The secret to a bold, intense chocolate soufflé is a high proportion of chocolate and the use of beaten egg yolks instead of the usual béchamel or pastry cream.
For anyone who has made pie dough that seemed impossible to roll out, bread that failed to rise, or a birthday cake that couldn't be served, this book will be a lifesaver as well as a lifelong and trusty baking companion. And with 22 chapters, this book is packed with recipes that will keep you busy (and your family and friends happy) for years to come.
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