How to Make My Own Recipe + Dessert Pairing Book Set

Author - Eric Kim

This book is designed in a different way than your typical dessert recipe book. Instead of a prescribed recipe, I want to come up with my own dessert menu This is a guidebook that you can use when you want to do it. To show the various pairings, textures, techniques, and design points of each menu, simple things that even a home baker can make, such as cookies, cheesecakes, and financiers. They range from simple menus to menus with many components. (While the first book in the series, Patisserie: The Basics, covered general theories about confectionery, this book explains how to use those theories to create your own recipes based on menus.)

If you are new to developing your own dessert or have difficulties, if you understand how each dessert is organized in the order introduced in the book, along with the separate book, "Dessert Pairing Book", you will be able to conceive and develop your own dessert. Having it will definitely help a lot. (This is a set consists of the main book and a separate book.)

All 33 of the menus in the book (43 in total, including variations) are either chefs' signatures, or they did a lot of testing for the book. It is a menu that has been developed through the process or has received a high score in the WCM (World Chocolate Masters) competition. That's why it's just like the recipe in the book. It's perfect for making or selling, for using or transforming some of the components and techniques, and for recombining the components of each menu to create a new one.

Chef Eric's Patisserie The Series consists of 3 volumes. They are organized and connected to each other. The first volume, Patisserie: The Basics, contains basic theories and principles related to confectionery, and the second volume, How to Create Your Own Dessert Recipes, proposes recipes using the theories of Book 1 and explains how to come up with dessert recipes on your own. The process is indicated so that even those who do not have the first volume can read it without difficulty, but the process It is recommended to see it together with the first volume with photos and detailed explanations. (Volume 3 is It is about decoration and will be published in the first half of 2025.) 

Author - Eric Kim was The first Korean confectionery judge in the World Federation of Culinary Societies (WACS)-certified international competition. In 2022, the World Chocolate Masters (WCM) Masters) tournament, ranked 6th in the world and 1st in Asia. Over 20 years of experience in the field Based on his knowledge, he travels between domestic and overseas seminars, lectures, and menus. It is engaged in various activities such as consulting. He has been teaching students in the Department of Hotel Pastry and Bakery at Seoul Hoseo Vocational College for 12 years and is also striving to nurture future students.

Contents - 

Chef Eric’s Signiture Dessets

TOFFEENUT COOKIE, STRAWBERRY MILK COOKIE, MATCHA COCO COOKIE, REAL DARK CHERRY COOKIE, OCQUOISE AUQUOISE, YUJA INVERTED MACARON YUZU INVERTED MACARON, CACAO PIE, MI-AMERE CACAO PIE, CARAMEL CACAO PIE, DOUBLE BERRY CACAO PIE, MATCHA RED BEAN CACAO PIE, APPLE GORGONZOLA TRAVEL CAKE, EASY BAKE CHEESECAKE, BLONDIE STICK CAKE, ALUNGA EARL GREY BLONDIE STICK CAKE, MATCHA BLONDIE STICK CAKE, STRAWBERRY BLONDIE STICK CAKE, CARAMEL BLONDIE STICK CAKE, DARK BLONDIE STICK CAKE, PISTACHIO POUND & CAKE, LEMON MADELEINE TARTLET, BUCHE DE NOEL, BOHEMIAN MANGO, SULHWA STRAWBERRY TARTE, MY LOVE RIE, CHERRY OATMEAL GATE, UNIQUE CUBE PUMKIN, THE SCENT OF SPRING, ERIC’S TIRAMISU DOUGHNUT, GREEN CACAO, TROPICAL ROSEMARY, CAFÉ SACHER TORTE, WHOLE FRUIT FIG, CRISPY BASALT, FREESTYLE ISPAHAN, J’ADORE NUTS, PEACH BASKET, TINGLING STRAWBERRY CAKE,

Chef Eric’s World Chocolate Masters (2022)

INFINITY SEED, INFINITE PAVLOVA (HEDONIST), INFINITE PAVLOVA (HEALTHSEEKER), INFINITE PAVLOVA (EXPLORER)

For Our Tomorrow

SOYBEAN PULP FINANCIER, SOYBEAN PULP MADELEINE, COFFEE GROUNDS POUND CAKE

DESSERT PAIRING BOOK

APPLE APPLE / APRICOT DRIED APRICOT / STONE PEAR ASIAN PEAR/ BANANA & RED BANANA BANANA & RED BANANA/ PLANTAIN PLANTAIN/ BLOOD ORANGE/ BLUEBERRY BLUEBERRY/ CHERRY CHERRY/ CHESTNUT COCONUT / CRANBERRY CRANBERRY/ FIG FIG/ GRAPE GRAPE/ GRAPEFRUIT GRAPEFRUIT/ KIWI/ KUMQUAT KUMQUAT/ LEMON LEMON/ LIME LIME/ LYCHEE LYCHEE/ MANGO MANGO/ NECTARINE NECTARINE/ ORANGE/ ORANGE/ PASSION FRUIT/ PEACH PEACH/ PEAR PEAR/ PERSIMMON/ PINEAPPLE PINEAPPLE/ PLUM PLUM/ POMEGRANATE POMEGRANATE/ QUINCE QUINCE/ RASPBERRY RASPBERRY/ STRAWBERRY/ WATERMELON/ ALMOND ALMOND/ CASHEW NUT CASHEWNUT/ HAZELNUT HAZELNUT/ MACADAMIA MACADAMIA/ PEANUT PEANUT/ PECAN PECAN/ PINE NUT PINENUT/ PISTACHIO PISTACHIO/ WALNUT WALNUT/ BASIL BASIL / CORIANDER CORIANDER/ LAVENDER LAVENDER / LEMONGRASS LEMONGRASS / MINT MINT/ ROSEMARY ROSEMARY/ SAFFRON SAFFRON/ THYME THYME/ ALLSPICE / ANISE ANISE/ CINNAMON CINNAMON/ SESAME SEED/ CARROT CARROT/ GINGER/ PUMPKIN PUMPKIN/ RHUBARB / CORN CORN/ CARAMEL CARAMEL COFFEE DARK CHOCOLATE 1MILK CHOCOLATE WHITE CHOCOLATE MAPLE SYRUP VANILLA YOGURT HONEY

ISBN: 9791192855097

Publisher: The Table

Published: May 2024

Pages: 656