Making Dough: Recipes and Ratios for Perfect Pastries
Ideal for culinary specialists and home dough punchers the same, this cookbook makes it simple to make puff baked good, sweet hulls, pâte à choux, croissants, brioche, and more without any preparation!
With clear directions and supportive outlines, culinary experts will figure out how the proportion of only five fixings—flour, spread, water, sugar, and eggs—can be changed to prepare a patisserie of luscious pastries and exquisite treats. Heavenly plans both flavorful and sweet for treats like Cheddar Bacon Biscuits, Root Vegetable Spiral Tarts, Cherry Cheesecake Danishes, and Salted Caramel Éclairs give a lot of delectable twists on the fundamental equations. What's more, with a lot of tips and deceives to up your preparing game, it's a no brainer to riff on the plans and imagine your own unimaginable cakes.
About the Author
Russell van Kraayenburg, author of Haute Dogs (Quirk, 2014) and blogger at Chasing Delicious, is a self-proclaimed food nerd and pastry lover.His work has been featured in Southern Living, Men’s Fitness, Redbook, TRADhome, Real Simple, and Houstonia magazines and on various websites including Lifehacker, Fast Co., Business Insider, The Kitchn, Live Originally, Quipsologies, Explore, and Fine Cooking. Russell is always looking for new and exciting ways to inspire food nerds and food-phobic individuals alike to pick up a whisk and spoon.
Russell van Kraayenburg, author of Haute Dogs (Quirk, 2014) and blogger at Chasing Delicious, is a self-proclaimed food nerd and pastry lover.
Yeah....I like this book. I made the brioche dough and it made the best dinner rolls I've ever made, and enough left to make raisin bread for the morning. I may not make the take-forever dough types like croissants but I want to try the puff pastry and the "rough" puff pastry. I really like the idea of teaching us that there are not just one recipe after another, but whole different families of baked goods types. I also like the flour issue: that using non-bread flour may the solution to tough dough. Van Kraayenburg mixes cake flour with bread flour! Whoever thought of that?? But I substituted Honeyville pie and pastry flour (a soft, low protein flour) since he was going soft flour, and it worked great. Gives me to think --- I'm going to try out these different grades of flour since I have them anyway. The point of this book is not the recipes so much as the fact that there are different types of dough, a very useful concept.-Phebe
Loved it!!! My girlfriend and I have made several of the rscipes in here including begniets and poptarts and they are abaolutely fantastic!-him
I love this book, & I’ve owned it less than a week. I actually haven’t baked from it, but with my experience I can easily say that I believe it will be amazing. I have quite a few ‘bucket list’ items to cross off, starting on page 159.-Jeanner Marrie