Les Petits Macarons: Colorful French Confections to Make at Home

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Les Petits Macarons is your ultimate and easy guide to making delectable, bakery-quality macarons - at home!

Macarons have become a worldwide sensation, whether it be because of their dazzling assortment of colors, their associations with Parisian elegance, or just because they taste amazing! These delectable little delights may seem daunting for any home baker, but authors Kathryn Gordon and Anne E. McBride are here to demystify macarons.

This book is like a private baking class in your very own kitchen, with careful, detailed instruction and recipes guaranteed to bring the flavors of France right to your door. It features dozens of flavor combinations, structured around three basic shell methods-French, Swiss, and Italian-with a never-before-seen Easiest French Macaron Method (and a convenient Troubleshooting Guide) that is sure to make macaron magic possible for anyone using nothing more than a mixer, an oven, and a piping bag.

Shell flavors include:
  • Pistachio
  • Blackberry
  • Coconut
  • Red velvet
With an array of fillings:
  • Crunchy dark chocolate ganache
  • Lemon curd
  • Strawberry guava pate de fruit
There are even savory flavors like saffron, parsley, and ancho chile paired with fillings like hummus, foie gras with black currant, or duck confit with port and fig. Les Petits Macarons offers endless possibilities for everyone to enjoy!



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About the author

Kathryn Gordon is a professional baking instructor and chef with sold-out classes at the Institute of Culinary Education in New York City. She lives in Brooklyn, NY. Anne E. McBride is the co-author of six books and the director of the Experimental Cuisine Collective at New York University. She lives in New Jersey.
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Additional Information

Publisher
Running Press Adult
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Published on
Oct 4, 2011
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Pages
228
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ISBN
9780762443635
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Language
English
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Genres
Cooking / Courses & Dishes / Confectionery
Cooking / Courses & Dishes / Cookies
Cooking / Courses & Dishes / Desserts
Cooking / Methods / Baking
Cooking / Regional & Ethnic / French
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Content Protection
This content is DRM protected.
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Available on Android devices
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Eligible for Family Library

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Winner of  the 2014 James Beard Award for Best Cookbook, Dessert & Baking

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.


From the Hardcover edition.
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