French Pâtisserie - Master Recipes and Techniques from the Ferrandi School of Culinary Arts

659 Pages·2017·142.536 MB·English

by  École Ferrandi Paris

MASTER THE ART OF FRENCH PÂTISSERIE WITH RECIPES FROM
THE FERRANDI SCHOOL OF CULINARY ARTS IN PARIS
P
French pâtisserie—from a flaky croissant in the morning
to a raspberry macaron with tea or a layered Opéra cake after dinner—
Â
provides the grand finale to every memorable meal.
This comprehensive volume, from the professionals at the
Ferrandi School of Culinary Arts—dubbed “The Harvard
of Gastronomy” by Le Monde newspaper—offers everything the home
T
chef needs to create perfect pastries for all occasions.
F
F R E N C H
1500 skills and techniques
I R
Learn how to make pastries, creams, decorations, and more with step-by-step
instructions and tips and tricks from Ferrandi’s experienced chefs.
S
E
235 classic French recipes
Recipes for the complete range of French pâtisserie also include variations
that are rated according to level of difficulty so that home chefs can expand N PÂT ISSERI E
S
their skills over time.
Created with the participation of France’s award-winning pastry chefs C
Ophélie Barès, Christelle Brua, Christine Ferber, Nina Métayer, Christophe Adam, E
Julien Alvarez, Nicolas Bacheyre, Nicolas Bernardé, Nicolas Boussin,
Yann Brys, Frédéric Cassel, Gontran Cherrier, Philippe Conticini, MASTER RECIPES AND TECHNIQUES FROM
H
Yann Couvreur, Christophe Felder, Cédric Grolet, Pierre Hermé,
THE FERRANDI SCHOOL OF CULINARY ARTS
Jean-Paul Hévin, Arnaud Larher, Gilles Marchal, Pierre Marcolini, R
Carl Marletti, Yann Menguy, Christophe Michalak,
Angelo Musa, Philippe Urraca.
I
E
US $60 / Can. $80 / £45 / 49.90€
ISBN: 978-2-08-020318-2
56000
9 782080 203182
Flammarion editions.flammarion.com Flammarion FFllaammmmaarriioonn
Printed in China by Toppan Leefung 17-X
978208020318_Ferrandi_Couv_GB.indd 1,3 20/07/2017 16:24

FRENCH
PÂTISSERIE
Design and Typesetting: Alice Leroy
Editorial Collaboration: Estérelle Payany
Project Coordinator, FERRANDI Paris: Audrey Janet
Pastry Chefs, FERRANDI Paris: Stévy Antoine,
Carlos Cerqueira, Claude Chiron, Bruno Ciret,
Régis Ferey, Alain Guillaumin, and Edouard Hauvuy
Editor: Clélia Ozier-Lafontaine, assisted by Déborah Schwarz
English Edition
Editorial Director: Kate Mascaro
Editor: Helen Adedotun
Translated from the French by Carmella Moreau,
Ansley Evans, Caitilin Walsh, and Rachel Doux
Copyediting: Wendy Sweetser, with Anne McDowall
Proofreading: Nicole Foster
Production: Christelle Lemonnier
Color Separation: IGS-CP, L’Isle d’Espagnac
Printed in China by Toppan Leefung
Simultaneously published in French as Pâtisserie:
Toutes les techniques et recettes d’une école d’excellence
© Flammarion, S.A., Paris, 2017
English-language edition
© Flammarion, S.A., Paris, 2017
All rights reserved.
No part of this publication may be reproduced
in any form or by any means, electronic,
photocopy, information retrieval system,
or otherwise, without written permission from
Flammarion, S.A.
87, quai Panhard et Levassor
75647 Paris Cedex 13
editions.flammarion.com
19 20 21 6 5 4
ISBN: 978-2-0815-2037-0
Legal Deposit: 10/2017
PHOTOGRAPHY BY RINA NURRA
FRENCH
PÂT ISSERI E
MASTER RECIPES AND TECHNIQUES FROM
THE FERRANDI SCHOOL OF CULINARY ARTS
Flammarion
4
PREFACE
Famous throughout the world, French pâtisserie is renowned, and deservedly so, for its excel-
lence and ingenuity and has been taught at the FERRANDI Paris school of culinary arts for
almost one hundred years.
At the heart of our school’s teaching philosophy is the desire to both transmit traditional skills
and encourage creative innovation, a dual approach that is made possible by our unrivaled
industry connections, which have made the school the benchmark institution.
Following the publication of our first book in French, Le Grand Cours de Cuisine by FERRANDI
Paris—a best seller that has been translated into several languages and awarded numerous
prizes—it was a natural choice to devote our next book to pâtisserie.
As pastry making is a profession that is both artistic and artisanal, this book needed to be
more than simply a recipe book. In line with the school’s philosophy, it will teach you the basic
techniques, but it will also whet your appetite for creativity and reflection—essential ingredients
in the meticulous and expressive art of pâtisserie.
The passion and high standards with which we teach pâtisserie to our students—whether young
or mature, or keen amateur cooks taking specialized classes—have enabled us to share this art
with the world. The prestige enjoyed by French pâtisserie is today greater than ever, and we
hope that this book will add to its credit.
I would like to thank the contributors at FERRANDI Paris who helped create this book, in par-
ticular Audrey Janet, who coordinated it, as well as many of the school’s pastry chefs who have
devoted time and effort to share their knowledge: Stévy Antoine, Carlos Cerqueira, Claude
Chiron, Bruno Ciret, Régis Ferey, Alain Guillaumin, and Edouard Hauvuy.
I would like to thank all the chefs, friends, former students, associate professors, and mem-
bers of the Advisory Board, who did us the honor of contributing recipes: Ophélie Barès,
Christelle Brua, Christine Ferber, Nina Métayer, Christophe Adam, Julien Alvarez, Nicolas
Bacheyre, Nicolas Bernardé, Nicolas Boussin, Yann Brys, Frédéric Cassel, Gontran Cherrier,
Philippe Conticini, Yann Couvreur, Christophe Felder, Cédric Grolet, Pierre Hermé, Jean-Paul
Hévin, Arnaud Larher, Gilles Marchal, Pierre Marcolini, Carl Marletti, Yann Menguy, Christophe
Michalak, Angelo Musa, and Philippe Urraca. Their influence on our school’s teaching remains
invaluable and precious.
Bruno de Monte
Director of FERRANDI Paris
5
CONTENTS
8 Introduction
14 Equipment
22 Basic Techniques
190 Creams
32 Ingredients
210 Sponge & Meringue Layers
52 Pastries
228 Meringues
60 Flaky Tart Pastries
66 Puff Pastry 238 Macarons
82 Spring/Summer Tarts
100 Autumn/Winter Tarts 270 Simple Cakes & Desserts
130 Viennoiseries 382 Entremets: Layered Desserts & Gâteaux
162 Choux Pastry 276 Everyday Cakes
312 Petit Four Cookies 388 Classic French Entremets
336 Simple Desserts 454 Seasonal Entremets
608 Frozen Desserts
614 Ice Creams
624 Sorbets
636 Classic Frozen Entremets
648 Glossary
512 Candies, Confections 652 Index
& Jams
656 Acknowledgments
564
Chocolate
588
Decorations
470 Festive Occasions
474 Celebration Cakes
492 Petits Fours
INTRODUCTION
FOR NEARLY FERRANDI Paris has trained countless chefs,
100 YEARS pâtissiers, and foodservice and hospitality
professionals, with a focus on excellence.
Generations of renowned chefs have been influenced by the inno-
vative FERRANDI approach to teaching, which is based on close ties
to the industry. What makes FERRANDI Paris unique? The school
prides itself on providing top-notch training for students of all levels,
whether undergraduate or graduate, apprentice or career changer,
and its international programs offer the same high level of training
to students from around the world. FERRANDI Paris students have
diverse backgrounds and goals: young learners on work/study train-
ing programs, the full spectrum of culinary and hospitality manage-
ment professionals, career changers, and food enthusiasts looking to
hone their skills. The strength of FERRANDI Paris lies in this diversity
and in its creative approach to teaching, combining technical rigor
with experience in the field. The school is known for keeping abreast
with the industry professionals, and continually evolving to remain a
pioneer and leader at the peak of excellence: it was the first school
to offer a bachelor’s degree program more than thirty years ago.
Much more than a school, FERRANDI Paris is
a hub of French gastronomy
and a center of innovation and exchange
for the entire culinary industry.
A COMMITMENT FERRANDI Paris is one of twenty-one schools
TO EXCELLENCE affiliated with the Paris Île-de-France Regional
Chamber of Commerce and Industry, and it is
the only school in France to offer the full range of degree and certi-
fication programs in the culinary and hospitality arts, from vocational
training to master’s degree level. FERRANDI Paris continually revises
and updates its teaching methods to ensure that students receive
the best education possible, from internships (tuition-free and remu-
nerated) to expert pâtisserie programs. All students—whether they
study catering, the art of table setting (arts de la table), bread-making,
pâtisserie, or hospitality management—share the same dedication
to hard work and high standards, which are the keys to excellence.
8