Chocolate Epiphany: Exceptional Cookies, Cakes, and Confections for Everyone by Francois Payard, Rogerio Voltan (Photographer), Anne E. McBride (With)

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Synopsis

Celebrated French pastry chef and owner of one of New York City’s favorite bakeries presents an impressive and comprehensive dessert cookbook with recipes for everything chocolate, from easy cookies to showstopping cakes.

On any given weekend at the esteemed New York City institution Payard Pâtisserie & Bistro, locals and tourists swoon over sweet delicacies like creamy chocolate truffles, fruit tarts, and delicate, decadent cookies, while brides take note of the stylish wedding cakes in the window.

For the first time, its owner, famed pastry chef François Payard, devotes his creative powers solely to chocolate, sharing 100 recipes for home cooks of every level in Chocolate Epiphany. From easy to challenging, white to bittersweet, a stunning and sumptuous dessert awaits on every page. Thanks to the clear and thorough recipes, treats such as Bittersweet Chocolate Sorbet, Chocolate Sticky Toffee Pudding, and Milk Chocolate Truffles à l’Ancienne are not only delicious but also accessible. And for the ambitious, Chocolate Coconut Caramel Cake, Cranberry-Chestnut Tart, or Milk Chocolate and Candied Kumquat Napoleans could be the perfect end to an extravagant dinner party.

Inside you’ll find chapters devoted to:

•Breads and Brunch Dishes
•Cookies and Petits Fours
•Candies and Chocolates
•Custards, Mousses, and Meringues
•Plated Desserts
•Tarts
•Cakes

With a rich, full-color design and stunning photography throughout, Chocolate Epiphany is the perfect gift for chocoholics and everyone looking to enlarge his or her dessert repertoire.

Judith Sutton - Library Journal

The first Payard Patisserie & Bistro opened in New York City in 1997, and there are now offshoots in Tokyo and Rio de Janeiro, among other locations. In his third cookbook, Payard presents 100 recipes for chocolate desserts-some of them simple favorites from his childhood in France (both his father and grandfather were patissiers), others, more elaborate creations from his years as a pastry chef there and in the United States. Many of them are shown in full-page color photographs, and there is a useful introduction to chocolate, as well as chapters on techniques and equipment. For most baking collections.

Biography

François Payard, a third-generation French pastry chef and James Beard Award winner, owns Payard Pâtisserie & Bistro in New York City with locations in São Paulo, Rio de Janeiro, Tokyo, and Caesars Palace, Las Vegas. He is the author of Simply Sensational Desserts and Bite Size.