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Viennese Pastry. The Big Book. Cook Like a Pro Baker

19.99 €
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Viennese Pastry. The Big Book. Cook Like a Pro Baker
19.99 €
In basket
What is important for any pastry, and especially for Viennese pastries, is the preparatory process, the basics. Once you have studied them, you can safely proceed to the recipes themselves and be sure that the products will turn out airy, tender, crispy, as if they were delivered directly from a Parisian pastry shop. So, the main components of successful baking are flour, yeast, milk, salt, butter, sugar and eggs. Important processes without which it is impossible to prepare any bun are kneading, fermentation, molding, and buttering. The main result of the above steps is the dough, which varies from product to product. This large textbook contains detailed illustrated diagrams of all the processes with explanations and clarifications. Visibility is the main advantage of this book. And beyond the basics come fascinating recipes for croissants, brioche and all sorts of puff pastry and buns, with gorgeous illustrations and step-by-step photographs. All of the recipes have the same goal - to make the baking process understandable, accessible and satisfying for every housewife.
  • Article no.: 70190483
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