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Payard Cookies FRANÇOIS PAYARD with ANNE E. MCBRIDE PHOTOGRAPHY BY ROGÉRIO VOLTAN HOUGHTON MIFFLIN HARCOURT BOSTON / NEW YORK / 2015 For my father, who gave me my love of cookies, and so much more Copyright © 2015 by François Payard Photography © 2015 by Rogério Voltan All rights reserved. For information about permission to reproduce selections from this book, write to Permissions, Houghton Mifflin Harcourt Publishing Company, 215 Park Avenue South, New York, New York 10003. www.hmhco.com Library of Congress Cataloging-in-Publication Data Payard, François. Payard cookies / François Payard with Anne E. McBride ; photography by Rogério Voltan. pages cm Includes index. ISBN 978-0-544-51298-6 (hardcover); 978-0-544-51386-0 (ebook) 1. Cookies. 2. Cooking, French. I. McBride, Anne E. II. Title. TX772.P339 2015 641.86'54—dc23 2014044010 Jacket & book design by Rita Sowins / Sowins Design v1.1115 Introduction Equipment Ingredients Buttery Cookies Dipped & Filled Cookies Nutty, Spiced & Fruity Cookies Financiers & Tea Cakes Tuiles & Florentines Macarons & Meringues Minis & Mignardises Italian Cookies Calendar of Cookies Acknowledgments Resources Index Introduction Cookies are what my family loves the most. That’s really saying something, considering that we are a multi- generational family of pastry chefs. I grew up in the south of France, where we eat a lot of ice cream rather than elaborate desserts, since it’s so hot. And what better to dip into your ice cream than a cookie? My dad, who was a pastry chef, always skipped dessert but would never skip eating a cookie. His favorite ones were sablés and similar “dry” cookies that can be used to scoop up ice cream and as a result soften ever so slightly. He rotated a selection of fifteen to twenty cookies in his pastry shop, making a huge batch of a different variety every day, since most cookies keep well for several days. This was a great way to increase sales since he also sold frozen cakes that were nicely complemented by the cookies— something he always pointed out to his customers. What is available every day also becomes less tempting or even enjoyable, so the ever-rotating selection of cookies made for treats he enjoyed greatly, as did the regulars of his pastry shop, who never knew what might await them when they stepped inside. when they stepped inside.
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