Chocolate Epiphany: Exceptional Cookies, Cakes, and Confections for Everyone - Hardcover

Payard, Francois; McBride, Anne E.

Hardcover

ISBN 10: 0307393461 ISBN 13: 9780307393463

Publisher: Clarkson Potter, 2008

Synopsis

Celebrated French pastry chef and owner of one of New York City’s favorite bakeries presents an impressive and comprehensive dessert cookbook with recipes for everything chocolate, from easy cookies to showstopping cakes.

On any given weekend at the esteemed New York City institution Payard Pâtisserie & Bistro, locals and tourists swoon over sweet delicacies like creamy chocolate truffles, fruit tarts, and delicate, decadent cookies, while brides take note of the stylish wedding cakes in the window.

For the first time, its owner, famed pastry chef François Payard, devotes his creative powers solely to chocolate, sharing 100 recipes for home cooks of every level in Chocolate Epiphany. From easy to challenging, white to bittersweet, a stunning and sumptuous dessert awaits on every page. Thanks to the clear and thorough recipes, treats such as Bittersweet Chocolate Sorbet, Chocolate Sticky Toffee Pudding, and Milk Chocolate Truffles à l’Ancienne are not only delicious but also accessible. And for the ambitious, Chocolate Coconut Caramel Cake, Cranberry-Chestnut Tart, or Milk Chocolate and Candied Kumquat Napoleans could be the perfect end to an extravagant dinner party.

Inside you’ll find chapters devoted to:

•Breads and Brunch Dishes
•Cookies and Petits Fours
•Candies and Chocolates
•Custards, Mousses, and Meringues
•Plated Desserts
•Tarts
•Cakes

With a rich, full-color design and stunning photography throughout, Chocolate Epiphany is the perfect gift for chocoholics and everyone looking to enlarge his or her dessert repertoire.

About this title

About the Author

François Payard, a third-generation French pastry chef and James Beard Award winner, owns Payard Pâtisserie & Bistro in New York City with locations in São Paulo, Rio de Janeiro, Tokyo, and Caesars Palace, Las Vegas. He is the author of Simply Sensational Desserts and Bite Size.

Reviews

Denizens of New York City’s chic Upper East Side have long reveled in the glorious desserts produced in François Payard’s bakery. Now pastry fans west of the Hudson have a guide for re-creating Payard’s phenomenal chocolate creations. Noted for his luxurious wedding cakes, Payard instructs his readers in the less-daunting craft of baking other cakes, ranging from a five-ingredient afternoon cake through an appealing if elaborate chocolate-coconut-caramel fantasy. He reimagines angel food cake by baking it in layers instead of in the traditional tube pan. He also presents chocolate custards, cookies, mousses, ice creams, and candies. Photographs of many of these desserts illuminate their creator’s sublime artistry, but home cooks can make just components of these for less-elaborate but equally tasty versions. Guides to bakers’ techniques and sources for ingredients and specialized equipment give useful help. Directions for tempering chocolate assist committed chocolate chefs achieve success. --Mark Knoblauch

Edition details

• Publisher: Clarkson Potter
• Publication date: 2008
• Language: English
• ISBN 10: 0307393461
• ISBN 13: 9780307393463
• Binding: Hardcover
• Number of pages: 272