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By Dean Brettschneider
Sign up for award profitable international Baker and pâtissier Dean Brettschneider as he demonstrates the secrets and techniques to creating really melt-in-your-mouth pies. there's not anything extra gratifying than tucking right into a piping-hot, freshly baked pie, tart or quiche that has simply pop out of the oven. even if you wish savoury or candy, humble or sophisticated, small or family-sized, this ebook features a large choice of recipes for all of them. greater than 80 of the main impossible to resist pastry classics and creations from around the globe make this an international baking bible.
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Additional resources for Pie: 80+ Pies and Pastry Delights
Example text
5 Use the fondant marking tool to score vertical lines over the 3 Form a slight arc in the end of the brown fondant stem and place it on entire surface of the sheet of black fondant. B a piece of parchment paper. 6 Wrap the black fondant neatly around the bottom cake. Cut away excess fondant with a pastry wheel. 7 Place a parchment square on top of the cakelet and turn it right side up (wide end on top). 4 Roll the red fondant into a large gumball shape. 5 Use the cone tip of your fondant tool to create an indentation in the cherry and then insert the stem into it.
Adhere the strip around the bottom of the saucer using water and a paint brush. indd 54 8/29/14 5:24 PM At the Market Level Intermediate/Difficult Batter yields enough cake for 1 cakelet Fondant quantity listed is suitable to complete 1 cakelet My mother is an amazing cook, and I can still vividly recall how excited I would get when I would see her coming home from the market with bags filled with goodies. ) graced our dinner table every night. Mom showered us in culinary love, and it all started with those brown paper grocery bags.
Refrigerate. Assemble A 1 Remove the cakes from the refrigerator. 2 Apply water to center of the saucer cakelet and adhere the saucer to the teacup. 3 Place a parchment square on top of the cakelet and turn it right side up. 4 Dust a clean, dry work surface with cornstarch and roll out the chocolate or brown fondant until it is ⅛ in (3 mm) thick. 5 Use the 4-in (10-cm) circle cutter to cut out a circle. B 6 Thinly coat the top of the cakelet with Vanilla Frosting and adhere the brown circle. 7 Fill a piping bag fitted with a #4 tip with royal icing.