Desserts by Caroline Bretherton, Kristan Raines

By Caroline Bretherton, Kristan Raines

Greater than four hundred scrumptious dessert rules and recipes.

Desserts pairs sixty eight vintage truffles from around the globe with step by step images and concepts for variations—in all, this cookbook includes greater than four hundred recipes.

You can grasp the classics, akin to ny cheesecake, crème brûleé, crêpes, macaroons, meringues, and extra. each one nice dessert vintage is by way of various interpretations on that recipe. a few of these interpretations are prevalent, whereas others introduce fascinating new taste pairings. Plus, positive aspects exhibit rules for a way to accessorize and current really show-stopping desserts.

All sixty eight vintage recipes in Desserts are established with step by step images that still are appropriate to the differences, so that you might be definite that no matter what dessert you decide might be absolute to provoke whilst exciting, at vacations and events, or simply a special occasion at domestic.

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Example text

Prick the bottom, chill it, and then blind bake the tart crust until light golden in color (see French apple tart, step 2). Reduce the heat to 340°F (170°C). 2 For the filling, mix the corn syrup, cream, eggs, and orange zest in a large bowl until combined. Gently fold in the brioche crumbs and combine well. Place the tart crust on a baking sheet and then on an oven rack. Carefully pour the filling into the tart crust, ensuring that it spreads out evenly. 3 Carefully slide the rack into the oven and bake for 30 minutes, until the filling is just set.

3 For the filling, remove any hard fibers from the pears and place them in a bowl. Toss to coat with the pepper and lemon juice. Shake off any excess juice and arrange them in a spiral pattern in the pie crust. 4 Roll out the reserved dough to a 10in (25cm) circle and drape over the pears. Trim the edges, brush with water, and seal. Sprinkle with sugar and chill for 15 minutes. Place on a baking sheet and bake for 35–40 minutes, until brown on top. Remove and serve hot. 5 1 hr 5 mins COLD plus chilling and cooling MAKES 6 Also great COLD HAND PIES peach These individual pies, filled with gently spiced peaches, are perfect for picnics.

Rub in the butter and mix well until the mixture resembles coarse bread crumbs. Combine the vinegar with 2 ⁄ 3 cup chilled water in a separate bowl. 1 Knead the dough only until it is just smooth. 2 Gradually add 1 ⁄4 cup of the liquid mixture to the dry ingredients, using two forks to fluff and stir, until well combined. The mixture should resemble coarse crumbs. If the dough seems dry, add a little more of the liquid mixture and combine. Make sure that one portion of the dough is roughly double the size of the other.

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