Everyone Can Bake

Simple recipes to master and mix

Author - Dominique Ansel

Acclaimed pastry chef Dominique Ansel shares his simple, foolproof recipes for tarts, cakes, jams, buttercreams, and more 'building blocks' of desserts for home cooks to master and mix as they please.

Dominique Ansel is the creator of beautiful, innovative, and delicious desserts, from the Frozen S'More to the Cronut, the croissant-doughnut hybrid that took the world by storm. He has been called the world's best pastry chef. But this wasn't always the case.

Raised in a large, working-class family in rural France, Ansel could not afford college and instead began work as a baker's apprentice at age sixteen. There, he learned the basics; how to make tender chocolate cakes, silky custards, buttery shortbread, and more.

Ansel shares these essential, go-to recipes for the first time. With easy-to-follow instructions and kitchen tips, home cooks can master the building-blocks of desserts. These crucial components can be mixed in a variety of ways, and Ansel will show you how: his vanilla tart shell can be rolled out and stamped into cookies; shaped and filled with lemon curd; or even crumbled into a topping for ice cream.

This cookbook will inspire beginners and experienced home cooks alike to bake as imaginatively as Ansel himself.

This book contains - 

BASES
My Go-To Vanilla Sable Tart Shell
My Go-To Chocolate Cake
Extra Syrups for Soaking the Cake
My Go-To Almond Cake
My Go-To Ladyfingers
My Go-To Banana Bread
My Go-To Vanilla Pound Cake
My Go-To Cookie Base
My Go-To Chocolate Brownies
My Go-To Sable Breton
My Go-To Caramelised Puffed Rice
My Go-To Baked Vanilla Meringue (for a Pavlova)
My Go-To Pate a Choux
FILLINGS
My Go-To Pastry Cream
My Go-To Lemon Curd
My Go-To Dark Chocolate Ganache
My Go-To Apple Compote
My Go-To Stone Fruit Jam
My Go-To Fruit Gelee
My Go-To Mascarpone Whipped Ganache
My Go-To Vanilla Mousse
My Go-To Dark Chocolate Mousse
My Go-To Soft Caramel
FINISHINGS
My Go-To Buttercream
My Go-To Nappage Glaze
My Go-To Dark Chocolate Glaze
My Go-To White Chocolate Glaze
My Go-To Caramelised Bananas
My Go-To Roasted Fruits
My Go-To Fresh Fruits
My Go-To Vanilla Chantilly Cream
My Go-To Italian Meringue (for Piping and Finishing)
My Go-To Streusel Crumble
My Go-To Vanilla Ice Cream
ASSEMBLY & TECHNIQUES
How to Foncage a Tart Shell
How to Build a Tart
How to Assemble a Layer Cake
How to Assemble a Mousse Cake
How to Glaze a Cake
My Tips for Decorations
Using a Piping Bag

Dominique Ansel, a James Beard Award-winning Pastry Chef, is the chef and owner of eponymous bakeries in New York, London and Los Angeles. Ansel has been responsible for creating some of the most celebrated pastries in the world, including: the Cronut (named one of TIME Magazine's '25 Best inventions of 2013'), The Cookie Shot, Frozen S'more, Blossoming Hot Chocolate, and many more. He was named the World's Best Pastry Chef in 2017 by the World's Best Restaurants awards. Food & Wine has called him a 'Culinary Van Gogh' while the New York Post coined him the 'Willy Wonka of New York'. He was also named one of Business Insider's 'Most Innovative People Under 40' and was bestowed the prestigious l'Ordre du Merite Agricole, France's second highest honour.

ISBN: 9781922351128

Publisher: Murdoch Books

Published: June 2020

Pages: 352