Modern French Pastry is not a cookbook about the classics. You will find no tart tatins, lemon tarts or opera cakes inthis book. Instead, Modern French Pastry gives you 41 original recipesnever seen before, in an array of shapes, colors, flavors and sizes.
winning chef and owner, Cheryl Wakerhauser (a.k.a.Pix), is known for combining bold flavors and textures into stunning, edible packages sold at her Portland, Ore. dessert oasis. Now, sheshares her techniques, flavor combinations and whimsical design (alongwith a few parlor tricks!) in her acutely instructional cookbook, Modern French Pastry.
French pastry is a study in components. Cheryl breakseach recipe down into easy to follow subrecipes that can be done inadvance for convenience and even interchanged with other recipes tocreate your own signature dessert. Instructions for classic Frenchpastry recipes such as pâte á choux, tart doughs and meringues arecombined with modern flavors and design. Blue Cheese Truffles anyone? AMoment of Zen takes the fruit tart to a new level with the addition ofcrème de cassis, berry coulis and raspberry mousse. And theéclairs? Cheryl fills them with Bourbon pastry cream and tops them withcherry jam. Think the dessert version of the Manhattan.