Making dough : recipes and ratios for perfect pastries

Perfect for chefs and home bakers alike, this cookbook makes it easy to make puff pastry, sweet crusts, pâte à choux, croissants, brioche, and more from scratch!

With clear instructions and helpful diagrams, chefs will learn how the ratio of just five ingredients—flour, butter, water, sugar, and eggs—can be tweaked to bake a patisserie’s worth of delectable desserts and savory treats. Delectable recipes both savory and sweet for treats like Cheddar Bacon Biscuits, Root Vegetable Spiral Tarts, Cherry Cheesecake Danishes, and Salted Caramel Éclairs give plenty of tasty spins on the basic formulas. And with plenty of tips and tricks to up your baking game, it’s a snap to riff on the recipes and invent your own incredible pastries.

Table of Contents

Biscuit Dough

Scone Dough

Pie Dough

Shortcrust Dough

Sweetcrust Dough

Pâte à Choux Dough

Brioche Dough

Puff Pastry Dough

Rough Puff Pastry Dough

Croissant Dough

Danish Dough

Phyllo Dough