Read e-book online 100 Best Cakes & Desserts PDF

By Gabriel Gaté

ISBN-10: 174273829X

ISBN-13: 9781742738291

Gabriel Gaté's most modern cookbook celebrates his favorite truffles and muffins. With a hundred easy-to-follow recipes it comprises chapters on tarts, crèmes and mousses, brownies and pies, fruity truffles, sorbets and ice lotions and scorching truffles, all utilizing the most up to date ingredients.

This attractive cookbook showcases company kinfolk favourites, reminiscent of pavlova with unique culmination, strawberry sponge cake and waffles; French classics akin to crème caramel, tarte tatin and French crêpes; and complicated delights corresponding to mandarin sorbet, blood orange mousse and hazlenut meringue cake. every one recipe comprises Gabriel's precise sort and aptitude that has made him one in every of Australia's most sensible enjoyed home-style cooks.

Supported by way of over 60 color images, together with step by step pictures and a fundamentals bankruptcy for pastry, lotions and sauces, a hundred most sensible truffles and truffles is a delightfully candy cookbook that's guaranteed to entice enthusiasts of muffins and Gabriel's recipes alike.

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Extra info for 100 Best Cakes & Desserts

Sample text

Use this technique when making Double Crust Apple Pie (page 64). These quantities make sufficient pastry for a 25cm (10in) doublecrust pie. 

Use this technique when making Bakewell Tart (page 32), Treacle Tart (page 34), Apple Tart au Citron (page 38), French Apple Tart (page 48), Pecan Pie (page 50), Lemon Meringue Pie (page 52), Mincemeat and Almond Tart (page 56), Tarte au Citron (page 58), Double Crust Apple Pie (page 64), and Strawberry and Rhubarb Pie (page 68). i]ZcheddcdkZgi]Z[gj^ih#AZVkZid hZiWZ[dgZhZgk^c\# Freshly picked raspberries look stunning on tarts. Their tangy taste complements the creamy texture of the filling too.

PIES, TARTS, AND CRUMBLES KEY TECHNIQUES SHORTCRUST PASTRY A blend of 2 parts flour, 1 part fat, and usually water, shortcrust pastry is used for sweet and savoury pies and tarts. Chill the pastry for the time given in the recipe to stop it shrinking when in the oven. Use shortcrust pastry to make Treacle Tart (page 34), and Strawberry and Rhubard Pie (page 68). These quantities make sufficient pastry to line a 23–25cm (9–10in) flan dish, flan tin, or pie dish. VcY`cZVYa^\]ianid bV`ZVhbddi]Ydj\]# PIES, TARTS, AND CRUMBLES PÂTE SUCRÉE Bound with egg yolks, pâte sucrée is richer than shortcrust pastry and is used for sweet tarts and tartlets.

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100 Best Cakes & Desserts by Gabriel Gaté

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