Free Ebook Pâtisserie Gluten Free: The Art of French Pastry: Cookies, Tarts, Cakes, and Puff Pastries, by Patricia Austin
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Pâtisserie Gluten Free: The Art of French Pastry: Cookies, Tarts, Cakes, and Puff Pastries, by Patricia Austin
Free Ebook Pâtisserie Gluten Free: The Art of French Pastry: Cookies, Tarts, Cakes, and Puff Pastries, by Patricia Austin
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About the Author
Patricia Austin became a croissant maker at age seventeen, and later worked as pastry chef assistant to Jeffrey Hamelman (award-winning master baker and now director of the King Arthur Bakery). In 2005 Patricia founded her cottage industry Wild Flour Vermont Bakery, which incorporates her lifestyle of living close to the land. She also works as a baking consultant and recipe developer/tester. Her most recent projects include recipe testing for world renowned pastry chef Pierre Hermé’s newly released book, Pierre Hermé Macarons, as well as dessert testing for the MasterChef series. She lives in Brattleboro, Vermont.
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Product details
Hardcover: 344 pages
Publisher: Skyhorse (February 7, 2017)
Language: English
ISBN-10: 1510712925
ISBN-13: 978-1510712928
Product Dimensions:
7.5 x 1.2 x 9 inches
Shipping Weight: 2.4 pounds (View shipping rates and policies)
Average Customer Review:
4.2 out of 5 stars
30 customer reviews
Amazon Best Sellers Rank:
#33,684 in Books (See Top 100 in Books)
Exactly the book I wanted - and room for more recipes if they want to do a second edition. She recommends using a flour blend that is hard to find, Steve's - it's available on on Amazon but shipping is significant. The other choice is making her blend - but some recipes specify Steve's. Still, it's exciting to have all the GF choices. I've converted many recipes myself, not all work well, so I'm eager to try her approach. Some of these items are not conversions, they are inherently GF, like macarons. And many of these pastries are challenging to make well with consistent success. If you are already a serious baker and want to create GF items this one is worth the investment.
As a person with celiac disease, you are always trying to find something that tastes good. I have already made 3 recipes and the outcome was delicious. Some of them are complicated but totally worth spending the time and doing them right. I do recommend following the recipes 100%. Get a scale, you will need it.
Flaky pie crust, buttery brioche, crispy cookies with no grit!!! I couldn't be happier with this book. I honestly don't care about having to buy the pricey flour, it has been worth every penny to enjoy baked goods that taste the way they are supposed to, and I do recommend the flour blend to avoid the grittiness (especially for the cookies). I have enjoyed every recipe I have tried and look forward to trying them all. I don't think it's possible to overstate how enjoyable the brioche was, it brought tears to my eyes the first time I ate it.Also, as a former pastry chef, this book is written in a style that allows for endless variations. These base doughs can be used for all kinds of classic applications. So if you wish to expand your repertoire you can look into classic french pastry and easily come up with hundreds of new ways to use what is here.
Gorgeous book with tons of exciting treats for a former baker gone gluten-free. Here you'll find recipes that no other GF baker/cookbook dares to try replicating, and Austin does so with ease and beauty. I tried the chocolate macaron recipe and the dark chocolate ganache so far to excellent reviews, and can't wait to experiment further. Thank you for putting so much time and effort into such a beautiful, useful book. I am so happy to have this on my cookbook shelf, the one in the kitchen, with all the favorites, close at hand. +Note that the GF flour the book recommends is hard to find/expensive to ship on Amazon, so I have not tried the recipes with her recommended flour blend, but I've found King Arthur's GF All-Purpose blend worked so far!
So grateful for this book. I am an avid baker, obsessed really. When suddenly falling ill a few years ago, the one and only thing that continually made me sick while healing was gluten. This book is my legit baking bible. I adore French patisserie, and was so saddened thinking I would never enjoy perfectly buttery treats such as croissants, eclairs and my all time favorite financiers. This book is extremely well written, wonderfully guided so anyone can be a "boulanger" in their own kitchen. Thank you! I am eating a slice of melt-in-your-mouth lemon pound cake as I write. Man, I will never feel left out again.
I've had tremendously good luck with the financiers, madeleines, macarons, and brioche recipes, which have all turned out excellently. (5 stars!) I will be repeating these for the rest of my baking gf life. Great explanations of technique with the recipes for macarons!I am attempting to bake the croissant recipe (right now) & there is definitely some sort of error with the amount of flour or liquids in the original recipe. It really is SOUP! I just had to add ~ 1.5 Cups of additional flour (I weighed the ingredients as I started the recipe, but stopped weighing and eyeballed to consistency when rolling) just to be able to get the dough to a non-liquid consistency to be able to roll it out. I'm now 1/2 way through the turns for 1/2 of the dough.I'm hoping someone (publisher? author?) can update us here what the correct amounts of flour are for the butter block and dough. (& How to unstick the butter block from the parchment? At the amounts given in the recipe, my butter block was ~ 1/8 of an inch thick. Will update after I taste the croissants...
I am so disappointed by this book. I bought it primarily to learn how to make puff pastry GF. The recipe calls for 1-1/3 c. of the flour mixture with some small amount of potato flour (not starch) and small amounts of chia powder, salt and baking powder. Also TWO CUPS of cream. What a nightmare. I should have trusted my experience and instincts and used 1/2 cup instead. The author describes the resulting dough as needing ADDITIONAL cream, a tablespoon at a time. She said to pour it in steadily. Ugggghhh. I have SOUP! Also, I wasted a cup of butter for the butter block. Incidentally, she recommends whipping the butter, then molding it, then firming it up, etc. Even using GF flour in a recipe for puff without doing all of that (just bashing the butter--much more satisfying!) I had better results. Additionally, the recommendations for ingredients are VERY expensive. For example, she recommends almond paste for frangipani, which can cost a lot for a pithivier. The frangipani on The Great British Baking Show Master Class does the same thing with butter, flaked and ground almonds and sugar. And the Authentic flour really costs for shipping. What a bomb. Save your money. Test Kitchen GF books, Annalise Roberts books are great.
I have a number of gluten-free baking cookbooks, but this one has proven to be the best. The recipes I have made, so far, are absolutely delicious. Most of the recipes are easy, while others have stretched my baking abilities in wonderfully new directions.
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