Simply Sensational Desserts: 140 Classics for the Home Baker from New York's Famous Patisserie and Bistro
Payard Pâtisserie and Bistro has won the devotion of Manhattan's pickiest sweet tooths, who hardly know which of its treats to devour first: the extra-tart Lemon Tart, the Chocolate Mikado Cake, or the Frozen Coconut Soufflé, among other delights.Besieged with requests for the recipes, the store's award-winning owner and pastry chef, Françoise Payard, has responded wisely with a book geared to the home baker.Simply Sensational Dessertspresents over 140 Payard classics transformed (where necessary) to make their preparation absolutely accessible. Everyday and advanced bakers alike will delight in Payard's easy yet uncompromised formulas, not to mention the results they yield.Beginning with chapters devoted to ingredients, fundamental techniques, and pastry basics like sweet tart dough and genoise--the building blocks of Payard's repertoire and never more simply conceived--the book also presents dessert soups, cookies and petits fours, chocolate cakes (don't miss the Chocolate Pudding Cake), tarts, soufflés;, candies, ice creams, and granités. Special chapters devoted to weekend cakes like pain d'epices--portable treats designed for casual munching--and holiday cakes, cookies, and bites conclude the feast. And a feast it is: besides recipes for the four-star goodies mentioned above, Payard includes Rhubarb Lemongrass Soup, Pistachio-Almond Biscotti, Pecan Reine de Saba, Rustic Peach Tart, Chestnut Yule Log, and Soft Chocolate Caramels. Payard also offers his special take on Belgian waffles, tuiles (his pistachio-almond version is stellar), macaroons, pound and fruit cakes, charlottes, and that most perfect dessert (and dessert accompaniment), vanilla ice cream, among others. Color photos profile Payard's homey yet sophisticated desserts--all designed, as Payard tellingly notes, to be made.--Arthur Boehm