Classic and Contemporary Recipes of Yves Thuries: French Pastry

Classic and Contemporary Recipes of Yves Thuries: French Pastry

by Yves Thuries
     
 

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In Modern French Pastry, Mr. Thuries introduces you to innovations in French pastry that have occurred over the last 30 years. The nouvelle patisserie employs techniques that allow greater flexibility, such as the use of lighter fillings - creams and mousses - instead of the classic buttercreams. These lighter fillings make it possible to prepare cakes in quantity… See more details below

Overview

In Modern French Pastry, Mr. Thuries introduces you to innovations in French pastry that have occurred over the last 30 years. The nouvelle patisserie employs techniques that allow greater flexibility, such as the use of lighter fillings - creams and mousses - instead of the classic buttercreams. These lighter fillings make it possible to prepare cakes in quantity rather than individually. In addition, Mr. Thuries presents techniques for assembling cakes more quickly, which use cake rings and cake frames, sheet pans, and other molds. You'll also learn how to create today's lighter, more natural decorations with fruit, fruit gelees, and chocolate. Modern French Pastry presents over 470 recipes that range from cake foundations to virtuoso blown sugar creations. In the Cakes chapter, you will find 150 recipes that offer an assortment of contemporary presentations and flavors that will inspire even the most critical professional. In the chapter on Mousse and Cream Fillings for Cakes and Pastries, you'll discover such mouth watering delights as chocolate craquelin mousse and praline ganache. And you can choose from 24 delicious bases for cakes and pastries in the chapter on Biscuits and Genoises. The Croquembouches and Tiered Cakes and Presentation Pieces chapters offer presentations that range from the most simple and traditional to the most elaborate and modern. The Sugar and Decoration Work chapter offers clear and precise directions of how to prepare pulled, blown, and other types of sugar work. Step-by-step photographs make it easy to understand how to apply techniques when creating such marvels as pulled sugar ribbons and blown sugar swans. Almost every recipe in Modern French Pastry includes a procedure, a detailed sketch, and a photograph of the finished dessert. Each step and basic components are labeled. Throughout the book, line drawings accompany desserts that require assembly. This time-saving device enables you to understand at a glance how a particula

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Product Details

ISBN-13:
9780442016852
Publisher:
Wiley, John & Sons, Incorporated
Publication date:
02/15/1995
Pages:
389
Product dimensions:
10.46(w) x 10.42(h) x 1.40(d)

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