How to Create Your Own Dessert Recipes + Dessert Pairing Book Set
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Description
Book Introduction
This book is designed differently from typical dessert recipe books.
This is a guidebook that can be used when you want to design your own dessert menu rather than following a set recipe.
In order to showcase the various pairings, textures, techniques, and design points of each menu, we have included a variety of menus, from simple menus that even home bakers can easily make, such as cookies, cheesecakes, and financiers, to menus with relatively many ingredients.
(If the first volume of the series, "Patisserie: The Basics," covered the general theory of pastry, this book explains how to devise your own recipes based on menus that utilize those theories.)
If you are new to developing your own desserts or are having difficulties, it will be very helpful to look at the separate 『Dessert Pairing Book』 to understand how each dessert is composed in the order introduced in the book, as it will be very helpful in planning and developing your own desserts.
(This book is a set consisting of the main book and a separate volume.)
All 33 menus in this book (43 in total including variations) are either the chef's signature menus, menus developed after extensive testing for the book, or menus that received high scores at the WCM (World Chocolate Masters) competition.
Therefore, it is composed of menus that are perfect for making or selling the recipes in the book as is, utilizing or modifying some of the components or techniques, or creating new ones by recombining the components of each menu.
Chef Eric's Patisserie Series consists of three volumes, all interconnected.
Volume 1, "Patisserie: The Basics," covers the basic theories and principles of pastry, while Volume 2, "How to Create Your Own Dessert Recipes," offers recipes utilizing the theories in Volume 1 and explains how to create your own dessert recipes.
The process is listed so that even those who do not have Volume 1 can follow it without difficulty, but we recommend viewing it together with Volume 1, which contains process photos and detailed explanations.
(Volume 3 is about decoration and is scheduled to be published in the first half of 2025.)
This is a guidebook that can be used when you want to design your own dessert menu rather than following a set recipe.
In order to showcase the various pairings, textures, techniques, and design points of each menu, we have included a variety of menus, from simple menus that even home bakers can easily make, such as cookies, cheesecakes, and financiers, to menus with relatively many ingredients.
(If the first volume of the series, "Patisserie: The Basics," covered the general theory of pastry, this book explains how to devise your own recipes based on menus that utilize those theories.)
If you are new to developing your own desserts or are having difficulties, it will be very helpful to look at the separate 『Dessert Pairing Book』 to understand how each dessert is composed in the order introduced in the book, as it will be very helpful in planning and developing your own desserts.
(This book is a set consisting of the main book and a separate volume.)
All 33 menus in this book (43 in total including variations) are either the chef's signature menus, menus developed after extensive testing for the book, or menus that received high scores at the WCM (World Chocolate Masters) competition.
Therefore, it is composed of menus that are perfect for making or selling the recipes in the book as is, utilizing or modifying some of the components or techniques, or creating new ones by recombining the components of each menu.
Chef Eric's Patisserie Series consists of three volumes, all interconnected.
Volume 1, "Patisserie: The Basics," covers the basic theories and principles of pastry, while Volume 2, "How to Create Your Own Dessert Recipes," offers recipes utilizing the theories in Volume 1 and explains how to create your own dessert recipes.
The process is listed so that even those who do not have Volume 1 can follow it without difficulty, but we recommend viewing it together with Volume 1, which contains process photos and detailed explanations.
(Volume 3 is about decoration and is scheduled to be published in the first half of 2025.)
- You can preview some of the book's contents.
Preview
index
[This book - HOW TO MAKE MY OWN RECIPE]
HOW TO USE THIS BOOK
Chef Eric's Signature Dessets
1. HYBRID COOKIE
① Toffee Nut Cookies
② STRAWBERRY MILK COOKIE
③ MATCHA COCO COOKIE Matcha Coco Cookies
④ REAL DARK CHERRY COOKIE Real Dark Cherry Cookies
2. OCQUOISE
3. YUJA INVERTED MACARON
4. CACAO PIE
① MI-AMERE CACAO PIE
② CARAMEL CACAO PIE
③ DOUBLE BERRY CACAO PIE
④ MATCHA RED BEAN CACAO PIE
5. APPLE GORGONZOLA TRAVEL CAKE
6. EASY BAKE CHEESECAKE
7. BLONDIE STICK CAKE
① ALUNGA EARL GREY BLONDIE STICK CAKE
② MATCHA BLONDIE STICK CAKE
③ STRAWBERRY BLONDIE STICK CAKE
④ CARAMEL BLONDIE STICK CAKE
⑤ DARK BLONDIE STICK CAKE
8. PISTACHIO POUND & CAKE
9. LEMON MADELEINE TARTLET
10. BUCHE DE NOEL
11. BOHEMIAN MANGO
12. Sulhwa Strawberry Tart
13. MY LOVE RIE
14. CHERRY OATMEAL GATE
15. UNIQUE CUBE PUMKIN
16. THE SCENT OF SPRING
17. ERIC'S TIRAMISU DOUGHNUT
18. GREEN CACAO
19. TROPICAL ROSEMARY
20. CAFE SACHER TORTE
21. WHOLE FRUIT FIG
22. CRISPY BASALT
23. FREESTYLE ISPAHAN
24.
J'ADORE NUTS
25. PEACH BASKET
26. TINGLING STRAWBERRY CAKE
Chef Eric's World Chocolate Masters (2022)
1. INFINITY SEED
2. INFINITE PAVLOVA (HEDONIST)
3. Infinite Pavlova (Healthseeker)
4. INFINITE PAVLOVA (EXPLORER)
For Our Tomorrow
1. SOYBEAN PULP FINANCIER
2. SOYBEAN PULP MADELEINE
3. COFFEE GROUNDS POUND CAKE
[Separate book - DESSERT PAIRING BOOK]
Apple/Apricot/Dried Apricot/Asiatic Pear/Banana & Red Banana/Plantain/Blood Orange/Blueberry/Cherry/Chestnut/Coconut/Cranberry/Fig/Grape/Grapefruit/Kiwi/Kumquat/Lemon/Lime/Lychee/Mango/Nectarine/Orange/Passion Fruit/Peach/Pear/Persimmon/Pineapple/Plum/Pomegranate/Quince/Raspberry/Strawberry/Watermelon/Almond/ Cashews / Hazelnuts / Macadamia / Peanuts / Pecans / Pine nuts / Pistachios / Walnuts / Basil / Coriander / Lavender / Lemongrass / Mint / Rosemary / Saffron / Thyme / Allspice / Anise / Cinnamon / Sesame Seeds / Carrots / Ginger / Pumpkin / Rhubarb / Corn / Caramel / Coffee / Dark Chocolate / Milk Chocolate / White Chocolate / Maple Syrup / Vanilla / Yogurt / Honey HONEY
HOW TO USE THIS BOOK
Chef Eric's Signature Dessets
1. HYBRID COOKIE
① Toffee Nut Cookies
② STRAWBERRY MILK COOKIE
③ MATCHA COCO COOKIE Matcha Coco Cookies
④ REAL DARK CHERRY COOKIE Real Dark Cherry Cookies
2. OCQUOISE
3. YUJA INVERTED MACARON
4. CACAO PIE
① MI-AMERE CACAO PIE
② CARAMEL CACAO PIE
③ DOUBLE BERRY CACAO PIE
④ MATCHA RED BEAN CACAO PIE
5. APPLE GORGONZOLA TRAVEL CAKE
6. EASY BAKE CHEESECAKE
7. BLONDIE STICK CAKE
① ALUNGA EARL GREY BLONDIE STICK CAKE
② MATCHA BLONDIE STICK CAKE
③ STRAWBERRY BLONDIE STICK CAKE
④ CARAMEL BLONDIE STICK CAKE
⑤ DARK BLONDIE STICK CAKE
8. PISTACHIO POUND & CAKE
9. LEMON MADELEINE TARTLET
10. BUCHE DE NOEL
11. BOHEMIAN MANGO
12. Sulhwa Strawberry Tart
13. MY LOVE RIE
14. CHERRY OATMEAL GATE
15. UNIQUE CUBE PUMKIN
16. THE SCENT OF SPRING
17. ERIC'S TIRAMISU DOUGHNUT
18. GREEN CACAO
19. TROPICAL ROSEMARY
20. CAFE SACHER TORTE
21. WHOLE FRUIT FIG
22. CRISPY BASALT
23. FREESTYLE ISPAHAN
24.
J'ADORE NUTS
25. PEACH BASKET
26. TINGLING STRAWBERRY CAKE
Chef Eric's World Chocolate Masters (2022)
1. INFINITY SEED
2. INFINITE PAVLOVA (HEDONIST)
3. Infinite Pavlova (Healthseeker)
4. INFINITE PAVLOVA (EXPLORER)
For Our Tomorrow
1. SOYBEAN PULP FINANCIER
2. SOYBEAN PULP MADELEINE
3. COFFEE GROUNDS POUND CAKE
[Separate book - DESSERT PAIRING BOOK]
Apple/Apricot/Dried Apricot/Asiatic Pear/Banana & Red Banana/Plantain/Blood Orange/Blueberry/Cherry/Chestnut/Coconut/Cranberry/Fig/Grape/Grapefruit/Kiwi/Kumquat/Lemon/Lime/Lychee/Mango/Nectarine/Orange/Passion Fruit/Peach/Pear/Persimmon/Pineapple/Plum/Pomegranate/Quince/Raspberry/Strawberry/Watermelon/Almond/ Cashews / Hazelnuts / Macadamia / Peanuts / Pecans / Pine nuts / Pistachios / Walnuts / Basil / Coriander / Lavender / Lemongrass / Mint / Rosemary / Saffron / Thyme / Allspice / Anise / Cinnamon / Sesame Seeds / Carrots / Ginger / Pumpkin / Rhubarb / Corn / Caramel / Coffee / Dark Chocolate / Milk Chocolate / White Chocolate / Maple Syrup / Vanilla / Yogurt / Honey HONEY
Detailed image
Publisher's Review
I started my pastry business in 2000 and it's already been 24 years.
From window bakeries to franchises, large confectionery factories, and even boutiques in five-star hotels, I've gained diverse experience in every possible setting where I could learn pastry skills.
At first, I simply wanted to become a technician like my prominent seniors in the industry, but then I developed a desire to do better than others, and then it developed into a primal thought of 'I want to create something of my own.'
It is extremely difficult and challenging to create something that is completely mine.
I, too, have been driven by an endless thirst for technology, and have continued to strive to learn new skills and discover my own by participating in numerous international competitions.
At the time, I looked up various books that had not yet been released in Korea and research materials from world-famous chefs, and I imitated and applied them repeatedly. Through repeated failures, I learned again and developed my own techniques.
After a long period of trying to find and refine my own method, what I surprisingly learned was not fancy techniques, but a deep understanding of the fundamentals of pastry and ingredients.
Building a strong foundation and understanding the materials I use is the starting point.
This book was written in a different direction than typical recipe books.
Rather than simply providing a book of recipes, we've strived to teach you how to create your own recipes based on understanding and application.
I wanted to share with you the entire process of how to create a recipe, pair ingredients, and present the techniques through my desserts. I hope this guidebook will help you create your own desserts, and I've included many techniques I've researched.
Of course, it's not a magic quick method.
The learning process can sometimes be difficult and sometimes take longer than you think.
However, I am confident that this is a good guidebook that will allow you to study steadily based on a solid foundation.
I sincerely hope that this series, filled with my extensive experience and know-how, will serve as a useful guidebook for those who have been thirsty for creating their own recipes.
- From the main text PROLOGUE
From window bakeries to franchises, large confectionery factories, and even boutiques in five-star hotels, I've gained diverse experience in every possible setting where I could learn pastry skills.
At first, I simply wanted to become a technician like my prominent seniors in the industry, but then I developed a desire to do better than others, and then it developed into a primal thought of 'I want to create something of my own.'
It is extremely difficult and challenging to create something that is completely mine.
I, too, have been driven by an endless thirst for technology, and have continued to strive to learn new skills and discover my own by participating in numerous international competitions.
At the time, I looked up various books that had not yet been released in Korea and research materials from world-famous chefs, and I imitated and applied them repeatedly. Through repeated failures, I learned again and developed my own techniques.
After a long period of trying to find and refine my own method, what I surprisingly learned was not fancy techniques, but a deep understanding of the fundamentals of pastry and ingredients.
Building a strong foundation and understanding the materials I use is the starting point.
This book was written in a different direction than typical recipe books.
Rather than simply providing a book of recipes, we've strived to teach you how to create your own recipes based on understanding and application.
I wanted to share with you the entire process of how to create a recipe, pair ingredients, and present the techniques through my desserts. I hope this guidebook will help you create your own desserts, and I've included many techniques I've researched.
Of course, it's not a magic quick method.
The learning process can sometimes be difficult and sometimes take longer than you think.
However, I am confident that this is a good guidebook that will allow you to study steadily based on a solid foundation.
I sincerely hope that this series, filled with my extensive experience and know-how, will serve as a useful guidebook for those who have been thirsty for creating their own recipes.
- From the main text PROLOGUE
GOODS SPECIFICS
- Date of issue: May 17, 2024
- Format: Hardcover book binding method guide
- Page count, weight, size: 656 pages | 2,438g | 220*280*55mm
- ISBN13: 9791192855097
- ISBN10: 1192855094
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