Other pastries

Other pastries

By
Leiths School of Food and Wine
Contains
8 recipes
Published by
Quadrille Publishing
ISBN
9781849495516
Photographer
Peter Cassidy

There are pastries created using ingredients that are not found in the classic pastries described so far in this book, such as polenta to add extra texture. While they may not be part of the traditional cooking repertoire, the same guiding principles apply: not overworking the gluten in the flour, keeping the fat in the mixture cool and avoiding adding too much liquid to the dough.

Recipes in this Chapter

    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again