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Choux Temptations

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Choux Temptations by Jialin Tian
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Description

Light, airy, and crispy, the versatile choux have been delighting pastry enthusiasts for centuries. Choux Temptations is a celebration of the beloved choux that includes instructions for creating thirty sophisticated and innovative choux pastries, ranging from the familiar French classics such as eclairs, profiteroles, Paris-Brest, Religieuses, and Saint-Honores to the contemporary creations of elegant choux tarts, modern eclairs, and whimsical choux characters. The book also expands the possibility of choux pastry with seven tantalizing savory creations. The fundamental technique of the dual-cooking process for preparing pate a choux (choux paste) and the multi-stage baking approach for solving a common problem in baking choux are introduced. Choux Temptations is an indispensable source of inspiration and guidance for creating professional-quality choux pastries. Each recipe is accompanied by step-by-step photographs as well as photographs of finished works.

Author Biography

A former NASA research engineer, Jialin Tian developed a passion for making pastries while she was working on her doctoral dissertation in satellite instrumentation. Since then, the art of pastry making has brought her endless enjoyment. She has studied pastry and chocolate art with world-renowned pastry chefs Stephane Glacier, M.O.F., Jean-Pierre Wybauw, Stephane Leroux, M.O.F., Franck Michel, M.O.F., and Ramon Morato, at the French Pastry School in Chicago and PreGel Professional Training Center in Concord, North Carolina. She is the author of five cookbooks including Macaron Magic, Macaron Magic 2, Choux Temptations, Litte Choux Temptations, and The Bear and Fish Family Cookbook. She is also a Certified Specialist of Wine (CSW) and Certified Specialist of Spirits (CSS) credited by the Society of Wine Educators. She is currently an image processing engineer at Johns Hopkins University Applied Physics Laboratory. Jialin received her PhD in electrical engineering from the Georgia Institute of Technology in 2004. She lives in Ellicott City, Maryland. A former NASA research engineer, Jialin Tian developed a passion for making pastries while she was working on her doctoral dissertation in satellite instrumentation. Since then, the art of pastry making has brought her endless enjoyment. She has studied pastry and chocolate art with world-renowned pastry chefs Stephane Glacier, M.O.F., Jean-Pierre Wybauw, Stephane Leroux, M.O.F., Franck Michel, M.O.F., and Ramon Morato, at the French Pastry School in Chicago and PreGel Professional Training Center in Concord, North Carolina. She is the author of five cookbooks including Macaron Magic, Macaron Magic 2, Choux Temptations, Litte Choux Temptations, and The Bear and Fish Family Cookbook. She is also a Certified Specialist of Wine (CSW) and Certified Specialist of Spirits (CSS) credited by the Society of Wine Educators. She is currently an image processing engineer at Johns Hopkins University Applied Physics Laboratory. Jialin received her PhD in electrical engineering from the Georgia Institute of Technology in 2004. She lives in Ellicott City, Maryland.
Release date Australia
June 24th, 2019
Author
Contributors
By (photographer) Jialin Tian By (photographer) Yabin Yu
Illustrations
Illustrations
Imprint
Jayca
Pages
136
Dimensions
216x216x7
ISBN-13
9780983776475
Product ID
31032558

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