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Blue Star Press
Pastry Temple
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Everything in this book rests on three doughs: brioche, puff pastry and croissant. Get those right and a Gochujang Babka or a Cheesy Blistered Tomato Croissant turns into a variation rather than a new project. Christina Wood wrote it for home bakers who are done with cakes and cookies and want the laminated work.
- Full method for three foundational doughs: brioche, puff pastry and croissant
- More than 30 sweet and savory recipes built on those doughs
- Savory bakes including Chinese Five-Spice Kouign Amann and Harissa-Sweet Potato Rosette Tart with Feta
- Sweet bakes including Poached Quince Tarte Tatin, Creme Brulee Donut and Sumac-Roasted Strawberry Cheesecake Croissant
- Detailed timelines for planning a baking day around long rests and proofs
- Process shots at each stage, with step-by-step instructions in plain language
- Written by Christina Wood, self-taught baker and owner of Temple Pastries
- ISBN 9781632175502