A look at Francois Payard’s latest book.
Renowned pastry chef François Payard believes baking cookies shouldn’t be a labored and complicated chore. In his latest book, Payard Cookies, written with Anne McBride (HMH, 2015; $30), Chef Payard offers a sophisticated collection of 100 recipes in a range of textures and flavors, from the “soft” or moelleux style (madeleines and financiers) to the dry or sec type (sablés and biscotti). Standout recipes include Calissons d’Aix, the diamond-shaped orange and almond flavored cookies from Provence; Traditional Venetian Cookies, brightly colored to honor the Italian flag; Mini Cannelés, the dome-shaped delights that have a crispy crust and custard-like interior; and Mini Parisian Macarons, the chic cookie that Payard helped make so popular in this country. There’s also a selection of intriguing tuiles, including almond, cacao nib and coconut, as well as financiers, madeleines and fruitcakes. In short, Payard Cookies offers a selection of cookies that will undoubtedly elevate any cookie platter or dessert tray, throughout the holidays and beyond. Following are three recipes from this new book.
Find 'Payard Cookies' recipes in the DessertProfessional.com Recipe section or click the links below.