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Emmanuel Hamon — French Pastry ChefInternational experience in 50+ countries
Spices & Herbs in Pastry
This pastry ebook is the complete reference guide to spices and herbs in pastry: aromatic origin, extraction, dosage, and balance. 180 pages structured across 13 parts, preceded by a foundational chapter on the technical mechanics of aromatization — designed to turn the use of spices from instinct into real technical mastery.
This pastry ebook opens with thefundamentals(cold vs. hot infusion, interaction with fat and sugar, dosage, forms, storage), before diving deep into coffee, chicory and cocoa nibs, vanilla, tonka bean, tea and matcha, and the classic warm spices (cinnamon, ginger, nutmeg, clove, star anise, cardamom).
Next come traditional spice blends (quatre-épices, gingerbread spice, speculoos, chai, ras el hanout), Indian spices and curry, peppers and chiles (with precise dosage guidance), and a selection of rarer spices — saffron, sumac, dried citrus, licorice.
An entire section is dedicated to aromatic herbs (mint, basil, thyme, rosemary, verbena, sage) and edible flowers (rose, orange blossom, hibiscus, chamomile, lavender), followed by a section on practical pastry applications: infusions, doughs, glazes, ganaches, pairings, and case studies (chocolate, fruit, flowers).
The pastry ebook closes with a full troubleshooting and reference section: infusion error diagnosis, comparative dosage tables, a technical glossary, and four thematic indexes (spices, herbs & flowers, blends, and methods) for quickly finding any piece of information.
PDF format, instant download after purchase.
English language, 180 pages
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