The Art of French Pastry

Pfeiffer, who grew up in his family-owned Alsatian bakery, apprenticed under a master pastry chef, and founded the prestigious French Pastry school, shares his considerable knowledge and offers expert guidance through every step of every recipe. Pfeiffer starts with the fundamentals, from simple syrup and pastry cream to brioche and ganache, basics that must be mastered before tackling recipes in later chapters. Recipes not only detail each step but also explain the “why” behind combining certain ingredients first, using certain tools over others, and baking at the right temperatures. Photographs demonstrate tricky matters such as knowing when you’ve achieved the right consistency for choux paste or meringues. Techniques such as piping are covered at length, including how to properly fill and hold the pastry bag and how to create the desired size. Diagrams are precise and leave no doubt as to the proper approach. Classic recipes include chocolate éclairs, croissants, and three varieties of tart dough with several delectable filling options. Cookies, cakes and ice creams, and a wonderful chapter on Alsatian specialties round out this superb collection. For those looking for the definitive guide to French pastry, they should look no further than this comprehensive and user-friendly collection. (Dec.)