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Emmanuel Hamon — French Pastry ChefInternational experience in 50+ countries
Dairy Decoded — Milk, Cream & Butter in Pastry
Dairy Decodedtakes a deep dive into the dairy products pastry chefs work with every day — milk, cream, butter, and beyond — and explainswhy they behave the way they do.
This isn't a recipe book — it's a complete technical reference designed to help you understandfat content, protein structure, fermentation, texture, and functionality, so you can choose and use the right dairy product with confidence — whether traditional or plant-based.
Pastry ebook of 144 pages, organized into 7 parts:
Milk— Composition, milk powders, concentrated milk, processing, and its many forms and functions in pastry.
Cream— Fat content, whipping behavior, stability, and how cream performs under heat and aeration.
Butter— Composition, structure, quality, plasticity, and its essential role in texture, lamination, baking, and flavor.
Fermented Products— Crème fraîche, yogurt, cultured dairy, fermentation, acidity, and their applications in pastry.
Functional Proteins— Whey, casein, and how milk proteins influence structure, water retention, foaming, and texture.
Plant-Based Alternatives— Understanding non-dairy milks, creams, and fats, how they behave differently, and how to choose the right substitute.
Troubleshooting & Reference— Practical answers to common dairy-related failures, technical guidance, and essential reference information.
Every ingredient is approached throughreal pastry applications— not generic or industrial information, but what actually happens in your cream, your dough, your mousse, your ganache, and your finished product.
A pastry ebook forprofessionals, students, home bakers, and anyone who wants to understand what's really behind milk, cream, and butter — not just follow the recipe.
144 pages, in English language
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