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The Plated Desserts of Francois Payard
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I. Introduction II. Ingredient Notes III. Equipment Notes IV. Frozen Desserts Vacherin a la Minute with Licorice and Farm Strawberry Sorbet Peppermint Parfait Glace with Chocolate Pastry Cream Tuile Fried Blueberry Ice cream with Blueberry Coulis Chocolate Shell Filled with Coconut Sorbet and Star Anise Sabayon Maple Syrup Nougat Glace with Almond and Pistachio and Pistachio Creme Anglaise Kugelhopf Caramel Glace with Caramel and Chocolate Sauce Croustine Filled with Fromage Blanc Sorbet and Blackberry Sauce V. Fruit Desserts Mango Carpaccio with Ginger Syrup, Poached Ginger and Ginger Ice Cream with Candied Lime Peel Apricot Charlotte filled with Chamomile Creme Anglaise and Whole Milk Ice Cream Apple Spiral Tempura with Apple Cider Reduction Steamed Baby Plums in Extra Virgin Olive Oil, Fleur de Sel and Cardamom Ice Cream Yogurt Cake with Sauteed Cherries and Crystallized Pistachios Lemon Poppy Seed Cake Filled with Cherries Poached in Red Wine and Clotted Cream Banana Ravioli with Citrus Sorbet and Passion Fruit Fricasee of Cherries with Hyssop, Pistachio Crumble and Pistachio Ice Cream Fricasee of Winter Fruits with Vanilla Ice Cream Rosemary-Scented Cheesecake with Oven-Roasted Strawberries and Rosemary Ice Cream Poached Pear in Port and Black Currant with Julienned Black Truffle and White Pepper Ice Cream Pear Poached in Passion Caramel, Arlette and Honey Nougatine Ice Cream Brown Butter Roasted Pear with Maple Syrup and Prune Ice Cream Roasted Summer Apricots with Honey Pain Perdu and Saffron Ice Cream Pineapple Seared with Thyme with Tapioca Parfait Wrapped in Pineapple Gelee and Coconut Sorbet Quince Cooked in Caramel with Chocolate Banana Beignet Trompe l'Oeil Phyllo Pears with Walnut Cream and Poire Williams Creme Anglaise VI. Pastries, Meringues and Other Baked Desserts Buttermilk Scones with Strawberry and Tomato Jam Almond Prune Napoleon with Prune Armagnac Ice Cream Chestnut Napoleon with Whipped Cream and Chocolate Ginger Sauce Four-Hour Baked Apple Napoleon with Caramel Chantilly and Caramel Sauce Red Currant Napoleon with Orange Zest Nougatine Rhubarb Napoleon Filled with Braised Rhubarb Blueberry Pavlova with Warm Blueberry Coulis White Chocolate Rosewater Napoleon with Lychee Creme Glace Feuille de Brick Filled with Sauteed Apples, Pain d'Epices and Caramel Sauce Souffle of Puff Pastry with Vanilla Diplomat Cream and Caramel Butter Sauce Peanut Butter and Milk Chocolate Crispy Napoleon Cassis Japonais with Japonais Noodles and Cassis Port Sauce VII. Custards, Mousses and Other Creamy Desserts Beet and Mint Creme Brulee -- A Market Inspiration Pumpkin Creme Brulee with Whipped Cream, Crispy Meringue and Chestnut Puree Shot of Buttermilk Panna Cotta with Tarragon-Scented Mango Reconstruction of Cafe Legois with Cacao Nib Tuile and Meringue Sticks Cranberry Gelee filled with Pear Bavarian, Feuilletine and Poached Pear Dulce de Leche Coulant with Avocado Puree and Chocolate Sorbet Deconstruction of Creme Catalan: Blood Orange Gelee, Foamed Creme Brulee and Cinnamon Ice Cream Rice Pudding with Szechwan Peppercorn Anglaise and Caramel Balsamic Sauce Banana Boat with Lemongrass Chiboust and Citrus Sauce Hazelnut Praline Dome with Ganache Citron and Honeyed Phyllo Leaves Rice Crispies with Milk Chocolate and Crispy Chocolate Phyllo Lemongrass Chiboust with Pomegranate Pineapple Steamed Meringue and Rhubarb Cream with Berries in Vanilla Bean Syrup Big Palet d'Or filled with Hazelnut Wafer and Manjari Mousse Carre Payard with Caramel Fleur de Sel and Caramel Ice Cream Pyramid of Gianduja with Hibiscus Berry Gelee and Hibiscus Sauce Chocolate Dome with Vanilla Creme Brulee and Hazelnut Dacquoise Milk Chocolate Cube filled with Earl Grey Tea Mousse and Grapefruit and Orange Gelee Duo of Coffee and Chocolate with a Mascarpone Espresso Shot VIII. Tarts Apple Croustade Lucas Carton Fig Tart with Caramelized Figs Warm Lemon Tart with Fresh Raspberries Banana Tart with White Chocolate Mousse and Passion Fruit Sauce Carrot Cake Tart with Cream Cheese Ice Cream, Honey Carrot Emulsion and Fried Carrots Fromage Blanc Souffle Tart with Blueberry Marmalade and Fromage Blanc Sorbet with Cumin Mascarpone Tart with Roasted Figs and Mascarpone Ice Cream Mediterranean Fennel Tart filled with Anise Creme and Candied Fennel Roasted Pineapple Pecan Tart with Vanilla Ice Cream Warm Chocolate Tart with Cacao Nib Crunch, Raspberries and Gianduja Ice Cream Peach Streusel Upside-Down Tart with Lemon-Thyme Ice Cream Warm Honey Tart with Hazelnut Ice Cream Traditional Apple Tart Tatin with Banana Chips and Banana Rum Raisin Ice Cream Red Wine Tart with Sangria Prunes and Poached Pear in Vanilla Syrup IX. Cold Dessert Soups, Crepes, Souffles and Other Desserts Peach Soup with Apricot Sorbet and Crystallized Lavender Crepe Purse Filled with Sauteed Bananas and Passion Fruit with Chocolate Passion Sauce Dark Chocolate Souffle with Pistachio Ice Cream Plum Soda with Vanilla Ice Cream Stick and Almond Financier Earl Grey Tea Soup with Tapioca andOrangeSorbet Farm Strawberry Soup with Lemongrass Red Berry and Tomato Gazpacho with Tomato Chips Citrus Terrine with Elderflower Perrier Soup and Tangerine Sorbet Spicy Kumquat Soup with Kumquat-Orange Sorbet and Star Anise Brioche Panini with Raspberry Jam and Peanut Butter Crunch Ice Cream Chocolate Beignets withOrangeBlossom Creme Anglaise Watermelon and Vodka Soup with a "Limesicle" and Lime Syrup Orange Tuile Ring filled with Marshmallow and Orange Blossom Ice Cream X. The Cheese Course: Savory Desserts Black Olive Macaron with Gorgonzola Ice Cream Apple Tatin with Aged White Cheddar Cheese, Frisee Salad and Toasted Walnuts Warm Ricotta Tart with Citrus-Mint Salad Poached Seckel Pear with Pomegranate, Calabrese Cheese and Szechuan Pepper Ice Cream Buttermilk Panna Cotta with Mache Salad and Parmesan Tuile Feta Cheesecake with Red Wine Poached Dates and White Pepper Ice Cream Tomato Napoleon with Rosemary Diplomat Cream and Tomato-Basil Sorbet Warm Bartlett Pear with Chevre Cheesecake Walnut Cake and Fried Sage XI. Basic Recipes Basic Sweet Tart Dough Chocolate Tart Dough Sable Breton Dough Caramel Sauce Creme Anglaise Chocolate Sauce Caramel Creme Anglaise Caramel Garnishes Chocolate Mousse Fruit Tuiles Vanilla Tuiles Orange Tuiles Simple Syrup Vanilla Ice Cream Almond Cream Pastry Cream Rosemary Pastry Cream Streusel Brioche Puff Pastry Nougatine Pineapple Chips Toasted Nuts Fried Herbs Tempered Chocolate XII. Sources XIII. Acknowledgments

Reviews

"If you're serious about making desserts, Payard's book is indispensable. In vivid and engaging detail, it tells you all you need to know about setting up a well-equipped pastry kitchen and what it takes to run it: the tools you'll need and how to use them; the ingredients you'll want and where to find them. Though Payard's plated des serts have evolved over the years, his work remains grounded in classical training. To absorb his teachings is to learn from a master of the craft."
--THOMAS KELLER, chef, The French Laundry "Francois Payard was at the forefront of every exciting change and trend in pastry over the past quarter century, and now, with this gorgeous book, we can be there, too, seeing the evolution of plated desserts, understanding how the elements of great desserts come together, and, best of all, because of Francois' and Tish Boyle's clear directions, making them ourselves. There is something delicious to discover on every page."
--DORIE GREENSPAN, author of Around My French Table and owner of Beurre & Sel cookies "I first met Francois Payard many years ago, yet I continue to be dazzled by his creativity and his style, which always highlights the essence of taste. Francois has made a statement throughout his career of creating simple but delicate desserts that reveal the richness of textures and flavors. I am eager to follow his deserved success and his further achievements for many years to come."
--PIERRE HERME, pastry chef "Francois is truly a French pastry master whose influence has reached so many American kitchens. Although he is a third-generation chef and expert in the classics, he doesn't shy away from embracing new techniques and global, even unusual fla vors. The result is a truly original style with stunning presentations."
--DANIEL BOULUD, chef and owner, Restaurant DANIEL "Payard Desserts is really a 'best of' collection from the great talent and creativity of Francois Payard. This beautiful book includes many wonderful techniques that help demystify the stunning desserts created in the last twenty-five years by one of the most talented pastry chefs of our time."
--ERIC RIPERT, chef and co-owner, Le Bernardin "Payard Desserts is a visually appealing book with easy-to-follow techniques that help 'decode' classic French desserts...Overall, Payard Desserts is an impressive collection of desserts from a trendsetting master pastry chef whose work will inspire generations to come."--NORMAN D. MILLER, American Cake Decorating

If you re serious about making desserts, Payard s book is indispensable. In vivid and engaging detail, it tells you all you need to know about setting up a well-equipped pastry kitchen and what it takes to run it: the tools you ll need and how to use them; the ingredients you ll want and where to find them. Though Payard s plated des-serts have evolved over the years, his work remains grounded in classical training. To absorb his teachings is to learn from a master of the craft.
--THOMAS KELLER, chef, The French Laundry Francois Payard was at the forefront of every exciting change and trend in pastry over the past quarter century, and now, with this gorgeous book, we can be there, too, seeing the evolution of plated desserts, understanding how the elements of great desserts come together, and, best of all, because of Francois and Tish Boyle s clear directions, making them ourselves. There is something delicious to discover on every page.
--DORIE GREENSPAN, author of Around My French Table and owner of Beurre & Sel cookies I first met Francois Payard many years ago, yet I continue to be dazzled by his creativity and his style, which always highlights the essence of taste. Francois has made a statement throughout his career of creating simple but delicate desserts that reveal the richness of textures and flavors. I am eager to follow his deserved success and his further achievements for many years to come.
--PIERRE HERME, pastry chef Francois is truly a French pastry master whose influence has reached so many American kitchens. Although he is a third-generation chef and expert in the classics, he doesn t shy away from embracing new techniques and global, even unusual fla-vors. The result is a truly original style with stunning presentations.
--DANIEL BOULUD, chef and owner, Restaurant DANIEL Payard Desserts is really a best of collection from the great talent and creativity of Francois Payard. This beautiful book includes many wonderful techniques that help demystify the stunning desserts created in the last twenty-five years by one of the most talented pastry chefs of our time.
--ERIC RIPERT, chef and co-owner, Le Bernardin"Payard Desserts is a visually appealing book with easy-to-follow techniques that help 'decode' classic French desserts...Overall, Payard Desserts is an impressive collection of desserts from a trendsetting master pastry chef whose work will inspire generations to come."--NORMAN D. MILLER, American Cake Decorating
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