Innovative pastry chef Damien Wager's original book has been reprinted. Offering more than 200 pages of visual and technical creativity, this is a handsome collection of meticulously crafted patisserie favorites, individual desserts, macarons, entremets, and bonbons.
Wager's recipes are explicit and rounded out with commentary on his choice of ingredients and method. A particular chocolate is recommended for is flavor notes; tart cases are cooled in a certain fashion to help them retain a uniform outer texture. Making macarons with hazelnuts rather than almonds, he notes, works best if you tip the oven door open once or twice during cooking, since the hazelnuts contain more moisture and it's useful to allow it to escape.
Among the creations herein: pomegranate, mint, and cucumber macarons; almond, saffron, and rhubarb petit gateau; pecan, maple, and ginger tarts; wild strawberry, lime, and marshmallow bonbons.
Hardcover. Color photographs throughout.
Click here to see Damien Wager's second book, Breaking the Mould.