My Paleo Patisserie: Gluten Free and Paleo-Inspired Pastries
Format: PDF / Kindle (mobi) / ePub
My Paleo Patisserie gathers all of the rich heritage, exquisite elegance, and rustic beauty of traditional patisserie baking and seamlessly melds it with the gluten-free and Paleo-inspired diet.
Drawing on over two decades of experience in traditional and modern patisserie baking, Jenni Hulet brings the spirit of patisserie baking alive in this lavishly photographed collection of recipes.
Each section of My Paleo Patisserie introduces and adapts the fundamental elements and techniques of traditional patisserie baking for the grain-free baker. With dozens of beloved culinary standards and hundreds of potential recipe combinations, My Paleo Patisserie is an indispensable resource of creative confectionery for the grain-free baker
blackberries evenly among the open buns, reserving 8 berries for garnish. 3. Using the pastry bag, pipe a generous amount of whipped cream on top of the blackberries in each bun, then place the top piece on each of the filled buns. 4. To garnish, secure a blackberry to the top of each cream puff using a toothpick. 5. If desired, lightly dust the cream puffs with powdered sugar. Croquembouche This traditional French dessert consists of choux buns filled with pastry cream. After being filled,
smooth. Add more oil as needed to reach the desired consistency. You want it to be spreadable, but not too thin. 5. When ready to assemble the pizza, spread a thin layer of the pesto on the crust. If adding cheese, sprinkle it over the pesto. Arrange the pepperoni, then evenly sprinkle the onion and olives about. Bake for 15 minutes or till the bottom of the crust is crispy. It’s normal for the outside of the crust to darken. Remove from the oven and let cool for a few minutes. Slice and serve.
base of the cone with the hardened caramel facing outward. Repeat with additional buns, placing the buns dipped in coarse sugar (if made) at random, wrapping them closely around the cone till the base layer has been completed. Repeat this process, adding tiers. Offset the buns using caramel everywhere they touch each other till you’ve used all the buns or you’ve reached the top of the cone. Make sure that the buns are being glued to each other and not to the parchment-covered mold. Leave the
This will produce 1½ cups of powdered sugar. Do not pack powdered sugar when measuring by volume. COCONUT PRODUCTS Coconut milk. For the purposes of this book, when I use coconut milk I’m referring to canned, full-fat coconut milk. Store leftover coconut milk in a covered jar in the fridge for up to 4 or 5 days, or freeze it in ice cube trays for later use. Coconut cream (from canned, full-fat coconut milk). When I refer to coconut cream in this book, I’m talking about the thick cream that has
edges and offer a large surface area for making cookies, piping dough and meringues, and so on. The standard cookie sheet found in stores generally measures 13 by 18 inches (33 by 46 cm), which is the perfect size for most home ovens. Jelly roll pan. A jelly roll pan, also known as a sheet pan, is a rectangular, rimmed baking sheet. For the recipes in this book, you will need a 15 by 10 by 1-inch (38 by 25 by 2.5-cm) jelly roll pan. Madeleine panch05ch05ch05. This baking pan is designed for