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Little Choux Temptations

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Little Choux Temptations by Jialin Tian
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Description

Light, airy, crispy, and now in bite size! In this second book on choux pastries, we discover the possibilities of wonderfully delectable choux in petite form. Little Choux Temptations contains instructions for creating twenty-seven innovative petite choux pastries. This book explores the endless variations on the choux paste ingredients as well as delicious flavoring options for the filling components. Non-traditional ingredients such as nut oils, fruit and vegetable purees, and herbs and spices are incorporated into the choux paste to create unique textures, flavors, and appearance. Each recipe is accompanied by detailed instructions, step-by-step photographs, as well as photographs of the finished pastries.

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 26th, 2019
Author
Contributors
By (photographer) Jialin Tian By (photographer) Yabin Yu
Illustrations
Illustrations
Imprint
Jayca
Pages
120
Dimensions
216x216x6
ISBN-13
9780983776482
Product ID
31032360

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