- The popular baker and confectioner strikes again
- Popular classics of professional quality easily prepared at home
- All recipes feature a vegan version with readily available ingredients
Extent: 224 pages
Weight: 972 g
Format: 21 cm x 26.5 cm
273 colour photos, 6 illustrations
Right sold: All rights available39,00 EUR
Rolls, strudel, croissants, doughnuts – bake like an expert!
How do confectioners and bakers do it? Their pastries look perfect and taste delicious at the same time. What makes their dough so fluffy, their cream fillings so tender, and their caramel so savoury? In her second book, Judith Erdin unveils these secrets and many more. The trained baker and confectioner shows us from scratch how to prepare classical confectionery recipes using natural ingredients. Each recipe has two parts, the traditional version and a vegan one which is just as gorgeous and tasty. These recipes allow vegans to finally enjoy classical cakes and pastries they were missing out on. Whenever possible, ingredients are chosen locally and are easy to come by.
In a dedicated section on theory the expert offers tips for the selection of ingredients and baking utensils, techniques for rolling out dough, and other knowhow. With the help of her step-by-step guidelines, you can create the perfect apple strudel, chocolate doughnuts, and vanilla bismarcks fresh from the oven.
Judith Erdin: Baker, confectioner, and polygrapher. She develops easy to prepare recipes for her clients and her blog »streusel.ch«. She shares her knowledge in various courses.