Get Bake It, Don't Fake It!: A Pastry Chef Shares Her Secrets PDF


By Heather Bertinetti

ISBN-10: 1476735549

ISBN-13: 9781476735542

Seeking to galvanize your pals and family members with decadent muffins yet afraid you lack the talents to drag it off? Are you achieving for that packaged cake combine and will of frosting rather than whipping whatever up from scratch? worry now not— we’ve acquired the repair for you. Heather Bertinetti, a skilled pastry chef with years of expertise in Manhattan’s most sensible eateries, is sharing her insider information for the way to make restaurant-worthy muffins correct on your personal kitchen.
Bake It, Dont faux It! is full of recipes excellent for the house prepare dinner, comparable to Bourbon- Chocolate Pecan Pie, Strawberry Daiquiri tarts, pink Velvet Macarons, and PB&J Whoopie Pies. when you study the whys and why nots of baking, you’ll have the capacity to get artistic and provides all your favourite treats a unique contact. As an additional bonus, you’ll locate Heather’s “Chef It Up!” counsel during the publication, the place Heather finds her methods for giving home made truffles the wow presentation issue. the entire gear you’ll desire is perhaps already on your kitchen and all the parts are available on your neighborhood grocery store, so it’s time to get baking!

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Extra info for Bake It, Don't Fake It!: A Pastry Chef Shares Her Secrets for Impressive

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PANCETTA AND GORGONZOLA SCONES MAKES ABOUT 8 SCONES This pancetta scone was my favorite brunch item that I developed for an Italian menu. One of my cooks, Randall, must have tested this recipe for me at least ten times before we achieved the perfect consistency and ratio of cheese to dough. Needless to say, everyone in the kitchen ate these scones for at least a week before they appeared on the menu. Our waist sizes might have grown a little, but it was well worth it. These scones are insanely tasty with this perfect combination of ingredients.

Let the nuts cool on the pan. Store airtight at room temperature. CHOCOLATE CHERRY HAND PIES MAKES 6 Hand pies are a fun alternative to a large pie. They travel well because they come with their own “containers,” and they’re great for bake sales. Hand pies have a higher crust-to-filling ratio, so it’s all about having a good dough. For a fancier presentation, glaze with White Glaze or melt some more dark chocolate and drizzle it on top. 2 cups pitted cherries (about 3/4 pound unpitted) 1/2 cup sugar 1 teaspoon lemon juice Pinch of kosher salt 2 tablespoons cornstarch 1 teaspoon vanilla extract 1/2 cup semisweet chocolate chips 1/2 recipe Simple Pie Dough, divided into 6 balls and chilled Egg wash: 1 large egg beaten with 1 teaspoon water In a medium saucepan, combine the cherries, sugar, lemon juice, and salt.

Using your hands, gently press the dough into the bottom and up the sides of the pan. Tuck the excess dough under itself all around to form a raised edge. To make a decorative edge on the crust (called “crimping”), use the pointer finger of one hand to press into the raised edge of dough while pinching the dough on either side with the thumb and pointer finger of your other hand. Do this all around the edge of the crust to create a wavy look. Preheat the oven to 350°F. PREPARE THE FILLING: Place the apples in a large bowl.

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Bake It, Don't Fake It!: A Pastry Chef Shares Her Secrets for Impressive by Heather Bertinetti

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