The raw pastry -- Creating the layers -- The different shapes. Croissant; Pain au chocolat; Danish; Escargot and Kouign-Amann; Torsade; Cruffin -- Recipes. Breakfast; Morning tea; Lunch; Afternoon tea; Dinner; Dessert; Twice-baked croissants; Special occasions; Leftovers; Essential.
Summary:
"The debut cookbook from Lune, a world-renowned croissant bakery in Australia. Lune Croissanterie is one of the most talked about bakeries in the world. From rave reviews from Nigella Lawson, Yotam Ottolenghi, Ren? Redzepi and Rachel Khoo, to features in news outlets such as New York Times and The Guardian, Lune has been touted as 'the best croissant in the world' since it opened its doors in 2012. Customers are queuing quite literally around the block from the early hours to eat Lune's pastries, but what makes this book so special is how Kate Reid elevates croissant pastry from a classic breakfast staple to a refined vehicle for breakfast, lunch and dinner. With step-by-step techniques for rolling and shaping croissants, followed by recipes for every hour of the day, plus what to do with leftovers and how to make a croissant a special occasion, this is the ultimate guide to baking the world's best-loved pastry"--Publisher's description.
This resource is supported by the Institute of Museum and Library Services under the provisions of the Library Services and Technology Act as administered by State Library of Iowa.