Making Dough: Recipes and Ratios for Perfect Pastries

Russell van Kraayenburg

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Making Dough: Recipes and Ratios for Perfect Pastries

Making Dough: Recipes and Ratios for Perfect Pastries By Russell van Kraayenburg Making Dough Recipes and Ratios for Perfect Pastries Great pastry starts with great dough And making homemade dough is easy as pie when you ve got science on your side Making Dough presents simple formulas for creating a dozen different from scratch dou

  • Title: Making Dough: Recipes and Ratios for Perfect Pastries
  • Author: Russell van Kraayenburg
  • ISBN: 9781594748189
  • Page: 302
  • Format: Hardcover
  • Making Dough: Recipes and Ratios for Perfect Pastries By Russell van Kraayenburg Great pastry starts with great dough And making homemade dough is easy as pie when you ve got science on your side Making Dough presents simple formulas for creating a dozen different from scratch doughs The secret Understanding how the ratio of just five ingredients flour, butter, water, sugar, and eggs can be tweaked to bake a patisserie s worth of delectable dessertGreat pastry starts with great dough And making homemade dough is easy as pie when you ve got science on your side Making Dough presents simple formulas for creating a dozen different from scratch doughs The secret Understanding how the ratio of just five ingredients flour, butter, water, sugar, and eggs can be tweaked to bake a patisserie s worth of delectable desserts and savory treats With tips and tricks from author Russell van Kraayenburg, anyone can make Cheddar Bacon Biscuits, Root Vegetable Spiral Tarts, Cherry Cheesecake Danishes, and Salted Caramel clairs And thanks to Russell s diagrams and plain language explanations, it s a snap to riff on his recipes and invent your own incredible pastries Table of Contents Getting Started Biscuit Dough Scone Dough Pie Dough Shortcrust Dough Sweetcrust Dough P te Choux Dough Brioche Dough Puff Pastry Dough Rough Puff Pastry Dough Croissant Dough Danish Dough Phyllo Dough
    Making Dough: Recipes and Ratios for Perfect Pastries By Russell van Kraayenburg

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      302 Russell van Kraayenburg
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      Posted by:Russell van Kraayenburg
      Published :2019-09-17T13:24:50+00:00

    One thought on “Making Dough: Recipes and Ratios for Perfect Pastries

    1. Sandra Lassiter on said:

      Let me just start by saying this book is worth every penny if just for the Bourbon Chocolate Pecan Pie recipe Oh, my I substituted wheat flour for the crust and accidentally added too much liquid which meant I had to add flour, work it and that left me with a somewhat tough crust and it was STILL amazing I didn t use the bourbon, butwow I ll be making it again in a few days for Thanksgiving I would love to get each of my girls a copy of Making Dough before they leave home It s just that good A [...]

    2. Danielle Burgsma on said:

      Great collection of recipes, and excellent breakdown of pastry dough basics in text, charts, and illustrations.

    3. Leslie on said:

      I m so glad that I received this book as part of a giveaway It appeals to me because I appreciate the precision that goes into baking just as much as I enjoy the freedom to be found in other types of cooking The book starts off talking science and it explains why each ingredients in the dough recipe is there and what it does It also explains the properties of different types of flour, which I appreciated because I usually only ever use AP flour If a recipe calls for another type, at least let me [...]

    4. Kim on said:

      I think this book is the perfect Christmas gift for aspiring pastry chefs There are many beautiful photographs to accompany the mouthwatering recipes I like the inclusion of prep times and cook times so it is clear how much time each recipe will take to make I also appreciate that the ratio of mix ins for each type of dough were given so that you know how much to reasonably add in without overwhelming the recipe I received a complimentary copy of this book from.

    5. Valerie on said:

      This is a really wonderful book if you are a baker whether an at home or pro baker I have used multiple recipies from this book to make delicious pastries and desserts My children are also loving this book It has good pictures and easy step by step instructions anyone can follow We were finally able to make an apple pie with home made crust and have it turn out perfect I have always before now had trouble making crust I look forward to making delicious things using this book.

    6. TJ on said:

      I haven t tried the recipes but I thought scientific like details about the ingredients was great It definitely explained some things I questioned and didn t know For example the difference in baking soda and baking powder and how each works was great.

    7. Debbie Carnes on said:

      I wanted to try out as many recipes from this book as I could before writing a review.WOW, what a great book, no matter if your just learning to cook or have been cooking for many years this book will teach you something new.Well worth buying

    8. Susie on said:

      I m so excited to try these recipes I like how the book is set up, it s both enticing and informative Here s to hoping I make than just french bread in the future

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