Croquembouche

The Art and Technique

Jean-Yves Vendeville (Autor)

Media-Kombination

208 Seiten

2016
Crc Press Inc
978-1-4398-9257-2 (ISBN)

Infos

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.

Inhalt

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

Produkt-Details

• 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
• Themenwelt: Technik ► Lebensmitteltechnologie
• ISBN-10: 1-4398-9257-1 / 1439892571
• ISBN-13: 978-1-4398-9257-2 / 9781439892572
• Zustand: Neuware