The Secret of Cream
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Description
Book Introduction
Answering countless questions and concerns about 'cream'!
Presenting an effective way to make 'good' cream
A must-read for chefs that will solve countless concerns about 'cream', 'The Secret of Cream' is a book published by Chef Lee Min-cheol of 'Ecole Lenôtre Seoul' and Chef Kim Yi-seul of Baking Studio Cremage.
The book covers various creams, which are essential elements in confectionery, in depth, and organizes cream making methods by level, from basic creams to advanced creams, making it suitable for beginners as well as confectionery majors.
Above all, the greatest strength of this book is that it contains detailed, practical tips from chefs for making cream.
It includes photos that help you discern the texture of the cream, and covers a wide range of points to consider for making cream effectively, things to watch out for, storage methods, and how to use various ingredients, so anyone can make cream without fail.
Additionally, it explains common questions and related theories when making each cream in a Q&A format in an easier way, and introduces classic French dessert recipes for each cream as well as applied dessert recipes that reflect current trends in the confectionery industry, allowing for an in-depth understanding of the uses of each cream.
Meanwhile, the last part of the book includes a table of cream variation mixing ratios that is organized at a glance to help readers easily create their own cream recipes.
Presenting an effective way to make 'good' cream
A must-read for chefs that will solve countless concerns about 'cream', 'The Secret of Cream' is a book published by Chef Lee Min-cheol of 'Ecole Lenôtre Seoul' and Chef Kim Yi-seul of Baking Studio Cremage.
The book covers various creams, which are essential elements in confectionery, in depth, and organizes cream making methods by level, from basic creams to advanced creams, making it suitable for beginners as well as confectionery majors.
Above all, the greatest strength of this book is that it contains detailed, practical tips from chefs for making cream.
It includes photos that help you discern the texture of the cream, and covers a wide range of points to consider for making cream effectively, things to watch out for, storage methods, and how to use various ingredients, so anyone can make cream without fail.
Additionally, it explains common questions and related theories when making each cream in a Q&A format in an easier way, and introduces classic French dessert recipes for each cream as well as applied dessert recipes that reflect current trends in the confectionery industry, allowing for an in-depth understanding of the uses of each cream.
Meanwhile, the last part of the book includes a table of cream variation mixing ratios that is organized at a glance to help readers easily create their own cream recipes.
- You can preview some of the book's contents.
Preview
index
BASIC CREAM
Creme Chantilly
Making Crème Chantilly / Differences in whipping cream / About Crème Chantilly / Signature product: Vanilla Apricot Baba / Applications: Fleur de Neige / Citrus Pavlova
Creme Patissiere
Making Crème Patissier / About Crème Patissier / Signature Product: Coffee Hurley Juice / Applied Products: Tile Eclair / Vanilla Flan ? 038
Crème Anglaise
Making Crème Anglaise / About Crème Anglaise / Featured Products: Whiskey & Chocolate Fondant / Applied Products: Cappuccino / Crème Brûlée
Creme au Beurre a la Meringue Italienne
Making Crème au Beurre à la Meringue Italiane / About Crème au Beurre à la Meringue Italiane / Featured Product: Mocha Cake / Applied Product: Caramel Butter Saleh Cake / Frangipani Layer Cake
Creme au Beurre a la Pate a Bombe
Making Crème au Beurre a la Part a Bombe / About Crème au Beurre a la Part a Bombe / Representative Product Paris Brest / Application Product Green Tea Leaf Cigar / Comb Pistache
Creme au Beurre a la Creme Anglaise
How to Make Crème Au Beurre a La Crème Anglaise / About Crème Au Beurre a La Crème Anglaise /
Representative products: Opera / Applied products: Red Fruit & Black Tea / Macaron Almond Cheese
Creme d'Amande
Making Crème d'Amande / About Crème d'Amande / Representative product: Galette des Rois / Application: Chestnut Parfait
Pie / Grapefruit Tartlet
Creme Ganache
Making Crème Ganache / Couverture Chocolate / About Crème Ganache / Featured Product: Croquant Chocolate Cake / Application: Le Tonka / Night Opera
ADVANCED CREAM
Creme Diplomate
Making Crème Diplomat / About Crème Diplomat / Signature Product: Peach Saint-Honoré / Applied Products: Vanilla & Hazelnut Tartlet / Cherry Mille-Feuille / Coco Pine
Creme Mousseline? 146
Making Crème Mousseline / About Crème Mousseline / Representative Product Fraisier / Applied Product Mille-Feuille Tatin /
Oh, Mole
Creme Frangipane
Making Crème Frangipane / About Crème Frangipane / Featured Product: Pear Tart / Applied Product: Mont Blanc Tartlet / Gateau Basque
Creme Cremeux
Making Crème Crème / About Crème Crème / Featured Product: Show-Caramel / Applied Product: Oriental Chocolate Tartlet / Yuzu & Hazelnut Berries
Creme Mousse
Making Crème Mousse, Crème Bavarois, and Crème Paupé / Gelatin / Pectin / About Crème Mousse, Crème Bavarois / Crème Paupé / Representative Product: Red Fruit Charlotte / Application Products: Fiancee / Kirsch Strawberry Berries / Avricot / Jeju Berries
Creme Chiboust
How to make Crème Chiboust / About Crème Chiboust / Applications Pecan Orange Chiboust Tartlets / Crème au Citron / How to make Crème au Citron / About Crème au Citron /
Signature product: Lemon Tartlet
Creme Chantilly
Making Crème Chantilly / Differences in whipping cream / About Crème Chantilly / Signature product: Vanilla Apricot Baba / Applications: Fleur de Neige / Citrus Pavlova
Creme Patissiere
Making Crème Patissier / About Crème Patissier / Signature Product: Coffee Hurley Juice / Applied Products: Tile Eclair / Vanilla Flan ? 038
Crème Anglaise
Making Crème Anglaise / About Crème Anglaise / Featured Products: Whiskey & Chocolate Fondant / Applied Products: Cappuccino / Crème Brûlée
Creme au Beurre a la Meringue Italienne
Making Crème au Beurre à la Meringue Italiane / About Crème au Beurre à la Meringue Italiane / Featured Product: Mocha Cake / Applied Product: Caramel Butter Saleh Cake / Frangipani Layer Cake
Creme au Beurre a la Pate a Bombe
Making Crème au Beurre a la Part a Bombe / About Crème au Beurre a la Part a Bombe / Representative Product Paris Brest / Application Product Green Tea Leaf Cigar / Comb Pistache
Creme au Beurre a la Creme Anglaise
How to Make Crème Au Beurre a La Crème Anglaise / About Crème Au Beurre a La Crème Anglaise /
Representative products: Opera / Applied products: Red Fruit & Black Tea / Macaron Almond Cheese
Creme d'Amande
Making Crème d'Amande / About Crème d'Amande / Representative product: Galette des Rois / Application: Chestnut Parfait
Pie / Grapefruit Tartlet
Creme Ganache
Making Crème Ganache / Couverture Chocolate / About Crème Ganache / Featured Product: Croquant Chocolate Cake / Application: Le Tonka / Night Opera
ADVANCED CREAM
Creme Diplomate
Making Crème Diplomat / About Crème Diplomat / Signature Product: Peach Saint-Honoré / Applied Products: Vanilla & Hazelnut Tartlet / Cherry Mille-Feuille / Coco Pine
Creme Mousseline? 146
Making Crème Mousseline / About Crème Mousseline / Representative Product Fraisier / Applied Product Mille-Feuille Tatin /
Oh, Mole
Creme Frangipane
Making Crème Frangipane / About Crème Frangipane / Featured Product: Pear Tart / Applied Product: Mont Blanc Tartlet / Gateau Basque
Creme Cremeux
Making Crème Crème / About Crème Crème / Featured Product: Show-Caramel / Applied Product: Oriental Chocolate Tartlet / Yuzu & Hazelnut Berries
Creme Mousse
Making Crème Mousse, Crème Bavarois, and Crème Paupé / Gelatin / Pectin / About Crème Mousse, Crème Bavarois / Crème Paupé / Representative Product: Red Fruit Charlotte / Application Products: Fiancee / Kirsch Strawberry Berries / Avricot / Jeju Berries
Creme Chiboust
How to make Crème Chiboust / About Crème Chiboust / Applications Pecan Orange Chiboust Tartlets / Crème au Citron / How to make Crème au Citron / About Crème au Citron /
Signature product: Lemon Tartlet
Detailed image
GOODS SPECIFICS
- Date of issue: April 8, 2021
- Page count, weight, size: 260 pages | 1,274g | 220*270*25mm
- ISBN13: 9791186519424
- ISBN10: 1186519428
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