (browning) and to enhance the flavor. Watch the consistency and frequently taste for sweetness. The desired sauce is equally sweet and tangy, and smooth. You may not use all of the sugar, or you may need to add a little bit more. If too little sugar is added, the sauce will be runny and tart. To fix this, add more sugar. If too much sugar is added, the sauce will be overly thick, sweet, and it will taste starchy. To fix this, add more fruit puree. The sauce is the ideal consistency when it holds its shape when dribbled onto a plate.

Strain the sweetened puree through a fine-mesh sieve into a clean bowl. This will separate the pulp from the fruit puree and remove any small seeds. Stir the puree until completely smooth. It will keep in the refrigerator in a small airtight container or zippered-top plastic bag for up to 3 days or in the freezer for up to 2 months.

Copyright (c) 1999 by Team Torres LLC

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