Your best sweet pastry

How do confectioners and bakers make their sweet pastries look perfect and taste so delicious? What makes their doughs so fluffy and their fillings so aromatic? Judith Erdin reveals these and other secrets in her second book. The trained baker and confectioner shows how to make classic pastries from scratch using natural ingredients. In addition to the traditional recipe, there is also a vegan version of each recipe, which can compete with the original in terms of appearance and taste. With these recipes, vegans and people with milk or egg allergies can enjoy the classics they have been missing out on until now. The ingredients are selected as regionally as possible and are readily available. In the theory section, the expert provides additional valuable tips on the recipe ingredients, rolling out the dough and much more. With the help of many step-by-step instructions, you can finally conjure up the best vanilla Berliners, Nussgipfel and Franzbrötchen on the table.

Author: Judith Erdin

Pages: 224 pages

Size W / H: 27.3 x 12.7 cm

Language: German