The Elements of Dessert (1st Edition)

The Elements of Dessert (1st Edition)

Francisco Migoya


The crucial consultant to actually gorgeous truffles from pastry chef Francisco Migoya

In this beautiful and finished new cookbook, Chef Migoya starts off with the fundamental components of up to date desserts—like mousses, doughs, and ganaches—showing pastry cooks and scholars find out how to grasp these construction blocks earlier than molding and incorporating them into inventive comprehensive truffles. He then explores intimately pre-desserts, plated cakes, dessert buffets, handed muffins, brownies, and petits fours.

Throughout, wonderful and instructive images monitors steps, options, and entire goods. The greater than 2 hundred recipes and adaptations gathered the following disguise almost each process, proposal, and sort of dessert, giving execs and residential chefs a whole schooling in smooth desserts.

- greater than two hundred recipes together with every little thing from artisan candies to French macarons to advanced masterpieces like Bacon Ice Cream with Crisp French Toast and Maple Sauce
- Written by means of qualified grasp Baker Francisco Migoya, a hugely revered pastry chef and the writer of Frozen muffins and the fashionable Café, either from Wiley

Combining Chef Migoya's services with that of The Culinary Institute of the US, the weather of Dessert is a must have source for pros, scholars, and severe domestic chefs.

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