Lune: Eating Croissants All Day, Every Day - Kate Reid
With step-by-step techniques for rolling and shaping croissants, followed by recipes for every hour of the day, plus what to do with leftovers and how to make a croissant a special occasion, this is the ultimate guide to baking the world's best-loved pastry!
The debut cookbook from Lune, a world-renowned croissant bakery in Australia. Lune Croissanterie is one of the most talked about bakeries in the world. From rave reviews from Nigella Lawson, Yotam Ottolenghi, René Redzepi and Rachel Khoo, to features in news outlets such as New York Times and The Guardian, Lune has been touted as 'the best croissant in the world' since it opened its doors in 2012.
Customers are queuing quite literally around the block from the early hours to eat Lune's pastries, but what makes this book so special is how Kate Reid elevates croissant pastry from a classic breakfast staple to a refined vehicle for breakfast, lunch and dinner.
With step-by-step techniques for rolling and shaping croissants, followed by recipes for every hour of the day, plus what to do with leftovers and how to make a croissant a special occasion, this is the ultimate guide to baking the world's best-loved pastry.
"Making a poolish (a 100% hydration preferment, aka 1:1 flour to water) increases the extensibility of the dough. Cutting straight to the chase, I include a poolish recipe in the book, because it’s going to make the dough a WHOLE lot easier to roll out with a rolling pin (I’m taking a wild guess that most of you don’t have a commercial bakery laminator in your kitchen at home…). There are many differences between how we make make croissants at Lune and the recipe I’ve written for the book. This is the first, and important one. Can’t wait for you all to get my book and try out my highly unorthadox method for making croissants at home!!! 3 weeks and counting until the book is out!" - Kate Reid.
- 28.3 x 21.6 cm
- Kate Reid
- 272 pages
- 1.6 kg
Andriani K. published the 25/07/2023 following an order made on 27/05/2023
Interesting and innovative.
- Notes on ingredients
- Notes on equipment
- The raw pastry
- Creating the layers
- The different shapes
- Pasin au chocolat
- Escargot and Kouign-Amann
- Morning tea
- Afternoon tea
- Twice-baked croissants
- Special occassions
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