By Ciril Hitz

Baking Artisan Breakfast Breads and Pastries deals illustrated recipes that cater to all breakfast wishes: from truffles prepared in the hour to extra decadent treats, equivalent to lemon brioche doughnuts and chocolate croissants. The formulation are quite often progressive—the more straightforward recipes are in the beginning and extra advanced ones are later. The step by step full-color approach photographs of options and welcoming good looks photographs of accomplished items coupled with transparent instructions will instill self belief in even the main amateur baker.

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Additional resources for Baking Artisan Pastries and Breads: Sweet and Savory Baking for Breakfast, Brunch, and Beyond

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Top the cream filling with pieces of diced peach melba and replace the lids. 4. Mix the icing (confectioners') sugar with a little water to a thick consistency and colour it peachy pink. Place in a small piping (pastry) bag and pipe two wavy lines of icing over the top of each éclair (see Piping Techniques). 5. Dust around the edges of the dry leaves with pink lustre dust and dust the centres with gold. Add a fantasy leaf to each and serve. Berry Burst Makes 18 x 10cm (4in) éclairs I ngredients 1 x quantity choux pastry (see How to Make Éclairs) 1 x quantity raspberry & cranberry crème patissière (see Filling & Topping Recipes) 1 x quantity white fondant glaze (see Filling & Topping Recipes) Decorations Peach and pink sugarpastes (rolled fondant/ ready-to-roll icing) (see Sugarcraft Techniques) M ethod A ssembly (fan)/180°C/350°F/Gas Mark 4.

3. Warm the white fondant glaze gently until of a dipping consistency and place in an open shallow bowl. Dip the top of each éclair in the fondant to coat. 4. Dip a stiff paint brush into the orange paint and flick the bristles to splatter orange across the fondant tops. Serve. Zesty Lime Makes 10–12 x 15cm (6in) éclairs I ngredients 1 x quantity choux pastry (see How to Make Éclairs) 1 x quantity lime crème patissière (see Filling & Topping Recipes) 1 x quantity white fondant glaze (see Filling & Topping Recipes) Decorations Lime green sugarpaste (rolled fondant/ready-to-roll icing) (see Sugarcraft Techniques) M ethod A ssembly 1.

Spray the éclairs lightly with vegetable or sunflower oil and bake in the oven for 40 minutes until golden brown. Transfer to a wire rack and allow to cool completely. patissière together with the blitzed raisins and 15ml (1 tbsp) of the reserved rum using an electric hand mixer. Place in a piping (pastry) bag fitted with a filling nozzle (tip). 2. Soak 125g (41/2oz) raisins in dark rum for 4 hours (or overnight), then drain and reserve the liquid. Blitz in a food processor or with a stick blender until fine.

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