The Pie and Pastry Bible

By Rose Levy Beranbaum

The Pie and Pastry Bible is your magic wand for baking the pies, muffins, and pastries of your dreams—the definitive paintings by way of the country's most sensible baker.

The Pie and Pastry Bible is your magic wand for baking the pies, truffles, and pastries of your dreams—the definitive paintings through the country's most sensible baker.

-More than three hundred recipes, 2 hundred drawings of ideas and kit, and 70 colour photographs of comprehensive pies, muffins, and pastries

-Easy-to-follow recipes for fruit pies, chiffon pies, custard pies, ice-cream pies, meringue pies, chocolate pies, muffins and tartlets, turnovers, dumplings, biscuits, scones, crostadas, galettes, strudel, fillo, puff pastry, croissants (chocolate, too), Danish, brioche, sticky buns, cream puffs, and profiteroles

-All forms of fillings, glazes, toppings, and sauces, together with pastry cream, frangipane, Chiboust, fruit curds, ice lotions, fondant, fruit preserves, streusel, meringues, ganache, caramel, and sizzling fudge

-A separate bankruptcy that includes foolproof flaky, delicate, and unique crusts of each style conceivable. listed below are a number of: Flaky Cream Cheese Pie Crust, Flaky Cheddar Cheese Pie Crust, Miracle Flaky Lard Pie Crust, and Flaky Goose fats Pie Crust; Bittersweet Chocolate, Coconut, Ginger, and candy Nut Cookie Crusts; and Vanilla, Gingersnap, Chocolate, and Graham Cracker Crumb Crusts

-Countless information that clear up any challenge, together with the secrets and techniques to creating a juicy fruit pie with a crisp backside crust and a lemon meringue pie that does not weep

-How to make a young and flaky pie crust in less than 3 minutes

-How to make the simplest brownie ever right into a crustless tart with puddles of ganache

-Exciting savory recipes, together with meat loaf wrapped in a flaky Cheddar cheese crust and a roasted poblano quiche

-Extensive adorning innovations for the start baker alike that enable you to make chocolate curls, pipe rosettes, crystallize flora and leaves, and more

-Detailed info on parts and gear, formerly to be had basically to professionals

-The marriage ceremony cake reconceived as a Seven-Tier Chocolate Peanut Butter Mousse Tart

-Pointers for fulfillment stick with the recipes, ensuring ideal effects whenever

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With cornstarch, the liquid has to be simmered for approximately 30 seconds after achieving a boil. eliminate it from the warmth and stir within the non-compulsory Chambord. Pour the glaze right into a heatproof measuring cup with a spout and drizzle it over the outside of the pie. Refrigerate for no less than 6 hours sooner than serving. To serve: If wanted, beautify with a border of piped whipped cream. shop Refrigerated, three to four days; frozen (without whipped cream border), as much as three weeks. knowing much less gelatin (2 teaspoons rather than 2½ teaspoons) than the standard 1 teaspoons in line with cup of liquid is utilized in this filling a result of average pectin within the cranberries, which factors the combination to thicken.

Candy Ginger Cookie Tart Crust for a 9½-inch tart (page 58), prebaked 1 cup 10 oz. 288 grams Poached Pears 2 huge ripe yet enterprise Barttett pears, unpeeled* 1 pound 454 grams water 1½ liquid cups 12. five oz. 354 grams freshly squeezed lemon juice 2 teaspoons zero. three ounce 10 grams Poire William eau-de-vie 2 tablespoons 1 ounce 28 grams sugar ¼ cup 1. seventy five oz 50 grams vanilla bean, cut up lengthwise 1 inch • • Custard Filling sugar 2 tablespoons 1 ounce 25 grams salt a pinch • • gelatin 1½ teaspoons • five grams three huge egg yolks three½ tablespoons 2 oz fifty six grams reserved syrup from poaching pears (¾ cup) (7 oz) (200 grams) heavy cream ½ cup four oz. 116 grams Meringue 1 egg white 2 tablespoons 1 ounce 30 grams cream of tartar teaspoon • • sugar 2½ tablespoons 1 ounce 31 grams Poire William eau-de-vie 1 tablespoon zero.

A couple of minutes later, while the flame reached the escaping gasoline, there has been the loud explosion she had expected (not to say unnecessarily created). mins later, my grandmother (whose area the kitchen really used to be) got here working in crying, “The cleaning soap, the cleaning soap! ” It grew to become out she kept her bars of cleaning soap for dishwashing within the broiler lower than the oven. The cleaning soap, by way of then, was once melted and effervescent (much to my amusement). however the worst shock used to be but to come back. in the course of the baking of the pie, the cherry juice began effervescent out of the pie and onto the ground of the oven the place it began to burn and smoke.

Utilizing a pastry fabric and sleeve rubbed with flour or sheets of plastic wrap flippantly sprinkled with flour, roll the dough inch thick or much less and big adequate to chop a 13-inch circle. Use an expandable flan ring or a cardboard template and a pointy knife as a consultant to chop out the circle. move the dough to the pie pan. it's going to expand approximately ¾ inch previous the facet of the pie plate. Fold this dough less than in order that it really is flush with the periphery of the pie plate. conceal the pastry with plastic wrap and refrigerate it for at least half-hour and a greatest of three hours.

The combination might be in debris and won't carry jointly. Spoon it into the plastic bag. maintaining either ends of the bag commencing together with your palms, knead the aggregate by way of alternately urgent it, from the surface of the bag, with the knuckles and heels of your palms until eventually the aggregate holds jointly in a single piece and feels somewhat stretchy while pulled. Wrap the dough with plastic wrap, flatten it right into a disc, and refrigerate for no less than forty five mins, ideally in a single day. shop Refrigerated, as much as 2 days; frozen, as much as three months.

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