In the visually stunning new book Payard Desserts, from the legendary pastry chef François Payard, professional pastry chefs and serious home bakers will learn how to prepare pastry and other plated desserts that rival the best in the world. These recipes have been developed and perfected by Payard over twenty years, from his early days as a pastry chef in France to his current position as an American culinary icon. Each recipe is a singular work of art, combining thrilling and often surprising flavors with innovative, modern techniques to create unforgettable masterpieces like Blueberry Pavlova with Warm Blueberry Coulis, Olive Oil Macaron with Olive Oil Sorbet, Dark Chocolate Soufflé with Pistachio Ice Cream, and Caramelized Pineapple-Pecan Tart with Brown Butter Ice Cream. Throughout the book, Payard includes priceless advice on choosing ingredients and equipment and composing perfectly plated desserts, as well as personal anecdotes from his long career working in many of the world’s finest pastry kitchens. Combining Payard’s baking and pastry techniques with the engaging, straightforward writing style of Tish Boyle, this book is a must-have for professional bakers yet accessible enough for serious home baking enthusiasts.
Cooks&Books&Recipes Featured Cook Donna, on Payard Desserts:
If you want to amaze your guests with exquisite, multi-part desserts, this book will get you there. A cake might combine with ice cream, garnishes, and sauces – some have up to six different components that are assembled into a single glorious creation.
Of course, not everyone has the time or need for such extravagant creations – but that’s fine. Ice cream is still ice cream, and cheesecake doesn’t necessarily need a sauce.
The components in each complete dessert are treated as separate recipes, so it’s simple enough to make just one or two parts of the recipe for a less-complex presentation. I liked that presentation much better than having a long list of ingredients and instructions that would have been more difficult to untangle to make individual components.
There were several cake recipes that I’ll be trying as basic cakes with a simple frosting. There were some sauces and fruits and garnishes that I’m sure will be put to good use in some of my own creations.
Or, you know, I may just make that ice cream and call it a day.
The Cookbook Basics:
Hardcover; Kindle edition
368 pages; 140 recipes; 50 color photos
About the author: François Payard is a third-generation pastry chef who has worked at some of the world’s most prestigious restaurants, including Le Bernardin and Daniel in New York City. He currently owns pastry shops in New York and Las Vegas, while licensed Payard pastry shops operate all over the world, including in Japan, Korea, and Brazil.