Miette: Recipes from San Francisco's Most Charming Pastry Shop
Meg Ray
Language: English
Pages: 224
ISBN: 0811875040
Format: PDF / Kindle (mobi) / ePub
Renowned for beautiful cakes and whimsical confections, Miette Patisserie is among the most beloved of San Francisco's culinary destinations for locals and travelers. Miette's pretty Parisian aesthetic enchants visitors with tables piled high with beribboned bags of gingersnaps, homemade marshmallows, fleur de sel caramels, and rainbows of gumballs. This cookbook brings the enchantment home, sharing 100 secret formulas for favorite Miette treats from chef and owner Meg Ray. More than 75 gorgeous color photos capture the unique beauty of Miette desserts and shops. Scalloped edges on the book block enhance the preciousness of this fetching package. Just like the adorable cakes, cookies, clairs and tarts for sale in Miette's case, this book is irresistible!
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very gently so as not to agitate the chocolate, which would introduce air.) Microwave at 10-second intervals, gently stirring between each, until the ganache is mostly liquid. Have ready an immersion blender, which you will use to make the glaze very smooth and pourable. Add about 2 tablespoons very hot water to the ganache, and let the water sit on top. Insert the head of the blender, while it is off, into the ganache very slowly at a 45-degree angle; you do not want to trap any air in the
bag. But then I fell in love with the process of baking itself. I began to study the techniques; I taught myself baking through endless trial and error, which produced in turn endless little triumphs and big failures, and vice versa. I made pound cakes, bundts, chiffons, and sponges. Each summer I would enter my cakes in the local county fair. One year, my chocolate cake won the blue ribbon. I never considered a career in baking. I studied art and design, and somehow wound up working in
most gorgeous fruit you can find. ingredients ABOUT 1½ CUPS PASTRY CREAM (PAGE 202), CHILLED ONE 7-INCH PÂTE SUCRÉE TART SHELL (PAGE 105) 1 TO 2 PINTS MIXED FRESH FRUITS ALONE OR IN ANY COMBINATION INCLUDING STRAWBERRIES, BLUEBERRIES, BLACKBERRIES, AND RED AND GOLDEN RASPBERRIES; OR 2 OR 3 PEELED AND THINLY SLICED NECTARINES AND PEACHES; OR 10 TO 12 HALVED APRICOTS OR FIGS preparation 1. If making the Pastry Cream now, let cool to room temperature and then refrigerate until well chilled, 2 to
just a bit further—5 to 10 seconds—in the microwave. Use a pastry brush to coat the pan on all sides and to poke the butter into every nook and cranny. Sprinkle in about ¼ cup (1 ounce) flour and tilt, shake, rotate, and tap the pan to spread the flour in an even coat that covers the bottom, the corners, and all the sides. Whack it upside down, hard, on the countertop to tap out the excess flour; if you tap out onto parchment paper, you can funnel the excess back into your flour bag. When
individually so that each gets crispy edges, which makes them even more delicious. The individual brownies make an elegant presentation. We use a special financier pan available to bakers (see Sources, page 218). Here, we give the option of using cupcake pans, or to use a 9-by-13 inch pan and cut the brownies to size, though these will not be quite to Miette style. ingredients 1 CUP (5 OUNCES) ALL-PURPOSE FLOUR 1 TEASPOON BAKING POWDER ¼ TEASPOON ESPRESSO POWDER 1 POUND 70 PERCENT CACAO
