Top positive review
16 people found this helpful
Exactly what the title says
on 1 May 2013
I am a semi professional baker and teach baking.
This is not a cake baking book - simply patisserie as it's best. Sweet delights that you see in shop windows in Paris.
Of course there are more sophisticated items too but this book is for the amateur / home baker. There are still challenges to master like Chocolate and pear buche de Noel, Chocolate and caramelized banana gateau or Tarte croustillante aux abricots.
I have baked the Honey and vanilla madeleines and they were wonderful. Even skipping the recommended 30-40 minutes to refrigerate before spooning into the pan. Got 12 as stated. Very moist. Needed more time in the oven as stated but that always depends on your oven. Right?
Did also the Fraisier but with a pistachio Creme Patisserie. Worked brilliant on two Swiss roll pans and went off the greasproof paper with such ease.
Like the Sachertorte recipe which differs a little from mine adding ground almonds but with adding the egg whites at the end to make it fluffy instead using baking powder. Very Austrian indeed.
Thank you Will for using the correct word 'Viennoiserie' instead of Danish pastry.
I wish I would have written such a great book when I was your age.