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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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    BAKE From Scratch

    Hoffman Media
    Hardcover (352 pages)

    BAKE From Scratch
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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.

    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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    Product Description:

    Macarons, the stuff of bakers’ candy-coated dreams, have taken the world by storm and are demystified here for the home baker, With dozens of flavor combinations, recipes are structured with three basic shell methods—French, Swiss, and Italian—plus one never-before-seen Easiest French Macaron Method. Pick one that works for you, and go on to create French-inspired pastry magic with nothing more than a mixer, an oven, and a piping bag.
     
    Try shells flavored with pistachio, blackberry, coconut, and red velvet, filled with the likes of sesame buttercream, strawberry guava pâte de fruit, crunchy dark chocolate ganache, and lemon curd. Or go savory with shells like saffron, parsley, and ancho chile paired with fillings like hummus, foie gras with black currant, and duck confit with port and fig. The options for customization are endless, and the careful, detailed instruction is like a private baking class in your very own kitchen! All recipes have been tested by students and teachers alike and are guaranteed to bring the flavors of France right to your door.

    Pierre Hermé Macarons: The Ultimate Recipes from the Master Pâtissier

    By Pierre Hermé

    Harry N. Abrams
    Released: 2015-10-06
    Hardcover (264 pages)

    Pierre Hermé Macarons: The Ultimate Recipes from the Master Pâtissier
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    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

    Ruffenach, France/ Robertson, Chad/ Waters, Alice (FRW)/ Ruffenach, France (PHT)
    Hardcover (224 pages)

    Tartine
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    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 Art of French Pastry

    By Jacquy Pfeiffer

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

    The Art of French Pastry
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    • Used Book in Good Condition
    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.

    My Paleo Patisserie: An Artisan Approach to Grain Free Baking

    By Jenni Hulet

    imusti
    Released: 2015-04-07
    Hardcover (312 pages)

    My Paleo Patisserie: An Artisan Approach to Grain Free Baking
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    • Victory Belt Publishing
    Product Description:
    My Paleo Patisserie gathers all the rich heritage, exquisite elegance, and rustic beauty of traditional patisserie baking and seamlessly melds it with the gluten-free and Paleo-inspired diet.

    Drawing on over two decades of experience in traditional and modern patisserie baking, Jenni Hulet brings the spirit of patisserie baking alive in this lavishly photographed collection of recipes.

    Each section of My Paleo Patisserie introduces and adapts the fundamental elements and techniques of traditional patisserie baking for the grain-free baker. With dozens of beloved culinary standards and hundreds of potential recipe combinations, My Paleo Patisserie is an indispensable resource of creative grain-free confectionery.

    Patisserie at Home

    By Melanie Dupuis

    Harper Design
    Released: 2016-11-08
    Hardcover (288 pages)

    Patisserie at Home
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    Product Description:

    The ultimate French pastry and dessert cookbook, featuring 100 sumptuous, easy-to-master recipes, stunning full-color illustrations, and a breathtaking design that helps home cooks create the perfect dessert.

    In this essential baking bible, patissiere Melanie Dupuis and molecular gastronomist Anne Cazor demystify the art of French baking for home cooks, giving them the tools, instructions, and recipes to create the most delicious and elaborate desserts.

    Patisserie at Home begins with the fundamental base recipes for pastry dough (broken, puff, brioche, and more) and fillings (creams, custards, ganache, butters, mousses), techniques for mastering chocolate, and the art of transforming sugar. Then come the recipes—dozens of the most famous French pastries and desserts, from meringues to Madeleines, croissants to Chantilly cream, brioche to biscuits, as well as cakes, cookies, creams, and tarts. The authors provide a technical breakdown and unique graphic for each recipe, explaining the science of the composition and the technique, along with step-by-step photos and a large full-page image of the final dish.

    Indulge you sweet tooth, impress guests, and wow your family—with Patisserie at Home, anyone can enjoy an irresistible taste of France!

    The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition

    By Bo Friberg

    Wiley
    Hardcover (1040 pages)

    The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition
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    Product Description:
    The reference of choice for thousands of pastry chefs and home cooks
    A favorite of pastry lovers and serious chefs worldwide, The Professional Pastry Chef presents comprehensive coverage of basic baking and pastry techniques in a fresh and approachable way. Now skillfully revised and redesigned to meet the needs of today's pastry kitchen, this classic reference is better-and easier to use-than ever.
    The new edition contains more than 650 recipes, which offer a new emphasis on American applications of European techniques with yields suitable for restaurant service or for entertaining at home. It shares encyclopedic guidance on everything from mise en place preparation and basic doughs to new chapters covering flatbreads, crackers, and homestyle desserts. Throughout, award-winning Executive Pastry Chef Bo Friberg explains not only how to perform procedures, but also the principles behind them, helping readers to build a firm foundation based on understanding rather than memorizing formulas. Illustrated step-by-step instructions demystify even the most complex techniques and presentations, while 100 vivid color photographs bring finished dishes to life with a sublime touch of visual inspiration. Whether used to develop skills or refine techniques, to gain or simply broaden a repertoire, The Professional Pastry Chef is filled with information and ideas for creating mouthwatering baked goods and tantalizing desserts-today and for years to come.

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

    By Jessica Segarra

    Adams Media
    Released: 2012-11-18
    Hardcover (176 pages)

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

    Mad About Macarons!: Make Macarons Like the French

    By Jill Colonna

    imusti
    Hardcover (128 pages)

    Mad About Macarons!: Make Macarons Like the French
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    • Waverley Books Ltd
    Product Description:
    The best guide available for making Parisian macarons at home. Jill Colonna guides you simply yet precisely through each step in making perfect Parisian macarons every time.

    Stylish and fun, this colorful book contains 37 tried-and-tested macaron recipes plus well over a hundred mouth-watering photos.

    Classics contain rose or pistachio and also include a nut-free macaron. Be inspired with sticky toffee, chocolate-beetroot or pistachio-wasabi to giant coffee macarons with tiramisu cream. Stun your guests with mini Thai Green Curry Macarons, sensational either before or during dinner.

    Beverage pairings are suggested for each gluten-free macaron recipe, along with decorative ideas for weddings, children's parties, gifts plus many other tips.

    Note: Measurements are given in grams.

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