SECURE INTERNATIONAL PAYMENTVisa & Mastercard · Apple Pay & Google Pay · Instant digital download · No shippingPayment issue? Contact us — we’ll help you complete your order.
Emmanuel Hamon — French Pastry ChefInternational experience in 50+ countries
Nuts & Fats in Pastry
This pastry ebook of 160 pages dedicated to non-dairy fats and nuts — two ingredient families that share the same underlying science (oxidation, texture, tempering, praliné) and are covered together here for the first time.
The pastry ebook covers cocoa butter, vegetable oils and fats (18 oils and fats explored in detail: rapeseed, grapeseed, peanut, soy, corn, coconut, palm, palm kernel, sesame, avocado, oil blends...), margarines and solid vegetable fats, as well as almonds, hazelnuts, walnuts, pistachios, and other nuts — all the way through to nut powders, pastes, and pralinés.
Each ingredient is presented with its technical characteristics, its behavior in pastry work, and its practical applications, rounded out with a troubleshooting and reference section to solve common issues tied to these ingredients.
A complete guide pastry ebook to understanding why one fat behaves differently from another, and how to get the best out of each nut depending on the texture or result you're after.
160 pages, english language
HOW WILL I RECEIVE MY EBOOK?
Choose your ebook and complete the secure payment.
You will receive an order confirmation by email.
A second email will contain your download link.
If you do not see it, please check your spam or junk folder.
Download your ebook on your phone, tablet or computer.