The Big Book of Desserts and Pastries: Dozens of Recipes for Gourmet Sweets and Sauces
Claes Karlsson
Language: English
Pages: 160
ISBN: 1620870509
Format: PDF / Kindle (mobi) / ePub
Cookbook author and professional pastry chef Claes Karlsson has gathered together delicious recipes for his very best cakes, pastries, cookies, and puddings. All of these treats are equally well-suited for a fancy party or rounding off a simple coffee break. Ranging from the divinely simple to the stunningly sophisticated, the sweets in The Big Book of Desserts and Pastries will become your go-to recipes for every occasion!
Some of the delectable treats you’ll master include:
- Vanilla Panna Cotta with Raspberry Syrup
- Cinnamon Waffles with Apple Cream
- Chocolate Mousse with Caramel and Almonds
- Vanilla Cakes with Lemon Curd
- Coffee Cheesecake
- Mixed Berry and Vanilla Crumble
- Chocolate Sandwich Cookies
There is also an entire chapter devoted to basic recipes, like frostings, sauces, and edible decorations, so you can begin to experiment with different combinations and create your own amazing desserts! Beautiful full-color photographs illustrate the recipes, inspiring you to take your baking skills to new heights. Guided by the knowledge and techniques of this master pastry chef, you will find these recipes a joy to make and a delight to consume!
chocolate ½ (50 g) cup finely chopped pecan nuts Beat the butter and sugar until smooth. Add the remainder of the ingredients and stir. This cookie dough works well as a mix-in for vanilla and chocolate ice cream. It is also delicious to eat as is. If you wish to bake into cookies, add 1 tsp baking soda to the dough. HAZELNUT SPRINKLES 1½ CUPS (200 G) BLANCHED HAZELNUTS Chop nuts finely and roast in the oven at 300 °F (150°C) for about 20 minutes. Stir every 5 minutes or so to allow
152). VANILLA TOFFEE TART MAKES AROUND 10 BATTER: ¾ cup (200 g) salted butter at room temperature 3¼ cups (400 g) flour, approx. ½ cup (100 g) confectioners’ sugar ¼ cup (50 g) sugar 1 egg yolk FILLING: ¼ cup (50 g) butter ½ cup (100 ml) cream 1 scraped vanilla pod 2 tbsp glucose or honey ¾ cup (150 g) sugar Fresh raspberries to garnish, optional Combine all the ingredients and stir into a smooth batter. Cover in plastic wrap and let cool in the fridge for at least 1
sugar mixture and freeze for about 40 minutes in an ice cream maker. Garnish with fresh berries and lemon balm, optional. CINNAMON WAFFLES WITH ORANGE BUTTERCREAM MAKES AROUND 6 WAFFLES BATTER: 1½ cups (200 g) flour 1 tbsp ground cinnamon 1 tbsp granulated sugar 1 tbsp vanilla sugar 2 eggs 6½ cups (400 g) lightly whipped cream CREAM: ½ cup (100 g) butter at room temperature 2 tbsp confectioners’ sugar 1 egg yolk Zest of 2 oranges Combine dry ingredients. Mix in the eggs
tray Edible decorative balls, optional Heat the sugar, cream, and syrup in a thick-bottomed pan until combined. Add the rest of the ingredients and heat to about 250 °F (120 °C). Pour a drop of the toffee in a glass of cold water to test. When the toffee forms a soft ball, it is ready. Pour onto the oiled baking tray and cool. Cut into ½ x ½ inch (1x1 cm) pieces. Top with decorative balls and store in a cool, dry place. MARSHMALLOWS MAKES ABOUT 30 MARSHMALLOWS 3 ½ gelatin sheets ¼
THIN TUILES MAKES ABOUT 30 TUILES ¾ cup (75 g) unsalted butter at room temperature 1 cup (150 g) oats ½ cup (100 g) granulated sugar 1 pinch of baking powder 2 tbsp white syrup or glucose 2 tbsp cream Mix together all the ingredients until well blended. Divide teaspoon-sized pieces of the batter onto a baking tray covered in parchment paper, leaving around a 3 ½-inch (7 cm) gap between each one. Bake in the center of the oven for 5 minutes at 390 °F (200°C). Cool slightly, and fold