I recently found this book at the library and only a few hours later I decided that I had to have it. This baking book is very different from others. First of all it is very heavy and in that aspect more a coffee table book. It is not a book you can take to read comfortably in your bed. Thankfully my son made me a very sturdy book stand for the kitchen so I am all good.
The recipes are very unusual for a home chef. They call for glucose, vanilla paste and pate a glacer. The recipes have metric measurements which are silly accurate as in 342g flour. I have never seen that. The techniques used to make all the treats are very professional and that is exactly why I bought it. If you have ever wondered how the pros make beautiful eclairs, tarts and macarons this book will tell you.
Last week I made Madeleines. They were my stepfather’s favourites and I always think of him when I see them. I bought a Madeleine baking pan years ago, but the recipe I tried then did not turn out that tasty and I had put it aside. These Madeleines were great. The recipe calls for three types of sugar: white, brown and honey. It tells you to let the dough rest in the fridge overnight and put the buttered baking pan in the freezer for a moment, so that the Madeleines come out of their molds more easily.
My little cakes came out perfectly and looked and tasted great. Unfortunately I did not take any photos.
Anyway, if you want to improve your baking, learn from the professionals and eat wonderful food I highly recommend this book!