By Robert Wemischner

An entire consultant to construction flexible and inventive muffins, The Dessert Architect bargains invaluable perception into constructing a well-balanced dessert menu and sleek plating recommendations whereas that includes 50 targeted multicomponent recipes that may be combined and paired for unending mixtures. This landmark paintings bargains feedback for pairing drinks with muffins, assets for components, and an outline of crucial instruments and kit. Its wealth of recipes is thoughtfully prepared by way of major factor for simple retrieval. Full-color images of every accomplished dessert--along with step by step approach shots--serve as a visible reference for the key options utilized in the recipes. The Dessert Architect is a useful source for pro pastry courses and a resource of suggestion for cooks world wide.

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Butter With very rare exceptions, all baked preparations including pastry doughs, cookies, and cakes, icings and butter creams, pastry creams, and browned butter fillings are made with sweet unsalted butter. No other fat provides the mouth feel and flavor that unsalted butter does. Most unsalted butter on the market contains at least 80 percent butterfat (the rest is milk solids and water), although there are higher butterfat-containing butters available that work particularly well in laminated doughs.

The accompanying caramel sauce is served warm, contrasting with the cool mousse. • The cornerstone of contrast is found in many places in this dessert— 1. warm (doughnut) versus cold (the peach, the mousse), 2. smooth (the mousse) versus granular (the sugared exterior of the doughnut and the coating on the candied violet), 3. tender and crisp simultaneously (the exterior versus the interior of the doughnut), and 4. the smooth texture of the caramel versus the crispness of the exterior of the doughnut.

Tea lends its variously bracing, mellow, smoky, and fruity character to desserts as diverse as ice cream, custard, and crème brulée. It also works well as the base for flavored syrups used as plating sauces, glazes, or gelées. The taste of tea reflects where it is grown and how it is processed. In general, teas are classified into six main categories: white, yellow, and green, which are not oxidized; oolong, which is oxidized from 2 to 80 percent; and black, which is 100 percent oxidized. The sixth category, puerh, begins as a green tea and is intentionally aged anywhere from several months to decades.

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