Maison Kayser's French pastry workshop / Eric Kayser

Includes index.

Intro -- Title Page -- Copyright -- Table of Contents -- Foreword -- Essential Tips for Baking Success -- Equipment -- Methods -- Les Gâteaux de Tous les Jours: EVERYDAY LOAVES AND CAKES -- Cake à la Pistache et aux Griottes: Pistachio and Cherry Loaf Cake -- Cake au Citron Confit: Candied Lemon Loaf Cake -- Cake à l'Orange: Orange Loaf Cake -- Cake aux Fruits Confits: Candied Fruit Loaf Cake; Cake au Pavot et au Citron Vert: Lime and Poppy Seed Loaf Cake -- Cake Coco-Rhum: Coconut-Rum Loaf Cake; Cake au Chocolat: Chocolate Loaf Cake; Mi-cuit au Chocolat: Molten Chocolate Cake -- Cheesecake (step-by-step recipe). BrowniesPain d'Épices aux Fruits: Spice Cake with Dried Fruit; Gâteau Basque: Almond Custard Tart; Kugelhopf: Yeasted Fruit Bread; Les Biscuits: TEA CAKES AND COOKIES; Madeleines: Butter Cakes; Financiers Nature: Almond Cakes -- Financiers Chocolat ou Pistache: Chocolate or Pistachio Almond Cakes -- Financiers au Thé Vert: Green Tea Cakes -- Tuiles aux Amandes: Almond Wafers; Tuiles à l'Orange: Orange Wafers; Palets aux Raisins: Raisin Crisps -- Diamants Nature; Butter Cookies; Diamants au Chocolat: Chocolate Butter Cookies; Meringues; Langues-de-Chat: Crispy "Cat Tongue" Cookies. Dark Chocolate-Nut or White Chocolate-Macadamia CookiesPain Turc: Almond Biscuits; Les Tartes: TARTS; Pâte Sablée: Basic Crumbly Sweet Pastry Dough (step-by-step recipe); Tarte aux Fraises et Crème Légère à la Vanille: Strawberry Tart with Vanilla Cream; Tarte Chocolat Praline: Chocolate Praline Tart; Tarte aux Abricots et Crème Amande-Pistache: Apricot-Pistachio Tart; Tarte au Citron Meringuée: Lemon Meringue Tart; Tarte Passion-Framboises: Passion Fruit and Raspberry Tart -- Tarte aux Poires et aux Figues: Fig and Pear Tart -- Tarte Monge: Mixed Berry Tart. Tarte aux Framboises Façon Sablé Breton: Raspberry Tart with Shortbread CrustTarte Tatin: Apple Upside-Down Tart -- Tarte Crumble aux Griottes: Cherry Crumble Tart; Tarte Crumble aux Pommes: Apple Crumble Tart -- Tarte au Caramel et au Chocolat au Lait: Milk Chocolate and Caramel Tart -- Tarte au Café et au Chocolat: Coffee and Chocolate Tart -- La Fameuse Pâte á Choux: CHOUX PASTRIES -- Pâte à Choux: Classic Cream Puff Dough (step-by-step recipe) -- Chouquettes: Sugar Puffs -- Paris-Brest: Layered Pastry Cake with Praline Cream -- Éclairs à la Fraise: Strawberry-Filled Pastry Fingers. Éclairs Pistache et Framboises -- Pistachio and Raspberry Pastry FingersReligieuses Passion -- Passion Fruit Cream Puffs -- Éclairs au Café -- Coffee-Filled Pastry Fingers -- Éclairs au Chocolat: Chocolate-Filled Pastry Fingers -- Saint-Honoré: Layered Puff Pastry Cake with Chantilly Cream and Caramel Glaze (step-by-step recipe) -- Les Incontournables: CLASSIC AND TIMELESS CAKES -- Pâte Feuilletée: Puff Pastry Dough (step-by-step recipe) -- Crème Pâtissière: Pastry Cream (step-by-step recipe) -- Crème Pâtissière avec Gélatine; Pastry Cream with Gelatin -- Crème Pâtissière au Beurre -- Pastry Cream with Butter.

Originally published in France, Maison Kayser's French Pastry Workshop provides step-by-step instruction for making dozens of classic desserts. From festive creations to simple but sophisticated fare, Kayser provides clearly written recipes and his expert insight so you can replicate his delectable creations.