Baker and teacher Richard Bertinet simplifies from-scratch doughs.
Pastry making is often viewed as a daunting culinary skill, one that takes years to master. Richard Bertinet, a French-born baker living and teaching in England, suggests otherwise in his second cookbook, Pastry. He argues that with the right filling and two basic dough recipes — one savory, one sweet — anyone can create desserts that would pass muster at a Parisian pâtisserie. Throughout the book, Bertinet explains recipes as adeptly as he would to his students in The Bertinet Cookery School in Bath, England, so they can create items like millefeuilles and cheese puffs. Try his easy-to-follow guide for a classic chocolate éclair.
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