Does the thought of baking a cake conjure up a nightmare vision of a 15-ft layer cake, scrolled and fluted with decorations fit for a king? If the word “dessert” just throws you into a cold sweat, the inside scoop on desserts is: they’re actually simple to make. And with the right help...well, just a piece of cake.
In the end, desserts are no harder to make than entrées. And with Desserts For Dummies, you’ll cut even a Wedding Cake recipe down to size, flip Crepes Suzette with aplomb, and throw together a batch of Chocolate Truffles your local chocolatier will envy. And with this handy, down-to-earth guide from a leading pastry chef and a former New York Times restaurant critic, you’ll discover the proper way to read a dessert recipe, organize your ingredients, and also how to:
- Think like a sweet chef—including basic tips on measuring, weighing, presenting, gauging cooking time, and pairing desse rts with meals
- Stock a pantry, and use leftovers creatively (such as caramel and meringue)
- Set up a kitchen—including tips on counter height and ovens
- Select the right cooking tools and how to use them
Before you know it, you’ll start creating desserts that you’ve only dreamed of, like:
- Pies and tarts—including Mom’s Apple Pie, Banana Cream Pie, Raspberry Tart, and Linzertorte
- Puff pastry, cream puffs, and éclairs—Classic Puff Pastry, Profiteroles, Napoleons, and Eclairs
- Crepes and blinis—including Crepes Suzette and Chocolate Blinis with Diced Bananas
- Custards and puddings—including Zabaglione, Vanilla Pastry Cream, Traditional Bread Pudding, and Rice Pudding
- Homemade cakes—including Whipped Cream Layer Cake, Classic Chocolate Mousse Layer Cake, and Yellow Chiffon Cake with Chocolate Frosting
