by Yves Thuriès
French Pastry presents a truly encyclopedic collection of the classic preparations of baking and pastry from a master of patisserie, Yves Thuriés.
Nearly every one of the 520 recipes for finished pastries or
desserts is accompanied by a photograph showing appropriate decoration and presentation;
desserts that require assembly are accompanied by line drawings.
Detailed instructions for more than 120 foundation recipes follow in a section of basic cakes, doughs, fillings, sauces and sugar.
Contents
1. Yeast Doughs
- Brioche
- Baba and Savarin
- Croissants
- Chocolate Croissants or Chocolatines
- Raisin Danish
- Almond Paste
- Croissant Twists
- Danish Dough
- Cherry Diamonds
- Apricot Squares
2. Puff Pastry
- Classic Puff Pastry
- Reverse Puff Pastry
- Quick Puff Pastry
- Galette Puff Pastry
- Palmiers
- Butterflies
- Greek Tartine
- Fans
- Sailor's Pompon
- Cream-Filled Horm
3. Tarts
- Sablé Dough
- Tart Dough
- Basic Tart Dough
- Sweet Tart Dough
- Almond Tart Dough
- Assorted Fruit Tart
- Strawberry Tart
- Apple Tart
- Fruit Tartlets
- Prune Tart
4. Sables, Cookies and Petits Fours
- Sablé Cookies
- Sultan Galettes
- Coconut Macaroons
- Florentines or Caramel Almond Cookies
- Individual Almond Cakes
- Coconut Triangles
- Almond Crisps
- Chocolate Galette or Chocolate Shortbread Cookies
- Sablé Petits Fours
- Half-Moon Sablés
5. Pound Cakes
- Fruitcake
- Individual Fruitcakes
- Pound Cake
- Marble Pound Cake
- Almond Pound Cake
- Almond Chocolate Pound Cake
- Orange Pound Cake
- Lemon Weekend Cake
- Armagnac or Orange Pound Cake
- Round Checkerboard Cake
6. Individual Pastries
- Coffee, Chocolate, and Rum Eclairs
- Polka
- Cream-Filled Puffs
- Salambo
- Arms of Venus
- Acorn
- Cream-Filled Crescent
- Napoleon
- Cream Tartlets
- Bouchon
7. Cakes
- Saint-Honoré with Chiboust Cream
- Saint-Honoré filled with Chantilly
- Savarin Chantilly
- Arms of Venus
- Iced Round Napoleon
- Rum Napoleon
- Butter-Enriched Pastry Cream
- Diplomat Napoleon
- Without Equal
- Chocolate Russe
8. Basic Recipes
- Ganache
- Butter Ganache
- Milk Chocolate Ganache
- Frangipane Cream
- Chocolate Whipped Cream or Chocolate Chantilly No. 1
- Chocolate Chantilly No. 2
- Chocolate Chantilly No. 3
- Chantilly Cream
- Meringue Chantilly
- Flavored Chantilly
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