You're such an amazing baker I love your beautiful blog all your dessert photos look beautiful and delicious! Thank you so much for sharing all your recipe I really appreciate your time and effort for doing this. All your cake look stunning. I really want to learn how to make entremets and I was wondering do you know any book that teaches you how to make entremets? And can you recommend me a book that teach you the basic ingredients in french like feuilletine, cremeux, brulee, bavarois, gelee, garniture, joconde, creme anglaise, mousse, biscuit, genoise, dacquoise and all that. Before starting to make entremets, I must be able to get my basics right, which include things like feuilletine, cremeux, brulee, bavarois, gelee, garniture, joconde, creme anglaise, mousse, biscuit, genoise, dacquoise and all that so can you please recommend me a book that teaches you all of that and can you recommend me a book that teaches you how to make entremets.
Hello, I'm so glad that someone actually appreciate what I've done even though I rarely update this blog. I started off without any experience. I learnt from reading food blogs as well as from reliable cookbook authors. Just as you've mentioned, it's best to get the basics right and expand your repertoire of basic entremet components. Afterall, once you've start making them, you'll come to realise that they are all pretty much similar. It'll also help if you have the right equipments in the kitchen. Stuff like round entremet tin( basically a cake tin without a base) and acetate sheets are a must have
Here are some books which I found useful and have helped become a better baker: Couture Chocolate: A Masterclass in Chocolate by William Curley Desserts by Pierre Herme by Pierre Herme and Dorie Greenspan Chocolate Desserts by Pierre Herme by Dorie Greenspan
Websites which I found useful: http://foodgawker.com/ http://bossacafez.blogspot.com.au (She used to post recipes but not anymore) I wish you all the best in your journey to be an awesome baker. Just keep on practicing and trust your instincts.
You're such an amazing baker I love your beautiful blog all your dessert photos look beautiful and delicious!
ReplyDeleteThank you so much for sharing all your recipe I really appreciate your time and effort for doing this. All your cake look stunning. I really want to learn how to make entremets and I was wondering do you know any book that teaches you how to make entremets? And can you recommend me a book that teach you the basic ingredients in french like feuilletine, cremeux, brulee, bavarois, gelee, garniture, joconde, creme anglaise, mousse, biscuit, genoise, dacquoise and all that. Before starting to make entremets, I must be able to get my basics right, which include things like feuilletine, cremeux, brulee, bavarois, gelee, garniture, joconde, creme anglaise, mousse, biscuit, genoise, dacquoise and all that so can you please recommend me a book that teaches you all of that and can you recommend me a book that teaches you how to make entremets.
Hello, I'm so glad that someone actually appreciate what I've done even though I rarely update this blog. I started off without any experience. I learnt from reading food blogs as well as from reliable cookbook authors. Just as you've mentioned, it's best to get the basics right and expand your repertoire of basic entremet components. Afterall, once you've start making them, you'll come to realise that they are all pretty much similar. It'll also help if you have the right equipments in the kitchen. Stuff like round entremet tin( basically a cake tin without a base) and acetate sheets are a must have
DeleteHere are some books which I found useful and have helped become a better baker:
Couture Chocolate: A Masterclass in Chocolate by William Curley
Desserts by Pierre Herme by Pierre Herme and Dorie Greenspan
Chocolate Desserts by Pierre Herme by Dorie Greenspan
Websites which I found useful:
http://foodgawker.com/
http://bossacafez.blogspot.com.au (She used to post recipes but not anymore)
I wish you all the best in your journey to be an awesome baker. Just keep on practicing and trust your instincts.