Eric Kayser - Maison Kaysers French Pastry Workshop

Our recipes were adapted so that they could easily be made at home. They range from the simplest cookies and loaves ideal for snacking and making with children to the most elaborate cakes perfect for celebrations or holidays with family. And, if while thumbing through this book you have a sudden craving for madeleines or chouquettes, here are several important points to keep in mind before donning your apron.

This is an important point that bears repeating: High-quality cake molds and pans are worth the investment!

Choose those made of stainless steel and always dry them thoroughly between uses (you can briefly place them in an already-warm oven) and routinely and generously grease them.

Nonstick pans are tempting to use, but you must be willing to treat them with tender carebe careful that someone does not slice the tart while its still in the pan or else risk scratches.

As for silicone molds, these are a matter of personal preference, but are not necessarily practical for large baked goods, especially when you forget to place them on a baking sheet before filling them. Whats more, unmolding a tart from a large silicone mold can be a tricky process. On the other hand, silicone molds are indispensable, even unmatched, for single-serving recipes such as financiers (see , carefully push up from the bottom of the mold using two fingers so that they pop out with ease. A silicone sheet pan with a depth of about inch (1 cm) is equally useful. To test the quality of silicone, discreetly scratch it with your fingernail; it should not leave a mark.

Do not use glass or ceramic pans when a crisp, browned crust is essential. Instead, keep these for other baked desserts, such as clafoutis.

When lined with parchment paper, a rimmed sheet pan (half-sheet, 13 x 18 inches, [33 x 46 cm] can be used for baking the sponge cakes in this book. For cookies and other items usually produced in batches, two rimless baking sheets are useful when you want to bake on two different oven racks at the same time.

If you make desserts and pastries often, a heavy-duty standing mixer is indispensable, preferably one with both paddle (flat) and whisk attachments. If you do not have a standing mixer, then a handheld mixer and a little extra time and arm endurance when mixing the ingredients will achieve the same result.

This is a valuable tool for pureing, as its ability to produce a silky texture by perfectly emulsifying mixtures, such as creams containing gelatin or butter, is unrivaled.

Without these essential tools (which until recently were only used by, and available to, professionals) constructing multi-layered cakes with delicate fillings would be nearly impossible, as they make unmolding easy. One adjustable round and/or square cake ring will bring a professional look to your Fraisier or Succs, making them ready for competition!

The following tools are also essential for anyone serious about baking:

One or two silicone spatulas, one very soft and one semi-soft.

One or two whisks, ideally one large and one small.

At least two pastry brushes (made of silicone, or paintbrushes made of fine, natural bristles).

One of the brushes should be reserved for fatty mixtures. The brushes should be dishwasher safe.