| Basics |
| The basic recipes you need to make great desserts are all here from bases like meringue disks and crêpes, to toppings like rich ganaches, fluffy buttercreams, and airy meringues. Pie doughs in three varieties to create miniature to large sweet and savory tarts and pies. Syrups to carry liqueurs and drench desserts, ice creams, and coffee drinks. Pastry creams to flavor a complete array of extraordinary treats. |
| Delicious sauces to serve with the foods in the book as well as the many desserts, ice creams, sundaes, bread toasts, biscuits, and good foods you can imagine. Try them and keep some in your fridge they are all prepared with very little effort, and produce a great amount of satisfaction. Concentrated coffee syrups will be your key to successful coffee cooking throughout this book and with any personal recipes you would love to experiment on. Prepare them and keep them in the fridge; they keep for up to a month if covered well. |
| The practical tips at the end of this chapter will help you craft these luscious coffee recipes. |
| Recipes |
| Caramel Coffee Sauce |
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