Description
The Pastry Alphabet: The DNA of Your Creativity
The Pastry Alphabet brings together a selection of basic recipes created by the Cacao Barry® chef team. These recipes form the foundations of pastry, ideal for traditional and innovative creations.
The book is divided into four main sections:
Biscuits
As with pastry recipes that recommend different chocolates from the range, cakes use cocoa powder, cocoa mass and couvertures from the Pureté line. For this project, cakes are divided into two main categories:
- Whisked sponge cakes: classics such as ladyfingers, Dacquoise, Joconde, Pain de Gênes, Sachertorte, etc.
- Butter- or oil-based sponge cakes: these cakes do not involve whisking eggs. Brownies, muffins, financiers, madeleines, etc. can be bases for assembled cakes or served on their own at room temperature.
Crèmes & Mousses
This section gathers the main recipes for assembling layered cakes, filling tarts and making individual portions. It includes textures ranging from dense, versatile ganaches to macaron fillings, crémeux, whipped ganaches, pastry creams and three chocolate mousse types.
Each recipe has a basic version that can be combined with any dark, milk or white chocolate couverture from the Cacao Barry range. Texture remains consistent while the flavour profile varies with the chosen couverture.
Glaçages (Icings and Coatings)
Icings fall into two main categories:
- Icings for products stored at room temperature: a basic recipe with variations adaptable to different chocolates from the range, ensuring the perfect choice for every creation.
- Icings for products stored at 0–6°C or frozen at -18°C: four different solutions to choose according to your needs.
Pâtes (Basic Doughs)
This section gathers fundamental recipes for essential pastry doughs. These form tart bases with characteristic flavour and varying levels of crumbliness, crispness or softness.
As these doughs are baked, the recipes mainly use cocoa powder and cocoa mass, which contain no sugar and therefore do not alter the final texture. Cocoa powder is ideal for pastry, while cocoa mass gives an intense chocolate-like flavour without sugar.
Book contents
Each section includes photographs and detailed descriptions covering:
- Recipe characteristics
- Recommended uses
- Measurements in grams and ingredient order during preparation
- Practical tips
- Storage methods
- Allergen information
- Scientific explanations
The Pastry Alphabet is Cacao Barry's guarantee for mastering pastry basics through simple but essential elements.
The Pastry Alphabet: The DNA of Your Creativity.
