It's Time to Bake Pastries by Brian Hart Hoffman

It's Time to Bake Pastries by Brian Hart Hoffman

The term "pastry" represents a divine assortment of beautifully crafted baked goods, each a unique expression of flavor and texture. These delectable delights are created from the most humble of ingredients, resulting in a magical culinary transformation. The charm of pastry lies in its exquisite and refined appearance, ranging from flaky croissants and cream-filled éclairs to delicate macarons and fruit-topped tarts.

It's Time to Bake Pastries delves into the fundamental types of French pastry dough, each possessing distinctive characteristics and versatile applications, that serve as the basis for an array of irresistible treats. Featuring more than 60 foundational recipes, step-by-step instructions, helpful tips and tricks, and full-color photography throughout, this book will give you the knowledge and confidence to master the essentials of pastry to create pâtisserie-style bakes at home.

 Chapter Titles 

 Pâte Feuilletée: Puff Pastry Dough 

Tarte Tatin, Mille-Feuilles, Palmiers

 Pâte Friable: Pie and Tart Crust Dough 

Tarte au Citron, Linzer Torte, Frangipane Tart 

 Pâte Viennoise: Yeasted Laminated and Sweetened Leavened Dough 

Croissants, Danish, Brioche

 Pâte à Choux: Choux Pastry Dough 

Éclairs, Cream Puffs, Gougères

 Pâte Battue and Pâte Tournée: Cake Batter and Cookie Dough 

Macarons, Madeleines, Gâteau Opéra

The editorial strategy and brand direction for all periodicals and books is overseen by Brian Hart Hoffman, president and chief creative officer of Hoffman Media. Brian was instrumental in the introduction of the periodicals The Cottage Journal, Bake from Scratch, Southern Cast Iron, and Southern Home. He is the editor of The Coupe: Celebrating Craft Cocktails and Vintage Collections, as well as both volumes of Bake from Scratch: Artisan Recipes for the Home Baker, in addition to The Bread Collection. He is a resident of Birmingham, Alabama.