Croissants and french pattiserie
About a week ago, I was browsing through cookery books in the local library and I came across this phenomenal guide on traditional pattiserie by the Roux brothers. The book is slightly old (1986) but has all the techniques on how to make perfect croissants, brioches, tarts, creams and sauces, etc. I was always thinking how nice it would be to wake up at the weekend and bake some home-made croissants. I must be a little mad to get excited over things which involve quite a large amount of work, but my eyes lit up when I started to read 2 full pages of dough preparation, followed by 2 pages of pictures - on the recipe procedure. This is what I call a serious cookbook. It is not short of any hints and tips either, like for example, how to get a durable glaze for puff pastry dessert with icing sugar. I must admit, I have become a fan of the old school, together with their french vocab. It makes the whole process of baking and my status as an amateur chef more serious if you say you are making 'Feulletage minute'(quick puff pastry) or 'Creme Anglaise'(custard cream). It all sounds so elegant! Aaaaah! (sad, I know, but I can't help it).
So, this is how I starting my new adventure - on french quisine.