Welcome to Scribd, the world's digital library. Read, publish, and share books and documents. See more
Standard view
Full view
of .
Look up keyword
Like this
4Activity
0 of .
Results for:
No results containing your search query
P. 1
The Art of French Pastry by Jacquy Pfeiffer

The Art of French Pastry by Jacquy Pfeiffer

Ratings:

5.0

(1)
|Views: 3,121|Likes:
Published by Alfred A. Knopf
Featured Recipes: Ganache, Chocolate Mousse, and Christmas Sables.

What does it take to perfect a flawless éclair? A delicate yet buttery croissant? To pipe dozens of macarons? The answer is: an intimate knowledge of the fundamentals of pastry. In The Art of French Pastry award-winning pastry chef Jacquy Pfeiffer, cofounder of the renowned French Pastry School in Chicago, gives you just that.

By teaching you how to make everything from pâte à choux to pastry cream, Pfeiffer builds on the basics until you have an understanding of the science behind the ingredients used, how they interact with one another, and what your hands have to do to transform them into pastry. This yields glorious results! Expect to master these techniques and then indulge in exquisite recipes, such as:

· brioche
· napoléons / Mille-Feuilles
· cream puffs
· Alsatian cinnamon rolls / chinois
· lemon cream tart with meringue teardrops
· elephant ears / palmiers
· black forest cake
· beignets

as well as some traditional Alsatian savory treats, including:

· Pretzels
· Kougelhof
· Tarte Flambée
· Warm Alsatian Meat Pie

Pastry is all about precision, so Pfeiffer presents us with an amazing wealth of information—lists of necessary equipment, charts on how ingredients react in different environments, and the precise weight of ingredients in grams, with a look at their equivalent in U.S. units—which will help you in all aspects of your cooking.

But in order to properly enjoy your “just desserts,” so to speak; you will also learn where these delicacies originated. Jacquy Pfeiffer comes from a long line of pastry chefs and has been making these recipes since he was a child working in his father’s bakery in Alsace. Sprinkled with funny, charming memories from a lifetime in pastry, this book will have you fully appreciating the hundreds of years of tradition that shaped these recipes into the classics that we know and love, and can now serve to our friends and families over and over again.

The Art of French Pastry, full of gorgeous photography and Pfeiffer’s accompanying illustrations, is a master class in pastry from a master teacher.

Jacquy Pfeiffer's career began with an apprenticeship in Strasbourg, Alsace, at the famous Jean Clauss Pâtisserie. In 1995, Pfeiffer cofounded the French Pastry School in Chicago with Chef Sébastien Canonne, M.O.F., where their team is devoted to imparting excellence. Pfeiffer has participated in many of the world’s most prestigious pastry competitions, placing in the World Chocolate Masters in Paris in 1996 and at the Coupe du Monde de la Pâtisserie in Lyon, France, in both 1995 and 1997. He was named one of the Top Ten Pastry Chefs in America by Chocolatier and Pastry Art & Design for two consecutive years and was inducted into the Académie Culinaire de France in 2003. In 2009, Pfeiffer was featured in Kings of Pastry, a documentary by internationally acclaimed filmmakers D. A. Pennebaker and Chris Hegedus. Shortly after, he was inducted into Dessert Professional’s Pastry Hall of Fame and the Chicago Culinary Museum’s Chefs Hall of Fame. Today, Pfeiffer is the Academic Dean for Student Affairs at the French Pastry School, widely considered one of the leading pastry institutions in the world.
Featured Recipes: Ganache, Chocolate Mousse, and Christmas Sables.

What does it take to perfect a flawless éclair? A delicate yet buttery croissant? To pipe dozens of macarons? The answer is: an intimate knowledge of the fundamentals of pastry. In The Art of French Pastry award-winning pastry chef Jacquy Pfeiffer, cofounder of the renowned French Pastry School in Chicago, gives you just that.

By teaching you how to make everything from pâte à choux to pastry cream, Pfeiffer builds on the basics until you have an understanding of the science behind the ingredients used, how they interact with one another, and what your hands have to do to transform them into pastry. This yields glorious results! Expect to master these techniques and then indulge in exquisite recipes, such as:

· brioche
· napoléons / Mille-Feuilles
· cream puffs
· Alsatian cinnamon rolls / chinois
· lemon cream tart with meringue teardrops
· elephant ears / palmiers
· black forest cake
· beignets

as well as some traditional Alsatian savory treats, including:

· Pretzels
· Kougelhof
· Tarte Flambée
· Warm Alsatian Meat Pie

Pastry is all about precision, so Pfeiffer presents us with an amazing wealth of information—lists of necessary equipment, charts on how ingredients react in different environments, and the precise weight of ingredients in grams, with a look at their equivalent in U.S. units—which will help you in all aspects of your cooking.

But in order to properly enjoy your “just desserts,” so to speak; you will also learn where these delicacies originated. Jacquy Pfeiffer comes from a long line of pastry chefs and has been making these recipes since he was a child working in his father’s bakery in Alsace. Sprinkled with funny, charming memories from a lifetime in pastry, this book will have you fully appreciating the hundreds of years of tradition that shaped these recipes into the classics that we know and love, and can now serve to our friends and families over and over again.

The Art of French Pastry, full of gorgeous photography and Pfeiffer’s accompanying illustrations, is a master class in pastry from a master teacher.

Jacquy Pfeiffer's career began with an apprenticeship in Strasbourg, Alsace, at the famous Jean Clauss Pâtisserie. In 1995, Pfeiffer cofounded the French Pastry School in Chicago with Chef Sébastien Canonne, M.O.F., where their team is devoted to imparting excellence. Pfeiffer has participated in many of the world’s most prestigious pastry competitions, placing in the World Chocolate Masters in Paris in 1996 and at the Coupe du Monde de la Pâtisserie in Lyon, France, in both 1995 and 1997. He was named one of the Top Ten Pastry Chefs in America by Chocolatier and Pastry Art & Design for two consecutive years and was inducted into the Académie Culinaire de France in 2003. In 2009, Pfeiffer was featured in Kings of Pastry, a documentary by internationally acclaimed filmmakers D. A. Pennebaker and Chris Hegedus. Shortly after, he was inducted into Dessert Professional’s Pastry Hall of Fame and the Chicago Culinary Museum’s Chefs Hall of Fame. Today, Pfeiffer is the Academic Dean for Student Affairs at the French Pastry School, widely considered one of the leading pastry institutions in the world.

More info:

Categories:Topics, Food & Wine
Published by: Alfred A. Knopf on Oct 28, 2013
Copyright:Attribution Non-commercial

Availability:

Read on Scribd mobile: iPhone, iPad and Android.
download as PDF, TXT or read online from Scribd
See more
See less

05/29/2015

pdf

text

original

 
72
 
|
THE ART OF FRENCH PASTRY
GANACHE
 YIELD
 
|
575 GRAMS/ABOUT 2 CUPSPLUS 2 TABLESPOONS
INGREDIENTSWEIGHTMEASURE (APPROXIMATE)
Dark chocolatecouverture (64%)300 grams10
a
ouncesButter (French style,82% fat)50 grams1
i
ounces or 3
a
tablespoonsClover honey20 grams1 scant tablespoonVanilla bean
a
bean
a
beanHeavy cream (35% fat)275 grams1
h
cups
Ganache is a chocolate filling used in pastry and especially in chocolatecandies (think truffles and filled chocolates), usually made of dark, milk,or white chocolate, heavy cream, butter with a fat content of 82 percent,and a flavor like vanilla or coffee. It is fairly simple to make, but with-out some basic understanding of the ingredients and the process, thingscan go wrong. Ask my students—they sometimes experience anger andfrustration when they are learning to make ganache. But ganache is sodelicious that it should never be the cause of stress. Follow these instruc-tions and you should not have any problems.
METHOD
1
If you purchased your chocolate in a block form, place it on a cuttingboard. Using the largest chef’s knife you own, shave the chocolate off the sideof the block from the top down; the tip of the knife should never leave thecutting board while the middle of the knife goes up and down. Once you haveshaved off 300 grams of chocolate, chop the shavings into
h
-inch pieces. It’simportant to have uniform pieces so that they will melt evenly. If you are usingcoins there is no need to chop them.
2
In a small microwave-safe bowl, soften the butter by creaming it with thehoney, using a small rubber spatula. Microwave it for 5 seconds if it is too firm,but do
not 
melt it. If the fat crystals are melted they’ll make the ganache feelgreasy.
3
Place the chopped shaved chocolate or coins in a medium microwave-safebowl. Microwave the chocolate for 30 seconds at 50 percent power.
Meltingat 50 percent power is crucial 
: since chocolate does not contain any water,high heat will make it go straight from melting to burning. The chocolate
BEFORE YOU BEGIN
Get out the following equipment andallow all of the ingredients to come toroom temperature:
Digital scale, set to metric weights1 large chef’s knife1 small microwave-safe bowl or ramekin1 small rubber spatula1 medium microwave-safe bowl1 paring knife1 medium saucepanPlastic wrap1 medium rubber spatula1 digital thermometer1 small stainless steel hand whisk1 immersion blender
Read this recipe through twice fromstart to finish.
NOTE:
For this small amount of ganacheI like to use a rubber spatula. For any-thing larger a whisk is your tool of choice.

Activity (4)

You've already reviewed this. Edit your review.
1 thousand reads
1 hundred reads

You're Reading a Free Preview

Download
scribd