The term "pastry" represents a divine assortment of beautifully crafted baked goods, each a unique expression of flavor and texture. These delectable delights are created from the most humble of ingredients, resulting in a magical culinary transformation. The charm of pastry lies in its exquisite and refined appearance, ranging from flaky croissants and cream-filled eclairs to delicate macarons and fruit-topped tarts.

It's Time to Bake Pastries delves into the fundamental types of French pastry dough, each possessing distinctive characteristics and versatile applications, that serve as the basis for an array of irresistible treats. Featuring more than 60 foundational recipes, step-by-step instructions, helpful tips and tricks, and full-color photography throughout, this book will give you the knowledge and confidence to master the essentials of pastry to create patisserie-style bakes at home.

Chapter Titles

Pate Feuilletee: Puff Pastry Dough

Tarte Tatin, Mille-Feuilles, Palmiers

Pate Friable: Pie and Tart Crust Dough

Tarte au Citron, Linzer Torte, Frangipane Tart

Pate Viennoise: Yeasted Laminated and Sweetened Leavened Dough

Croissants, Danish, Brioche

Pate a Choux: Choux Pastry Dough

Eclairs, Cream Puffs, Gougeres

Pate Battue and Pate Tournee: Cake Batter and Cookie Dough

Macarons, Madeleines, Gateau Opera