Decorations, Borders & (Hardcover) by Bilheux, Roland
Hardcover; Published 10/1/1997; 272 Pages; ISBN 9780470250006
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Roland Bilheux and Alain Escoffier offer an amazingly thorough education in traditional French pastry techniques. Decorations, borders, letters, marzipan and modern desserts from many of France's leading pastry chefs. Alternative methods and recipes.
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Rolling out pastry can be frustrating, especially if it's a warm day and you're working with an especially soft, buttery recipe like pâte sablée. If it starts to get sticky and you're at your wit's end, just scrape it back together and refrigerate for 30 minutes to an hour while you take a break. Pastry dough can almost always be salvaged.