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    RecipesManiac.com   >   Baking Cookbooks   >   Pastry

       
     

    Pastry Cookbooks and Recipes


    Pastry Pastry are baked foods made from dough, the dough being made from flour, the flour typically being made from a combination of flour, butter, shortening, baking powder and eggs. The dough may be sweetened or unsweetened - the key different from bread, is that pastry has a higher fat content which gives it a crumbly texture.

    Some popular pastry recipes and dishes include:
    • Apfel strudel - This is an Austrian recipe. It is a pastry filled with apples, sugar and raisins. Sometimes cinnamon or rum is also added to the filling in order to enhance the flavor.

    • Bakewell tart - This is a traditional British recipe. It consists of a pastry shell, filled with jam (fruit preserve) and a sponge-like filling.

      Bakewell tart

    • Baklava - Baklava is a sweet pastry dessert made with phyllo dough, and filled with chopped walnuts or pistachios, and sweetened with syrup or honey. It is found in Greek cuisine, Cypriot cuisine, Turkish cuisine, and the cuisine of a number of other countries in the Balkans and eastern Mediterranean.

      Baklava

    • Boeregs - Boeregs are savory pies made from phyllo pastry that originate in Armenian cuisine. Boeregs usually have spicy fillings, which may include cheese, spinach or ground beef.

    • Éclair - This is a famous French recipe. It is made from hollow baked pastry, which allowed to cool, and then filled with pastry cream (crème pâtissière), custard or whipped cream, and finally topped with chocolate.

    • Gözleme - This is a Turkish recipe for savory pastry. It is made made by thinly rolling dough and repeatedly folding. It is then filled and browned in a pan. There are many different variations, each with their own names, including Etli (containing a meat filling), Ispanakli (containing spinach), Karisik (containing mixed filling), Katmer (plain with non filling), Kiymali (containing ground lamb), Mantarli (containing mushrooms), Patatesli (containing mashed potatoes) and Peynirli (containing feta cheese).

    • Kanelbulle - This recipe comes from Swedish cuisine. It is a pastry roll flavored with cinnamon.

    • Melktert - The name of this South African dish means "milk tart" in Afrikaans. It is made by filling a pastry crust with a creamy filling made from milk, flour, sugar and eggs. Cinnamon is sometimes sprinkled on the surface.

    • Qaghaq ta' l-Ghasel - This is a famous Maltese recipe. It is a light pastry ring made with honey or treacle. The dish was originally eaten during the Christmas period, but nowadays is eaten all year round.


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    Pastry Cookbooks

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    The Pastry Chefs Little Black Book

    By Michael Zebrowski and Michael Mignano

    The Chefs Connection
    Hardcover (544 pages)

    The Pastry Chefs Little Black Book
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    Product Description:
    The most anticipated book has arrived. The Pastry Chef s Little Black Book; a comprehensive collection of 500 professionally formatted recipes covering all aspects of the pastry arts. Authorized by award winning pastry chefs Michael Mignano and Michael Zebrowski. Forward by Ron Ben-Israel with photography by Battman

    Les Petits Macarons: Colorful French Confections to Make at Home

    By Kathryn Gordon

    Perseus Book Group
    Hardcover (270 pages)

    Les Petits Macarons: Colorful French Confections to Make at Home
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    • Running Press Book Publishers
    Product Description:
    Les Petits Macarons is your ultimate and easy guide to making delectable, bakery-quality macarons - at home!

    Macarons have become a worldwide sensation, whether it be because of their dazzling assortment of colors, their associations with Parisian elegance, or just because they taste amazing! These delectable little delights may seem daunting for any home baker, but authors Kathryn Gordon and Anne E. McBride are here to demystify macarons.

    This book is like a private baking class in your very own kitchen, with careful, detailed instruction and recipes guaranteed to bring the flavors of France right to your door. It features dozens of flavor combinations, structured around three basic shell methods-French, Swiss, and Italian-with a never-before-seen Easiest French Macaron Method (and a convenient Troubleshooting Guide) that is sure to make macaron magic possible for anyone using nothing more than a mixer, an oven, and a piping bag.

    Shell flavors include:
    • Pistachio
    • Blackberry
    • Coconut
    • Red velvet
    With an array of fillings:
    • Crunchy dark chocolate ganache
    • Lemon curd
    • Strawberry guava pate de fruit
    There are even savory flavors like saffron, parsley, and ancho chile paired with fillings like hummus, foie gras with black currant, or duck confit with port and fig. Les Petits Macarons offers endless possibilities for everyone to enjoy!



    Bachour The Baker

    By Antonio Bachour

    The Chefs Connection
    Hardcover (200 pages)

    Bachour The Baker
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    Product Description:
    Bachour the Baker is an indispensable pastry & dessert recipe book from world-renowned pastry chef Antonio Bachour. Learn how to make professional quality laminated dough by following the illustrated step-by-step instructions. Puff pastry, croissants, brioche, cookies, and more! Intended as a reference guide for the professional baker, this book is a treasure trove of pastry possibilities. 8.5 x 11 hardcover cookbook

    French Patisserie: Master Recipes and Techniques from the Ferrandi School of Culinary Arts

    By Ecole Ferrandi

    Flammarion
    Released: 2017-11-14
    Hardcover (656 pages)

    French Patisserie: Master Recipes and Techniques from the Ferrandi School of Culinary Arts
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    Product Description:
    Ferrandi, the French School of Culinary Arts in Paris—dubbed “the Harvard of gastronomy” by Le Monde newspaper­—is the ultimate pastry-making reference. From flaky croissants to paper-thin mille-feuille, and from the chestnut cream–filled Paris-Brest to festive yule logs, this comprehensive book leads aspiring pastry chefs through every step—from basic techniques to Michelin-level desserts. Featuring advice on how to equip your kitchen, and the essential doughs, fillings, and decorations, the book covers everything from quick desserts to holiday specialties and from ice creams and sorbets to chocolates.

    Ferrandi, an internationally renowned professional culinary school, offers an intensive course in the art of French pastry making. Written by the school’s experienced teaching team of master pâtissiers and adapted for the home chef, this fully illustrated cookbook provides all of the fundamental techniques and recipes that form the building blocks of the illustrious French dessert tradition, explained step by step in text and images. Practical information is presented in tables, diagrams, and sidebars for handy reference. Easy-to-follow recipes are graded for level of difficulty, allowing readers to develop their skills over time.

    Whether you are an amateur home chef or an experienced pâtissier, this patisserie bible provides everything you need to master French pastry making.

    Bake from Scratch: Artisan Recipes for the Home Baker

    83 Press
    Hardcover (352 pages)

    Bake from Scratch: Artisan Recipes for the Home Baker
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    Product Description:
    This collection of recipes from the first year of Bake from Scratch magazine features endless inspiration for home bakers. From the essential brioche and rye bread to a classic 1-2-3-4 cake with seasonal flavor variations and easy French gâteaux, this hard-cover, high-quality cookbook will be the go-to resource for those looking to bake artisan goods at home.

    Pierre Hermé Macarons: The Ultimate Recipes from the Master Pâtissier

    By Pierre Hermé

    Stewart Tabori Chang
    Released: 2015-10-06
    Hardcover (264 pages)

    Pierre Hermé Macarons: The Ultimate Recipes from the Master Pâtissier
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    • Stewart Tabori Chang
    Product Description:
    Including more than 60 elegantly photographed recipes, Pierre Hermé Macaron is the definitive guide to macarons. The uncontested leader of French pastry chefs, Pierre Hermé has made the macaron one of the most coveted, sought-after desserts from Tokyo to Paris to New York. In this comprehensive look at the beloved pastry, the classics such as vanilla and chocolate are explored alongside Hermé’s masterful inventions. His entirely original and inspired flavor combinations—such as cucumber and tangerine, wasabi cream and straw- berry, and hazelnut and asparagus—make it clear why Hermé’s macarons are famous the world over. The genius pâtissier’s best macarons, including many of his newest recipes, are revealed for the first time in a gorgeous volume that almost rivals the beauty of the exquisite creations featured within.

    Hardcover includes a removable step-by-step guide to techniques used throughout the book.
     
     

    Tartine

    By Elisabeth M. Prueitt

    Chronicle Books
    Hardcover (224 pages)

    Tartine
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    • Chronicle Books
    Product Description:
    Every once in a while, a cookbook comes along that instantly says "classic." This is one of them. Acclaimed pastry chef Elisabeth Prueitt and master baker Chad Robertson share not only their fabulous recipes, but also the secrets and expertise that transform a delicious homemade treat into a great one. It's no wonder there are lines out the door of Elisabeth and Chad's acclaimed Tartine Bakery. It's been written up in every magazine worth its sugar and spice. Here their bakers' art is transformed into easy-to-follow recipes for the home kitchen. The only thing hard about this cookbook is deciding which recipe to try first: moist Brioche Bread Pudding; luscious Banana Cream Pie; the sweet-tart perfection of Apple Crisp. And the cakes! Billowing chiffon cakes. Creamy Bavarians bursting with seasonal fruits. A luxe Devil's Food Cake. Lemon Pound Cake, Pumpkin Tea Cake. Along with the sweets, cakes, and confections come savory treats, such as terrifically simple Wild Mushroom Tart and Cheddar Cheese Crackers. There's a little something here for breakfast, lunch, tea, supper, hors d'oeuvresand, of course, a whole lot for dessert! Practical advice comes in the form of handy Kitchen Notes. These "hows" and "whys" convey the authors' know-how, whether it's the key to the creamiest quiche (you'll be surprised), the most efficient way to core an apple, or tips for ensuring a flaky crust. Top it off with gorgeous photographs throughout and you have an utterly fresh, inspiring, and invaluable cookbook.

    The Pie and Pastry Bible

    By Rose Levy Beranbaum

    scribner
    Released: 1998-11-11
    Hardcover (704 pages)

    The Pie and Pastry Bible
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    • The Pie And Pastry Bible by Rose Levy Beranbaum
    Product Description:
    The Pie and Pastry Bible is your magic wand for baking the pies, tarts, and pastries of your dreams—the definitive work by the country's top baker.

    -More than 300 recipes, 200 drawings of techniques and equipment, and 70 color pictures of finished pies, tarts, and pastries

    -Easy-to-follow recipes for fruit pies, chiffon pies, custard pies, ice-cream pies, meringue pies, chocolate pies, tarts and tartlets, turnovers, dumplings, biscuits, scones, crostadas, galettes, strudel, fillo, puff pastry, croissants (chocolate, too), Danish, brioche, sticky buns, cream puffs, and profiteroles

    -All kinds of fillings, glazes, toppings, and sauces, including pastry cream, frangipane, Chiboust, fruit curds, ice creams, fondant, fruit preserves, streusel, meringues, ganache, caramel, and hot fudge

    -A separate chapter featuring foolproof flaky, tender, and original crusts of every kind imaginable. Here are a few: Flaky Cream Cheese Pie Crust, Flaky Cheddar Cheese Pie Crust, Miracle Flaky Lard Pie Crust, and Flaky Goose Fat Pie Crust; Bittersweet Chocolate, Coconut, Ginger, and Sweet Nut Cookie Crusts; and Vanilla, Gingersnap, Chocolate, and Graham Cracker Crumb Crusts

    -Countless tips that solve any problem, including the secrets to making a juicy fruit pie with a crisp bottom crust and a lemon meringue pie that doesn't weep

    -How to make a tender and flaky pie crust in under three minutes

    -How to make the best brownie ever into a crustless tart with puddles of ganache

    -Exciting savory recipes, including meat loaf wrapped in a flaky Cheddar cheese crust and a roasted poblano quiche

    -Extensive decorating techniques for the beginning baker and professional alike that show you how to make chocolate curls, pipe rosettes, crystallize flowers and leaves, and more

    -Detailed information on ingredients and equipment, previously available only to professionals

    -The wedding cake reconceived as a Seven-Tier Chocolate Peanut Butter Mousse Tart

    -Pointers for Success follow the recipes, guaranteeing perfect results every time

    Mini Donuts: 100 Bite-Sized Donut Recipes to Sweeten Your Hole Day

    By Jessica Segarra

    Jessica Segarra
    Released: 2012-11-18
    Hardcover (176 pages)

    Mini Donuts: 100 Bite-Sized Donut Recipes to Sweeten Your Hole Day
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    • Mini Donuts 100 Bite Sized Donut Recipes to Sweeten Your Hole Day
    Product Description:
    Say hello to a brand-new way to brighten your morning—or any time of day! Jam-packed with gooey jellies, oozing with rich custards and creams, and covered with mouthwatering toppings, these mini donuts are bursting with big flavor. From recipes for the traditional donuts everyone craves like Chocolate Cake and Powered Sugar to fun, new twists like Chocolate-Bacon-Maple, the donuts in this cookbook will leave you begging for more than just a dozen. Best of all, almost all the recipes can be made in a mini donut maker appliance, a stovetop, or an oven, so all you'll need to create these bite-sized snacks is a hankering for something sweet.

    Inside this cookbook, you'll find helpful step-by-step instructions and 100 yummy donut recipes, including:
    • Maple-glazed
    • White chocolate–red velvet
    • Pineapple upside-down cake
    • Butterscotch-banana
    • Chai tea
    • S'mores
    With Mini Donuts, you'll never again have to wait in line for your favorite bakery treat!

    The Art of French Pastry

    By Jacquy Pfeiffer

    Knopf Publishing Group
    Released: 2013-12-03
    Hardcover (432 pages)

    The Art of French Pastry
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    • Knopf Publishing Group
    Product Description:

    Winner of  the 2014 James Beard Award for Best Cookbook, Dessert & Baking

    What does it take to perfect a flawless éclair? A delicate yet buttery croissant? To pipe dozens of macarons? The answer is: an intimate knowledge of the fundamentals of pastry. In The Art of French Pastry award-winning pastry chef Jacquy Pfeiffer, cofounder of the renowned French Pastry School in Chicago, gives you just that.

    By teaching you how to make everything from pâte à choux to pastry cream, Pfeiffer builds on the basics until you have an understanding of the science behind the ingredients used, how they interact with one another, and what your hands have to do to transform them into pastry. This yields glorious results! Expect to master these techniques and then indulge in exquisite recipes, such as:
     
    ·      brioche
    ·      napoléons / Mille-Feuilles
    ·      cream puffs
    ·      Alsatian cinnamon rolls / chinois
    ·      lemon cream tart with meringue teardrops
    ·      elephant ears / palmiers
    ·      black forest cake
    ·      beignets
     
    as well as some traditional Alsatian savory treats, including:
     
    ·    Pretzels
    ·    Kougelhof
    ·    Tarte Flambée
    ·    Warm Alsatian Meat Pie
     
    Pastry is all about precision, so Pfeiffer presents us with an amazing wealth of information—lists of necessary equipment, charts on how ingredients react in different environments, and the precise weight of ingredients in grams, with a look at their equivalent in U.S. units—which will help you in all aspects of your cooking.

    But in order to properly enjoy your “just desserts,” so to speak; you will also learn where these delicacies originated. Jacquy Pfeiffer comes from a long line of pastry chefs and has been making these recipes since he was a child working in his father’s bakery in Alsace. Sprinkled with funny, charming memories from a lifetime in pastry, this book will have you fully appreciating the hundreds of years of tradition that shaped these recipes into the classics that we know and love, and can now serve to our friends and families over and over again.

    The Art of French Pastry, full of gorgeous photography and Pfeiffer’s accompanying illustrations, is a master class in pastry from a master teacher.


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