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Shelf Number | Material Type | Copy | Shelf Location | Status |
|---|---|---|---|---|
| 641.815 PAU | Book | 1 | Standard shelving location | Searching... Unknown |
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Summary
Summary
For Natalie Paull, baking is a gift. It''s also a powerful elixir of pleasure, connection, generosity and joy. In Beatrix Bakes , Natalie indulges in baking''s sweetest moments with more than seventy recipes inspiring bakers of all kinds to mix and match to make recipes their own - whether it''s a Lemon curd cream crepe cake or Pecan maple cinnamon scrolls.
Sparkling with Natalie''s distinct voice, and packaged with full-colour photography, illustrations and rock-solid tips for a perfect bake, Beatrix Bakes also includes ''Adaptrix'' suggestions (offering ways readers might do things differently, including short cuts) and is peppered with infographics to help them follow their baking heart. Try The Cheesecake (That You Will Love The Most) with a crumb base, or a bought biscuit base, or no base, or a sponge base, or even a failed cookie base! And from there, pick a topping from sour cream, to crumb, to fruity bits. The recipes are divided across eight chapters: Doughs, pastries & crusts; Tarts, pies, a crostata & a galette; The cake list; One in the hand; Yeasted bakes; Fruit-full; Creams, custards, fillings, glazes and buttercreams; and Finishing touches.
While Natalie''s creations are inspired by classics the world over, they are irreverent too, and in Beatrix Bakes she delights in showing readers that - once they get the foundations right - the truest magic will come from a willingness to play (with the insurance of her many clever ideas and back-up plans in their apron pocket!).
Beatrix Bakes will guide anyone who loves the adventure of baking to perfect their skills and break the baking mould.
across eight chapters: Doughs, pastries & crusts; Tarts, pies, a crostata & a galette; The cake list; One in the hand; Yeasted bakes; Fruit-full; Creams, custards, fillings, glazes and buttercreams; and Finishing touches.
While Natalie''s creations are inspired by classics the world over, they are irreverent too, and in Beatrix Bakes she delights in showing readers that - once they get the foundations right - the truest magic will come from a willingness to play (with the insurance of her many clever ideas and back-up plans in their apron pocket!).
Beatrix Bakes will guide anyone who loves the adventure of baking to perfect their skills and break the baking mould.
across eight chapters: Doughs, pastries & crusts; Tarts, pies, a crostata & a galette; The cake list; One in the hand; Yeasted bakes; Fruit-full; Creams, custards, fillings, glazes and buttercreams; and Finishing touches.
While Natalie''s creations are inspired by classics the world over, they are irreverent too, and in Beatrix Bakes she delights in showing readers that - once they get the foundations right - the truest magic will come from a willingness to play (with the insurance of her many clever ideas and back-up plans in their apron pocket!).
Beatrix Bakes will guide anyone who loves the adventure of baking to perfect their skills and break the baking mould.
across eight chapters: Doughs, pastries & crusts; Tarts, pies, a crostata & a galette; The cake list; One in the hand; Yeasted bakes; Fruit-full; Creams, custards, fillings, glazes and buttercreams; and Finishing touches.
While Natalie''s creations are inspired by classics the world over, they are irreverent too, and in Beatrix Bakes she delights in showing readers that - once they get the foundations right - the truest magic will come from a willingness to play (with the insurance of her many clever ideas and back-up plans in their apron pocket!).
Beatrix Bakes will guide anyone who loves the adventure of baking to perfect their skills and break the baking mould.
d Finishing touches.
While Natalie''s creations are inspired by classics the world over, they are irreverent too, and in Beatrix Bakes she delights in showing readers that - once they get the foundations right - the truest magic will come from a willingness to play (with the insurance of her many clever ideas and back-up plans in their apron pocket!).
Beatrix Bakes will guide anyone who loves the adventure of baking to perfect their skills and break the baking mould.
Author Notes
Natalie Paull has been baking and loving all things sweet for more than twenty-five years. She started cooking in professional kitchens at the age of eighteen and spent her formative years working with Australian food luminaries Maggie Beer and Stephanie Alexander. Nat opened the cultish but tiny blink-and-you'll-miss-it Beatrix Bakes in inner-city Melbourne in 2011. Crowds line up in the rain to secure a slice (or more!) of the day's ever-colorful - and delicious - offerings. In following her heart and baking the cakes she loves to eat, Nat has established a reputation for melding the traditional pillars of cake baking with her distinct brand of irreverent innovation. Also, she eats a lot of cake. Every day.
Table of Contents
| Introduction | |
| Dear baker... | p. 9 |
| About me | p. 11 |
| A tiny shop called Beatrix Bakes | p. 12 |
| About this book | p. 15 |
| Making lemonade from lemons | p. 17 |
| Pantry, tools and other important things | |
| My baking shopping list | p. 20 |
| Scales - the weigh to better baking | p. 30 |
| My baking beliefs | p. 32 |
| Doughs, pastries and crusts | |
| Dough directions | p. 39 |
| Rolling and lining | p. 40 |
| Blind baking | p. 44 |
| Sweet butter crust | p. 46 |
| Nutty butter crust | p. 48 |
| Polenta crust | p. 50 |
| Super flaky pie crust | p. 52 |
| Cream cheese dough | p. 54 |
| Puff pastry | p. 55 |
| Tarts, pies, a crostata and a galette | |
| Brown butter, roasted apricot and almond tart | p. 60 |
| The beauty of brown butter | p. 63 |
| Yoghurt panna cotta tart | p. 64 |
| Baked chocolate mousse tart with spiced date caramel and peanut crust | p. 67 |
| Chocolate Bavarian pie | p. 71 |
| Rhubarb custard crumble pies | p. 73 |
| Chocolate crème brûlée and raspberry tarts | p. 77 |
| Banoffee custard pie | p. 79 |
| Pillowy peach and polenta pie | p. 82 |
| Ricotta crostata with spiced quince | p. 84 |
| Cinnamon-glazed apple fry pies | p. 87 |
| Two-bite jammy tartlets | p. 90 |
| Blood plum galette | p. 92 |
| Tart-a-misu | p. 94 |
| The cake list | |
| Cake notes | p. 98 |
| Assembling a layer cake | p. 100 |
| Blueberry coconut shagg layer cake | p. 105 |
| Passionfruit cloud chiffon cake | p. 107 |
| The cheesecake (that you will love the most) | p. 111 |
| Carrot, toasted hazelnut and cheesecake layer cake | p. 114 |
| Red velvet layer cake | p. 116 |
| All-purpose sponge cake | p. 118 |
| The peach Alabama cake | p. 120 |
| The notorious BFC (black forest cake) | p. 124 |
| Lemon curd cream crepe cake | p. 127 |
| Cocoa meringue roulade with mascarpone and toffeed figs | p. 130 |
| Almond and saffron pear dacquoise with cream | p. 133 |
| Pistachio and lemon curd layer cake | p. 136 |
| One in the hand | |
| Chocolate caramel bars with a salty sprinkle | p. 141 |
| Vanilla custard slice with passionfruit glaze | p. 143 |
| Bananingtons | p. 147 |
| Heat and whip meringues | p. 151 |
| Pecan and peach rugelach | p. 153 |
| Espresso marshmallow | p. 156 |
| Cookie can-do | p. 158 |
| A smoky, salty chocolate chip cookie | p. 161 |
| Almondjaws with salty dulce de leche | p. 163 |
| Calamity Janes | p. 167 |
| Walnut and olive oil shortbread bars | p. 170 |
| Yeasted bakes | |
| The ingredients | p. 174 |
| Mixing: do(ugh)s and do(ugh)-nots | p. 175 |
| Prove it | p. 175 |
| Knock back and shaping | p. 176 |
| Potato brioche doughnuts | p. 178 |
| Pecan maple cinnamon scrolls | p. 182 |
| Honeyed peanut beesting buns | p. 185 |
| Rhum babas | p. 189 |
| Easter hot cross buns | p. 192 |
| Fruit-full | |
| Fruity bits | p. 197 |
| Apple compote | p. 198 |
| Vincotto berries | p. 200 |
| Citrus-roasted stone fruit | p. 201 |
| Roasted rhubarb with ginger | p. 204 |
| Strawberry jewels | p. 206 |
| Lemon curd | p. 208 |
| Fruit syrup jelly | p. 209 |
| Burst blueberry compote | p. 212 |
| Ver-juicy dried fruit | p. 213 |
| Caramelised banana schmutz | p. 214 |
| Buttery date caramel | p. 215 |
| Four-hour spiced quinces | p. 217 |
| Creams, custards, fillings, glazes and buttercreams | |
| Sweet whipped ricotta cream | p. 220 |
| Mascarpone-zabaione | p. 223 |
| Chocolate crème fraîche mousse | p. 226 |
| Vanilla pastry custard | p. 228 |
| Salty dulce de leche | p. 230 |
| Simple sour cream glaze | p. 231 |
| Buttercream business | p. 233 |
| White chocolate custard cream cheese buttercream (or CCBC 'cause that's a long name) | p. 234 |
| Meringue buttercream | p. 236 |
| Finishing touches | |
| Butter oat streusel | p. 240 |
| Spiced cinnamon sugar | p. 241 |
| Citrus confit | p. 242 |
| Sneaky chocolate embellishments | p. 244 |
| Nutty praline | p. 245 |
| Index | p. 249 |
| Thanks to ... | p. 254 |