Paris Pastry Club: A Collection of Cakes, Tarts, Pastries and Other Indulgent Recipes (Anglais) Relié – 13 mai 2014
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It is a gem of a book, great for an afternoon read with tea to give me ideas, and also for embarking on more ambitious projects that she directs us through with plenty of great photos. I particularly loved the croissant french toast, which is just genius in its elegant simplicity, to the more abstract deconstructed plated desserts that we can glean plenty of tips and smaller element recipes for branching out on our own.
Fanny's personality, her thought-provoking imagery, both visual and in words, really make this a treasured addition to my collection. I imagine years to come it will still be one of my favorites.
je tempère qq peu cet éloge dithyrambique en précisant qu'il s'agit de ma fille et que ceci peut expliquer cela
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I think what cinched it for me from her early blogging days was the combo of her postings of a Matcha tea Whoopie Pie and her Adaptation of Pierre Hermes "Infinement Vanille" Baba au Rhum verrine. Now having worked not only with Herme but as pastry chef at the London outpost of Heston Blumenthal's 'Dinner" and other prestigious gigs, Ms. Zanotti breaks it down with her faves while not dumbing anything down from her Chefs point of view. Ice Creams are made with Atomized Glucose and nonfat dry milk along with the more traditional ingredients ( don't let that scare you, they turn out better that way) , and even though measurements are available in cups and tablespoons,etc.in the book alongside the metric ones, there's never been a better reason to search out a scale here while you're ordering Fanny's book so you can weigh out your ingredients in grams for the best results you can get.
So many great recipes. The madeleines are great as are the waffles. Fun stuff .I like the one bowl Tiramisu as well as the Babas Au Gin & Tonic!! Plus as an added pleasure, the recipes often kick off with an amusing or thoughtful anecdote about childhood (or older) days in France, (she now lives and works in London) or a rainy afternoon..A great book to cook with or just sit and enjoy the pic and prose, Fanny writes and put a smile on your face!!!
We renamed it: "The Only Brioche Recipe that Will Ever Make You Use Four-Letter Words".
The liquid to flour ratio is too low, so the dough becomes dry and rock-like.
We haven't attempted anything else since we were left feeling like she wasn't a reliable recipe mistress. She's probably inspired and awesome in her own kitchen, but creating concrete recipes for others requires mathematical precision.
That said, the writing and photography is some of the best in the category of cookbooks.