THE PASTRY ALPHABET BY CACAO BARRY

The Pastry Alphabet

The Pastry Alphabet By Cacao Barry comprehensive guide is your essential toolkit for creating exquisite pastries. Developed by Cacao Barry's expert chefs, this book covers the fundamental recipes you need to build a strong pastry foundation.

• Split into 4 chapters:
• Cremes& Mousses: In this section, Cacao Barry bring you the main recipes used by pastry chefs to assemble layer cakes and fill tarts and small desserts. The recipes cover a wide range of textures to fulfil different culinary needs, from thick, all-purpose ganache to the most delicate macaron filling, crémeux, whipped ganache, crèmes pâtissières and three different kinds of chocolate mousse.
• Glaçages: The glaçages or glazes, have been organised into two main categories. Glazes for products that will be stored and/or displayed at room temperature. In this case, Cacao Barry suggest a basic recipe with variations to adapt it to the different chocolates in the Cocao Barry product range so that you can choose your preferred chocolate for use in your creations. Glazes for products that will be displayed in cabinets at a temperature of 0 to 6°C and possibly frozen at -18°C. This category includes four different solutions so that you can choose what works best for your creations.
• Pâtes: A collection of recipes to make the most essential pastry and pâtisserie doughs. In general, these different products serve as a basis for different types of tarts, adding their characteristic flavour and a texture that can be more or less fluffy, crisp or crumbly. As these products are to be baked in the oven, the recipes mainly use cocoa powder and cocoa mass as they do not contain sugar, and as such, will not affect the final texture. Cocoa powders are perfect for use in pastries and doughs. The value of cocoa mass lies in the fact that its flavour is closer to that of chocolate with the advantage of not containing any sugar.
• Biscuits: As in the various pastry recipes where uses for the different chocolates in the range are suggested, in the cake recipes it’s suggested to use cocoa powders, cocoa mass and couverture from the Pureté range. For this project, the cakes have been divided into two broad categories. Whisked sponge cakes: This family of products includes classics like Sponge fingers, Dacquoise, Joconde, Pain de Genes, Sachertorte, etc. Creamed sponge cakes: Also called butter or oil cakes, this is a family of cakes made without whisking the eggs. Brownies, muffins, financiers, madeleines, etc., are some examples that can be the basis for assembled cakes or can be served on their own at room temperature.
• Whether you’re a professional pastry chef or a passionate home baker, The Pastry Alphabet will enhance your skills. Explore the world of pastry-making with confidence and precision. From classic French pastries to modern desserts, this book is your starting point for culinary excellence. Discover the secrets behind perfect textures, flavours, and presentations.
• Language: English
• Author: Cacao Barry
• Hardcover pages: 126
• Published in 2020