With step-by-step photographs for basic pastry and icings, Edd guides you through the techniques, taking the fear out of a genoise sponge and simplifying a croissant dough.
Chapters include:
Sweet Treats featuring Classic Financiers, Canneles and Eclairs
Desserts & Cakes such as Cherry Clafoutis and Buche de Noel
Pastry including basic recipes for pate sablee and pate sucree and recipes for delicious tarts to use them in
Basics - the essential icings and creams, such as Mousseline and Creme Chantilly
Edd's mouthwatering recipes use bakeware found in home kitchens (no need for expensive or complex equipment) so you too can create perfect patisserie.