Der blev fundet 83 produkter som matchede din søgning efter pastry i 6 butikker:

Pastry is an art but it is also food so remember to stay in touch with your ingredients, reflect the seasons in your food and, for the love of God, don’t use strawberries in December. – Ravneet Gill This is a book aimed at chefs and home bakers alike who FEAR baking. The message: pastry is easy. Written by pastry chef extraordinaire, Observer Food Monthly 50 and Code Hospitality 30 Under 30, Ravneet Gill, this is a straight-talking no-nonsense manual – THE baking reference book for any cookery shelf. This is the written embodiment of Ravneet’s very special expertise as a patisserie chef filled with the natural flair and razor-sharp wit that gives her such enormous appeal. Starting with a manifesto for pastry chefs, Ravneet then swiftly moves onto The Basics where she explains the principles of patisserie, which of ingredients you just need to know (gelatine, fresh and dried yeast, flours, sugar, chocolate, cream and butter), how to line your tins, understanding fat content, what equipment you really need, oven temperatures and variables to watch out for. This section alone will give the reader enough knowledge of baking to avoid the pitfalls so many of us take when baking. Chapters are then organised by type of patisserie: Sugar, Custards , Chocolate , Pastry , Biscuits , Cakes and Puddings. So whether you want to make a lighter-than-air birthday cake, flaky breakfast pastries, smooth and rich ice creams, parfaits, macarons or meringues, Ravneet will offer just the right advice to make it all seem easy.

KitchenAid: Pastry Made Easy

Pastry is an art but it is also food so remember to stay in touch with your ingredients, reflect the seasons in your food and, for the love of God, don’t use strawberries in December. – Ravneet Gill This is a book aimed at chefs and home bakers alike who FEAR baking. The message: pastry is easy. Written by pastry chef extraordinaire, Observer Food Monthly 50 and Code Hospitality 30 Under 30, Ravneet Gill, this is a straight-talking no-nonsense manual – THE baking reference book for any cookery shelf. This is the written embodiment of Ravneet’s very special expertise as a patisserie chef filled with the natural flair and razor-sharp wit that gives her such enormous appeal. Starting with a manifesto for pastry chefs, Ravneet then swiftly moves onto The Basics where she explains the principles of patisserie, which of ingredients you just need to know (gelatine, fresh and dried yeast, flours, sugar, chocolate, cream and butter), how to line your tins, understanding fat content, what equipment you really need, oven temperatures and variables to watch out for. This section alone will give the reader enough knowledge of baking to avoid the pitfalls so many of us take when baking. Chapters are then organised by type of patisserie: Sugar, Custards , Chocolate , Pastry , Biscuits , Cakes and Puddings. So whether you want to make a lighter-than-air birthday cake, flaky breakfast pastries, smooth and rich ice creams, parfaits, macarons or meringues, Ravneet will offer just the right advice to make it all seem easy.

Large size: Large empanada maker, large pies, bigger than our other empanada presses Application: Great for making and bagging pies, empanadas, dumplings, pieroshkies, pot stickers, ravioli, flip pocket pies, etc. Good seal: Wide pressing edge helps to seal well Excellent kitchen tool, makes it easier when you prepare ravioli and empanadas or fruit pies with your family or friends Dough press: Press the dough into the bottom of this mold and turn it, can help to roll out the round dough (cannot cut, because it is dangerous to make it sharp) High quality and good after-sales service: It is made of 18/ 8 stainless steel, durable, easy to clean, well packaged, dishwasher safe, if you have any after-sales questions, please feel free to contact us Note that there is a 1-3 cm error in manual measurement!!!

'If you think that Julie Jones's beautiful creations are beyond you, think again. This is as clear and approachable a cookbook as you could wish for. Jones shares all her tips and tricks as she gently walks you through ten different pastries and gorgeous recipes for sweet and savoury pies and tarts. It's worth buying the book for the chicken and chorizo pie recipe alone. Absolutely inspiring.' Diana Henry 'Julie Jones has a way with dough' Martha Stewart Magazine 'This really is a bible for baking' BBC Good Food Magazine A masterclass in preparing, baking and decorating pastry, from delicate tarts to comforting pies. Julie Jones is renowned for her highly decorative bakes packed with bold layers of flavour and texture. She is leading the pastry revival, believing that with a bit of patience and a love for food, anyone can create delicious, beautiful bakes. A comprehensive Pastry Recipes & Methods section guides you through 10 different types of pastry with step-by-step instructions. These include loved classics such as Shortcrust and Hot Water, as well as a versatile Vegan and Gluten-free, that can be swapped in or out of recipes with a helpful Alternative Pastry Key. Chapters include Fruit, Cream & Cheese, Nuts, Vegetables, Meat & Fish and Crunch & Crumb, featuring more than 50 sweet and savoury recipes ranging from a crowd-pleasing Vegetable Patch(work) Tart to stunning Vanilla Slices. Dive in and be inspired by Julie's delicate decorations and full-on flavours - these bakes are fun and achievable, with swaps and creativity encouraged.

【DIY-applikation】Du kan tilpasse og forskønne dine egne ting på en DIY-måde, personlig beklædningsdekoration.

Since 1998, Pierre Herme has been revolutionizing the world of patisserie with his famous macarons, his 'Haute-Patisserie', notably the Ispahan or the tart Infiniment chocolat , sold in his boutique pastry shops all over the world. Today, Herme offers a new story of gourmet patisserie created with vegetal products. What Pierre Herme loves most in his culinary world is finding new tastes, experimenting with new techniques and letting his imagination guide him to find the perfect balance between flavour and texture. He makes a dazzling demonstration of this in his new book, dedicated to vegan pastries. Co-written with Chef Linda Vongdara, he invites us to follow him on the path to discover his greatest classics revisited in vegan versions and recipes specially created for this book: Ispahan croissant, shortbread biscuits, steamed chocolate fondant, blackcurrant puddings, chocolate millefeuille, chocolate cornflake macarons... Pierre Herme's work has made him a leading figure of French gastronomy. As an inspired creator with a curiosity for everything, he has brought taste and modernity to pastry making, with pleasure as his only guide. He is known internationally and puts his technical knowledge, talent, and creativity at the service of every gourmet's pleasure. The first vegan pastry book written by the world-renowned pastry chef Pierre Herme. In 2016, Pierre Herme was voted best pastry chef in the World by the Academy of the World's 50 Best Restaurants. The same year, Vanity Fair placed him in 4th place in the list of the 50 most influential French people in the World.

Gorenje Sandwich maker SM703GCG 700 W Number of plates 3 Number of pastry 2 Grey

Cheryl Wakerhauser, the award-winning chef and owner of Pix Patisserie, brings new artistry to classic French desserts. With recipes like Le Royale, Amelie, Pear Rosemary Tart, Pistachio Picnic Cake, Buche de Noel, Creme Brulee Cookies and Macarons, you will be sure to wow any guest with complex flavors and textures that are unique to French pastry. French dessert is a study in components, and Cheryl breaks each recipe down, providing information on classic techniques while imbuing each recipe with a new twist. Her Amelie recipe, the winner of the Patis France Chocolate Competition, combines orange vanilla creme brulee, glazed chocolate mousse, caramelized hazelnuts, praline crisp and orange liqueur genoise. Cheryl trained with MOF Philippe URRACA, a prestigious patisserie located in southern France. She has been featured in World of Fine Wine, Delta Sky magazine, Thrillist Portland, Food Network Magazine, The Wall Street Journal, USA Today and Bon Appetit. This book will have 41 recipes and 80 photographs.

Rustfrit Stål Materiale: Dej docker rullepinnen er lavet af fødevarekvalitet rustfrit stål materialer, robust og holdbar, forhindrer dej blærer, hvilket resulterer i en mere behagelig og velsmagende udseende pizza.Bredt Anvendt: Dej docker værktøj til at lave pizzabund, tærtedej, tærtebunde, kiks eller andre desserter og det er godt til fødselsdage, bryllupper, picnic, eller andre fritidsaktiviteter.Tidsbesparende & Nem at Rengøre: Praktisk, tidsbesparende, og arbejdsbesparende for at gøre pizza bagning lettere. Du kan nemt lave en lækker bagemad. Også dej docker er nem at rengøre ved at vaske i sæbevand med en opvaskbørste.Dimension: Stianless stål håndtag: 4.92 x 0.98 tommerPlastik rulle og Dej docker5.51 x 2.36 tommer; Dej docker ruller har 10 rækker af pinde med 4 eller 5 pinde på hver gear for nem punchering og perfekt til familiekøkken.Som Nye Gaver: Pizza dej docker rulle som et hjælpeværktøj kan gøre det nemt at bage forskellige pizza eller andre cookies, en perfekt og nødvendig bageværktøj til husholdningsartikler og en ny gave til bageelskere.

Professional chefs are instructed on basic baking and pastry skills during two courses in culinary school, and many culinary schools now offer baking and pastry degree programs. In the professional kitchen, pastry chefs are responsible for the pro-duction of all baked goods, including desserts and breads. Pastry chefs create the dessert menu, which complements the chefs' style and gives the diner a grand finale after the main meal. Also of interest is the ever-increasing popularity for breads, home-style desserts and elegant designed desserts, all of which are covered in Friberg's basic book.

Størrelse: 7,75 x 2,75 tommer Fremstillet af 98% polyester, 2% bomuld Egnet fra fødslen Kun pletrensning Designet af Jellycat i London, Storbritannien

Baking and Pastry, Third Edition continues its reputation as being a must-have guide for all culinary and baking and pastry students and baking and pastry industry professionals. This new edition improves upon the last with the addition of hundreds of new recipes and photographs, and revised, up-to-date information on creating spectacular pastries, desserts, and breads. New content includes sustainability and seasonality, new trends in plated desserts and wedding and special occasion cakes, and more information on savory and breakfast pastries, volume production, and decor techniques.

Fremstillet af materialer af høj kvalitet, holdbar og praktisk. Dobbelt non-stick lag design, let at afforme. Hurtig opvarmning. Nem at bruge og rengøre. Stærk varme. Farve: som vist Materiale: Kulstofstål Størrelse: 15,5x8,5x4cm Pakkeindhold: 2 * Brødboks, Kun ovenstående pakkeindhold, andre produkter er ikke inkluderet. Bemærk: Lysreflektion og forskellige skærme kan få farven på varen på billedet til at se lidt anderledes ud end den virkelige ting. Den tilladte målefejl er +/- 1-3 cm.

Advanced Bread and Pastry, A Professional Approach is a comprehensive guide to bread, viennoiserie, and pastry that is designed for students, professionals, and enthusiasts. Balancing a respect for tradition with modern approaches to method and technique, Advanced Bread and Pastry unites appealing presentation and indispensable instruction. It is written to help today’s baker respond to the recent evolution of ingredients, products, and presentation. The recipes (called formulas) are based on a variety of classica methods and processes. With this strong foundation of knowledge, a baker or pastry chef can develop further skills, experiment with new ideas, and understand any formula.

Vikan fejekost med plastryg, gevind, og børster af hestehårsblanding.   43 cm

Le Cordon Bleu is the highly renowned, world famous cooking school noted for the quality of its culinary courses, aimed at beginners as well as confirmed or professional cooks. It is the world's largest hospitality education institution, with over 20 schools on five continents. Its educational focus is on hospitality management, culinary arts, and gastronomy. The teaching teams are composed of specialists, chefs and pastry experts, most of them honoured by national or international prizes. One of its most famous alumnae in the 1940s was Julia Child, as depicted in the film Julie & Julia.

GastroMax Pastaske Praktisk pastaske til servering af spaghetti og nudler. Hullet i skeen måler en portion tør spaghetti. Det komfortable håndtag er udstyret med en tommelfingerstøtte for et sikkert og behageligt greb under madlavning og servering. Tåler høje temperaturer, op til 230 ° C, velegnet til non-stick køkkengrej. Let at rengøre. Tåler maskinvask. Længde: 28,5 cm Farve: Sort Materiale: Nylon Fri for BPA Tåler opvaskemaskine

Are you looking for a Nordic cookbook with 140 tasty and healthy recipes?In this 2 books in 1 edition by Emma Yang, you will learn how to prepare at home 140 recipes for traditional and delicious food from Scandinavia. In the first book, Nordic Cookbook by Emma Yang, you will learn how to prepare at home 70 nordic recipes for traditional and modern Scandinavian recipes. Northern lights and fjords have been for decades one of the best reasons to go visiting the Scandinavian region. In the last ten years though, there has been a true renaissance of the nordic cuisine, emerging gradually as one of the most interesting and rich on the planet. From the Danish pastry to the perfectly executed Swedish refined dishes, several recipes are more and more copied all around the globe and cooking at home nordic food has been a trend in the last years. One of the reasons relies on the healthy and balanced approach that Nordic Countries do have in regards of the local ingredients. Nature cycle is heavily respected due to dark and harsh winters and sunny springs and summers, the only season where fruits vegetables and even animals are free to spread and bloom. With such smart and sustainable approach, the recipes are well thought, balanced but also delicious. In Nordic Cookbook by Emma Yang you will learn: How to prepare 70 easy recipes from Sweden, Norway, Finland and Denmark70 true recipes from classic and modern Scandinavian dishesHow to prepare classic and traditional Nordic recipes at home If you want to cook easy and tasty Scandinavian food at home for friends and family, this cookbook is for you! In the second book, Nordic Cookbook by Maki Blanc, you will learn how to cook Nordic recipes from Sweden, Norway, Finland and Denmark. Scandinavian region has in common the Nordic Sea, ice and cold, long winters and very long days during summer. Food. Especially food. From Norway to Denmark, From Sweden to Finland, the recipes in this area have a lot in common. Everybody needs warm food for cold. Everybody needs comfort food for long nights. Everybody loves pastry and cookies. Everybody has a strong respect for vegetables and fresh ingredients, so rare for most part of the year. From the traditional swish meatballs or fika, to the most amazing butter cookies from the danish traditions, the recipes of the Nordic Countries are easy to be done at home, with ingredients that can be found at the local supermarket. In Nordic Cookbook by Maki Blanc you will learn: How to cook traditional nordic recipesHow to prepare 70 recipes from Sweden, Norway, Finland and Denmark70 recipes from Scandinavian region If you want to explore the northern cuisine and prepare for friends and family tasty, fresh and rich dishes, this cookbook is for you. Scroll up, click on buy it now and get your copy today!

Til at løfte, røre og servere spaghetti og nudler. Et hul i midten måler en portion ukogt spaghetti. Blad i rustfrit stål. Håndtag fremstillet af biobaseret plast, en blanding af sukkerrør og træfibre fra nordisk gran. Op til 60 % mindre CO2-aftryk fra håndtaget end et lignende produkt af traditionel plast. Redskaberne blev tildelt vinder af German Design Awards 2020. \r\nSpecifikationer \r\nMål: 6,5 x 7 x 37 cm \r\n \r\nundefined