Bake with Benoit Blin: Master Cakes, Pastries and Desserts Like a Professional - Hardcover

Blin, Benoit

Hardcover

ISBN 10: 1784887129 ISBN 13: 9781784887124

Publisher: Hardie Grant Books (UK), 2024

Synopsis

With a foreword by Raymond Blanc

Develop your baking skills, understand the building blocks to baking brilliantly and learn core techniques to use in Benoit’s foolproof recipes.

Each recipe is one of three levels, so you can start with the basics and work your way up from baking novice to creating show-stopping creations:
* Sweet and Simple,
** Baking Star
*** Bake Like a Pro

Following Benoit’s guidance, you’ll make classic doughs, including puff pastry, choux pastry and brioche, learning how to create stand-out bakes with perfect texture and flavour. Try your hand at crispy, buttery Palmiers, classic viennoiseries like Pain aux Raisin, build pies and tarts including Tarte Tatin and Salted Caramel Millionaire Chocolate Tart, and make traditional offerings such as Coffee & Orange Crème Brûlée and Macarons, as well as impressive recipes like Lemon & Grapefruit Dacquoise.

With this masterclass from Chef Pâtissier at Le Manoir Aux Quat’Saisons and judge of Bake Off: The Professionals, you will be inspired to create your own masterpieces at home. 

About this title

About the Author

Benoit Blin has been Raymond Blanc’s Head Pastry Chef at the award-winning Le Manoir aux Quat’Saisons in Oxfordshire since 1995. A judge and host on Channel 4’s Bake Off: The Professionals, Benoit is passionate about supporting future pastry chefs. In 2005, he was awarded the title of Master of Culinary Arts, the most prestigious pastry accolade in the UK, and in 2009 was recognised as Pastry Chef of the Year. 

From the Back Cover

Learn how to bake masterpieces at home with one of the best pastry chefs in the business.

Edition details

• Publisher: Hardie Grant Books (UK)
• Publication date: 2024
• Language: English
• ISBN 10: 1784887129
• ISBN 13: 9781784887124
• Binding: Hardcover
• Edition number: 1
• Number of pages: 256