My Paleo Patisserie: Gluten Free and Paleo-Inspired Pastries
Format: PDF / Kindle (mobi) / ePub
My Paleo Patisserie gathers all of the rich heritage, exquisite elegance, and rustic beauty of traditional patisserie baking and seamlessly melds it with the gluten-free and Paleo-inspired diet.
Drawing on over two decades of experience in traditional and modern patisserie baking, Jenni Hulet brings the spirit of patisserie baking alive in this lavishly photographed collection of recipes.
Each section of My Paleo Patisserie introduces and adapts the fundamental elements and techniques of traditional patisserie baking for the grain-free baker. With dozens of beloved culinary standards and hundreds of potential recipe combinations, My Paleo Patisserie is an indispensable resource of creative confectionery for the grain-free baker
teaspoons almond or pistachio liqueur (optional) METHOD 1. Heat the coconut milk called for in the Pastry Cream recipe in a saucepan over medium-high heat. As soon as the milk comes to a boil, remove the pan from the heat and stir in the pistachio flour. Set aside to steep for 10 minutes. Pour the mixture into a blender and blend till smooth. Strain the milk through a fine-mesh sieve and let cool to room temperature. If this does not quite yield a full 1½ cups (375 ml), simply add a bit of
and salt till blended. 3. Separate the eggs, placing the whites in a medium-sized bowl or the bowl of a stand mixer. Place the yolks in another bowl along with the milk, maple syrup, vanilla, vinegar, and melted shortening. Whisk to combine. Add the egg yolk mixture to the flour mixture and whisk till the batter is smooth and no lumps remain. 4. Using a hand mixer or the whisk attachment for your stand mixer, beat the egg whites till they look like softly whipped cream (soft peaks). Stir the
till a dough has come together. Gather the dough into a smooth ball and cover with plastic wrap. Chill for 20 minutes or till firm enough to roll out. 2. Preheat the oven to 350°F (177°C). 3. Lay a large piece of parchment paper on your work surface and lightly dust it with arrowroot flour. Remove the dough from the refrigerator and place it on the floured parchment. Lightly dust the top of the dough with arrowroot flour. Using a rolling pin, roll out the dough to a thickness of about ⅛ inch (3
baking dish. Smooth it out as evenly as possible, cover, and freeze till firm. 3. When ready to assemble the ice cream sandwiches, remove the sorbet from the freezer and, using the same cutter you used for the cookies, cut the sorbet into shapes. If needed, dip the cutter in hot water before cutting. 4. Place each sorbet piece on a cookie, lining it up so that the edges have a clean look. Place another cookie on top, then transfer the sandwiches to a cookie sheet and freeze again, uncovered,
sugar (see page 33). Matcha Green Tea Marshmallows INGREDIENTS For the dusting mixture: 1 teaspoon matcha green tea powder � cup (30 g) arrowroot flour 1 cup (240 ml) plus 1 tablespoon water 1 tablespoon matcha green tea powder 2½ tablespoons powdered gelatin � cup (180 ml) maple syrup � cup (120 ml) honey � teaspoon salt SPECIAL EQUIPMENT Candy thermometer Offset spatula YIELD Twenty-five 1½-inch (4-cm) square marshmallows METHOD 1. Grease an 8-inch (20-cm) square pan and line