Perfect for chefs and home bakers alike, this cookbook makes it easy to make puff pastry, sweet crusts, pâte à choux, croissants, brioche, and more from scratch! With clear instructions and helpful diagrams, chefs will learn how the ratio of just five ingredients—flour, butter, water, sugar, and eggs—can be tweaked to bake a patisserie’s worth of delectable desserts and savory treats. Delectable recipes both savory and sweet for treats like Cheddar Bacon Biscuits, Root Vegetable Spiral Tarts, Cherry Cheesecake Danishes, and Salted Caramel Éclairs give plenty of tasty spins on the basic formulas. And with plenty of tips and tricks to up your baking game, it’s a snap to riff on the recipes and invent your own incredible pastries. Table of Contents Biscuit Dough
 Scone Dough
 Pie Dough
 Shortcrust Dough
 Sweetcrust Dough
 Pâte à Choux Dough
 Brioche Dough
 Puff Pastry Dough
 Rough Puff Pastry Dough
 Croissant Dough
 Danish Dough
 Phyllo Dough | Making Dough by Russell Van Kraayenburg, Hardcover | Indigo Chapters