Description
Spring is in the air, and this pastry-themed issue brings you plenty of recipes to bake all season long. Learn about the science of lamination from renowned pastry chef Nicole Plue, along with our step-by-step guides to a variety of different pastries, including laminated brioche, Danish, vol-au-vents, and kouign amann, plus creative ideas to turn your pastry scraps into craveable sweet and savory snacks such as mini tartes Tatin, cheese twists, and morning buns. Step into seasonal baking with a batch of quick and easy Carrot Cake Muffins, Passover-friendly flourless chocolate cake, and pogne de Romans, a celebrated Easter bread from Romans-sur-Isère in southern France. Don’t miss these delicious new recipes and informative techniques.
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