Payard Desserts by Payard, Francois -- Read -- Imperial Library of Trantor

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Cover Page Title Page Copyright Page Introduction Ingredient Notes Equipment Notes Frozen Desserts

Vacherin À La Minute with Licorice and Farm Strawberry Sorbet Fried Blueberry Ice Cream with Blueberry Coulis Peppermint Parfait Glacè with Chocolate Pastry Cream Tuile Chocolate Shell Filled with Coconut Sorbet and Star Anise Sabayon Maple Syrup Nougat Glacè with Almond and Pistachio, and Pistachio Crème Anglaise Kugelhopf Caramel Glacè with Rum-Raisin Parfait, Caramel Anglaise, and Chocolate Sauce Croustine Filled with Fromage Blanc Sorbet and Blackberry Sauce

Fruit Desserts

Mango Carpaccio with Ginger Syrup, Poached Ginger, and Ginger Ice Cream with Candied Lime Peel Apricot Charlotte with Rum-Soaked Raisins, Chamomile Crème Anglaise, and Whole Milk Ice Cream Apple Spiral Tempura with Apple Cider Reduction Steamed Baby Plums in Extra-Virgin Olive Oil, Fleur de Sel, and Cardamom Ice Cream Yogurt Cake with Sautèed Cherries and Candied Pistachios Lemon–Poppy Seed Cake Filled with Red Wine–Poached Cherries and Clotted Cream Banana Ravioli with Exotic Sorbet and Passion Fruit Fricassèe of Cherries with Hyssop, Pistachio Crumble, and Pistachio Ice Cream Poached Pear in Port and Black Currant with Julienned Black Truffle and Szechuan Pepper Ice Cream Fricassèe of Winter Fruits with Vanilla Ice Cream Rosemary-Scented Cheesecake with Oven-Roasted Strawberries and Rosemary Ice Cream Pear Poached in Passion Fruit Caramel, Arlette, and Honey and Nougat Ice Cream Brown Butter Roasted Pear with Maple Syrup and Vanilla-Prune Ice Cream Roasted Summer Apricots with Honey Pain Perdu and Saffron Ice Cream Pineapple Seared with Thyme with Tapioca Parfait Wrapped in Pineapple Gelèe and Coconut Sorbet Quince Cooked in Caramel with Chocolate-Banana Beignet Trompe L’oeil Phyllo Pears with Walnut Cream and Poire William Crème Anglaise

Pastries, Meringues, & Other Baked Desserts

Buttermilk Scones with Strawberry and Tomato Jam Almond-Prune Napoleon with Prune-Armagnac Ice Cream Chestnut Ice Cream Napoleon with Whipped Cream and Chocolate-Ginger Sauce Four-Hour Baked Apple Napoleon with Caramel Chantilly and Caramel Sauce Red Currant Napoleon with Peppered Nougatine Blueberry Pavlova with Warm Blueberry Coulis Rhubarb Napoleon Filled with Braised Rhubarb White Chocolate Rose Water Napoleon with Lychee Crème Glacè Feuille de Brick Filled with Sautèed Apples, Pain D’èpices, and Caramel Sauce Soufflè of Puff Pastry with Orange-Scented Pastry Cream, Candied Pecans, and Caramel Butter Sauce Peanut Butter and Milk Chocolate Crispy Napoleon Cassis Japonais with Japonais Noodles and Cassis Port Sauce

Custards, Mousses, & Other Creamy Desserts

Beet and Mint Crème Brûlèe—a Market Inspiration Pumpkin Crème Brûlèe with Vanilla Chantilly, Crispy Meringue, and Chestnut Purèe Shot of Buttermilk Panna Cotta with Tarragon-Scented Mango Reconstruction of Cafè Liègeois with Cacao Nib–Espresso Tuile and Meringue Sticks Cranberry Gelèe Filled with Pear Bavarian, Nougatine, and Poached Pear Dulce de Leche Coulant with Avocado Purèe and Chocolate Sorbet Deconstruction of Crema Catalana: Blood Orange Gelèe, Foamed Crème Brûlèe, and Cinnamon Ice Cream Rice Pudding with Szechuan Peppercorn Anglaise and Caramel Balsamic Sauce Banana Leaf Boat with Lemongrass Chiboust and Citrus Sauce Hazelnut Praline Dome with Ganache Citron and Honeyed Phyllo Leaves Rice Crispies with Milk Chocolate and Crispy Chocolate Phyllo Lemongrass Chiboust with Pomegranate Pineapple Steamed Meringue and Rhubarb Cream with Berries in Vanilla Bean Syrup Big Palet D’or Filled with Hazelnut Wafer and Manjari Mousse Carrè Payard with Caramel Anglaise, Fleur de Sel, and Caramel Ice Cream Duo of Coffee and Chocolate with a Mascarpone-Espresso Shot Pyramid of Gianduja with Hibiscus Berry Gelèe and Hibiscus Sauce Chocolate Dome with Vanilla Crème Brûlèe and Hazelnut Dacquoise Milk Chocolate Cube Filled with Earl Grey Tea Mousse and Grapefruit and Orange Gelèe

Tarts

Apple Croustade Warm Lemon Tart with Fresh Raspberries, Lemon-Basil Sherbet, and Basil Oil Lucas Carton Fig Tart with Caramelized Figs Banana Tart with White Chocolate Cream and Passion Fruit Sauce Carrot Cake Tart with Cream Cheese Ice Cream, Honey-Carrot Emulsion, Orange Blossom Meringue, and Fried Carrots Fromage Blanc Soufflè Tart with Blueberry Marmalade and Fromage Blanc Sorbet with Cumin Mascarpone Tart with Roasted Figs and Mascarpone Ice Cream Mediterranean Fennel Tart Filled with Anise Cream and Candied Fennel Caramelized Pineapple-Pecan Tart with Brown Butter Ice Cream Warm Chocolate Tart with Raspberries, Cacao Nib Crunch, and Gianduja Ice Cream Peach Streusel Upside-Down Tart with Lemon Thyme Ice Cream Warm Honey Tart with Candied Orange and Honey-Nougat Ice Cream Traditional Apple Tarte Tatin with Banana Chips and Banana–Rum Raisin Ice Cream Red Wine Tart with Sangria Prunes and Poached Pear in Vanilla Syrup

Cold Dessert Soups, Crêpes, Soufflés, & Other Desserts

Peach Soup with Apricot Sorbet and Crystallized Lavender CrÊpe Purse Filled with Sautèed Bananas and Passion Fruit with Chocolate–Passion Fruit Sauce Dark Chocolate Soufflè with Pistachio Ice Cream Plum Soda with Vanilla Ice Cream Stick and Almond Financier Earl Grey Tea Soup with Tapioca and Orange Sorbet Farm Strawberry–Basil Soup with Lemon-Elderflower Sherbet and Strawberry Tuile Red Berry and Tomato Gazpacho with Tomato Chips Citrus Terrine with Elderflower-Perrier Soup and Tangerine Sorbet Spicy Kumquat Soup with Kumquat-Orange Sorbet and Star Anise Brioche Panini with Raspberry Jam and Peanut Butter Crunch Ice Cream Chocolate Beignets with Orange Blossom Crème Anglaise Watermelon and Vodka Soup with a “Limesicle” and Lime Syrup Orange Tuile Ring Filled with Marshmallow and Orange Blossom Ice Cream

The Cheese Course: Savory Desserts

Black Olive Macaron with Gorgonzola Ice Cream Apple Tatin with Aged White Cheddar Cheese, Frisèe Salad, and Toasted Walnuts Warm Ricotta Tart with Citrus-Mint Salad Poached Seckel Pear with Pomegranate, Cabrales Cheese, and Szechuan Pepper Ice Cream Buttermilk Panna Cotta with Citrus Terrine, MÂche Salad, and Parmesan Tuile Feta Cheesecake with Red Wine–Poached Dates and White Pepper Ice Cream Plum Tomato Napoleon with Rosemary Diplomat Cream and Tomato-Basil Sorbet Warm Bartlett Pear with Chèvre Cheesecake, Walnut Cake, and Fried Sage Leaves

Basic Recipes

Basic Sweet Tart Dough Chocolate Tart Dough Sablè Breton Dough Chocolate Sauce Caramel Sauce Crème Anglaise Caramel Crème Anglaise Caramel Garnishes Chocolate Mousse Fruit Tuiles Vanilla Tuiles Orange Tuiles Simple Syrup Vanilla Ice Cream Almond Cream Pastry Cream Streusel Brioche Puff Pastry Nougatine Pineapple Chips Toasted Nuts Fried Herbs Tempered Chocolate Clarified Butter and Beurre Noisette Citrus SuprÊmes

Sources Acknowledgments Index

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