Suzi’s Blog

Cookbook Review: Summarizing the Week’s Five Pastry Books

wc-IMG_6559

The past five days I’ve reviewed five outstanding pastry books:

  • Pâtisserie at Home by Will Torrent
  • La Pâtisserie des Rêves by Philippe Conticini and Thierry Teyssier
  • Pâtisserie by Will and Suzue Curley
  • The Art of French Pastry by Jacquy Pfieffer
  • Pâtisserie: Mastering the Fundamentals of French Pastry by Christophe Felder

This are five wonderful books. Oh, but you want to know which of the five you should buy? Sure, I’m happy to answer that question and, in the process, upset four authors and four publishers.

No, I won’t pick one. I can’t. I’m not you, but I can help you zero on which of the books are for you. First, you can start with the one that best meets your immediate needs, but I truly, truly believe that you’ll benefit from having two or three or all five on your bookshelf.

Let me walk you through the books. The order in which I posted really was designed to aid you.

If you want to learn, with some good instruction and assisting photos, but you don’t want to be overwhelmed, then Patisserie at Home is good beginning. After you’ve absorbed this volume, a second selection would be the more detailed Patisserie by the Curleys or Mastering the Fundamentals, which is really a Wikipedia on paper of recipes.

If you want a good cookbook, with incredible photos, and recipes that are a commercial, culinary and artistic success, then you need La Pâtisserie des Rêves. These are recipes coming from a culinary empire where the emphasis has to be on maintaining quality while engaging in heavy daily production for multiple brick and mortar locations in Paris and London. These recipes have been honed. So, if you own a bakery or want to start a baking business, and if you want to know what success looks like, then this is your starter book.

Patisserie by Will and Suzue Curley is a major work, one for both the home and the professional cook. It’s a combination again of text and photos, but there is more information densely packed here. It’s a very strong step-by-step guide.

If you learn more from text than photos, if you want to know “why” you do certain things, then there is no better book than The Art of French Pastry by Jacquy Pfieffer. Without being too technical, you get doses of kitchen chemistry, culinary architecture, and the structural engineering necessary for those composed, layered French masterpieces. How do they make that, you wonder? Well, this is the book that tells you how, and shows you, too, with both photographs and incredible diagrams that make it all transparently clear. Oh, you’ll tell yourself, that’s the trick to doing it. This is a dual book that conveys both wonderful recipes and deep understanding.

If its volume you want, then you should start with Pâtisserie: Mastering the Fundamentals of French Pastry by Christophe Felder. There are 200+ recipes here in 800 pages along with 3,200 photos. Ah, that’s the difference in this book. Yes, there are written directions for each recipe, but they are tersely presented. The real directions appear in one or two sentences below each of the 10 to 30 photos for each recipe. The photos form a masterful, totally detailed sequence of the steps need to create the treat. If you are a visual learner and really do not like to read, then this is the book for you. Actually, I would team this book up with the one by Torrent or the Curleys. These books have photos, too, but as supplements to text instructions. You just might want to experiment a bit there before transferring to photo-centric Felder.

I have all five books, of course, so it is easy to say I use and love all five. But I do. There is a role for each one and I’m sure you’ll discover the same for yourself. So, you need to clear space on your bookshelf. Make room for more than one. Use this guide to select a first book, but if you find yourself with three or four or five, you are not a hoarder. You are simply on your way to becoming a thoroughly accomplished pastry maven. That’s a great pathway in life.

Finally, if in your refrigerator you have five or more pounds of butter, you are still not a hoarder. You were probably in the Boy or Girl Scouts. What did they teach you? Be prepared. Be very prepared.

 

Oreo Truffles: Easy, Delicious, Addictive

wc-IMG_6287

 

It’s the weekend. A hot day. You’re tired and it’s still just the afternoon. The kids are demanding dessert for tonight and you have no idea even what dinner will be. Burgers on the grill would seem to be your destiny. But if you fail to supply a balanced meal — including some smashing desserts — the weekend will end with frowns or tears or stomping. And that’s just you. Who knows how the kids will behave.

Here’s a solution. Invoke those children with something like, “You want dessert? You get in the kitchen.”

No, poor strategy. How about, “Kids, you get to help with dessert. Get the Oreos and a hammer.”

Yes, that’s more like it.

I tasted these Oreo Truffles for the first time last week. I was just presented with a chocolate ball. I had no idea what was about to be consumed. I took a bite. I gasped.

“Do you have the recipe,” I asked one of Suzen’s chef’s here at Cooking by the Book. That’s not an easy question. Rian is a famed baker with a portfolio of secret recipes. How would I get the details of this treat. I like Rian. I did not want to have to resort to waterboarding. But I do have my priorities.

He laughed. “It’s on the web. It’s famous. It’s simple.”

How I never knew about this delicacy, I’ll never know. It’s brilliantly simple. It’s decadent. And it really is something that your kids can do. They can do the whole thing with you watching and they will giggle and drool to their utmost delight. Yes, they’ll make a mess, but so would you if you made this, so it really doesn’t matter.

Get your camera. This is a moment to embarrass the kids with twenty years from now at the wedding.


Oreo Truffles

Yield: 3 dozen +, depending on how big your roll the chocolate balls

Ingredients:

  • 1 16-ounce package of Oreo cookies, divided
  • 1 8-ounce package of Philadelphia Cream Cheese, softened
  • 2 8-ounce packages of Baker’s Semi-Sweet Baking Chocolate, melted and stirred to uniformity
  • Sprinkles of your choice, optional

Preparation:

Line a half cookie sheet with wax paper.

Crush 9 of the cookies to fine crumbs in a food processor; reserve for later use. Or cookies can be crushed by putting them in a Ziplock freezer bag, sealing the bag and using a rolling pin. With the pin you can beat or roll. [I was only joking about using a hammer, but you could.]

Crush the remaining 36 cookies to fine crumbs. Place the crumbs in a medium bowl. Add the cream cheese and mix until well blended. There may be little white streaks of cream cheese and the Oreo filling. Streaks are fine, globs are not.

Roll the chocolate mixture into 36-42 round balls, about 1 inch in diameter.

Dip the balls one at a time in the melted chocolate. Use two forks to dip, rotate, and remove each truffle.

Place the truffles on the wax paper covered sheet. Sprinkle with the reserved cookie crumbs or sprinkles as shown in the picture above.

Refrigerate until firm, about 1 hour. Store leftover ruffles, covered, the refrigerator. You can eat them cold or let them first warm a bit to intensify the flavor. If they get to room temperature, they taste just fine, but you will have to lick your fingers.

If kids are involved at room temperature, baths may be necessary and the whole purpose here was to avoid tears. Remember?

Source: allrecipes.com

Photo Information Canon T2i, EFS 60 mm Macro Lens, F/4.5for 1/50th second at ISO‑3200