Pastry Art & Design Magazine

[gfron1]

Good to know my subscription wasn't lost. Today I received my Dessert Professional, the new version of a combined magazine (PA&D, Frozen Desserts & Chocolatier). Same guts as the old format.

[tan319]

Good to know my subscription wasn't lost.  Today I received my Dessert Professional, the new version of a combined magazine (PA&D, Frozen Desserts & Chocolatier).  Same guts as the old format.

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Is this mag subscription only?

Is there an article on the Pierre Herme class that was taught over the summer at the French Pastry School?

Thanks!

[gfron1]

I get mine through subscription, but I don't know if you can find it on newsstands. I did not see any article on PH.

[duckduck]

The used to have it at Barnes & Noble but I haven't seen PA&D or Chocolatier there for a couple months now.

[John DePaula]

The used to have it at Barnes & Noble but I haven't seen PA&D or Chocolatier there for a couple months now.

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They no longer carry these...

[bibbotson]

Pastry Art & Design was being carried by Barnes & Noble here in NYC as recently as last issue, but the three B&N's near me each have magazine sales bigger than the combined stores in some states (literally, top 3 nationwide by a wide margin) so perhaps they get a different line-up of magazines.

They seemed to follow the Food Network trend of moving from "how-to" and techniques to lifestyle and profiles, which is an important facet but not one I find as useful, so my passion to run out and buy the latest issue kept declining over the years. A shame, as I started my pastry career shift by steadily devouring issues of Chocolatier in the early-90s and moving on to PAD.

Pastry's Best had been steadily improving over the last 5 or 6 issues, so I'll miss it if it is really gone. I was supposed to be interviewed for part of an article several months ago and they seemed to drop the ball, which may be part of their production going on hold.

Pastry and Baking NA (and Asia) are both good but I haven't gotten around to subscribing yet.

The only magazine I find it worth reading regularly is Journal du Patissier but it's only in French if that doesn't work for you.

[mckayinutah]

So has anyone found out if it is or will be available at a bookstore, or is it subscription only?

Jason

[TNChocolatier]

So has anyone found out if it is or will be available at a bookstore, or is it subscription only?

Jason

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I have had a subscription to this magazine for the last 5 years. Though I do see it at the local B & N. That is in smallish town TN, so it should be available at most B & N stores.

On this subject, they have just merged their 3 magazines (Pastry Art & Design, Chocolatier, and Frozen Desserts) into one larger magazine. I just received the inaugural issue and it is nice to have all the info in one place for one price. I think the magazine is a great read for professionals or serious amateurs. If you get only one good recipe out of each issue, it is more than worth it.

[Scout_21]

Hello,

I'm hoping someone has the March 2006 issue of Pastry Art and design. I'm trying to dig up some info on paillette feuilletine and I was told this issue may have some actual recipes to make it. Could anyone please shed some light on the contents of this article. Any help would be most appreciated.

Cheers

[mrose]

Hello,

I'm hoping someone has the March 2006 issue of Pastry Art and design.  I'm trying to dig up some info on paillette feuilletine and I was told this issue may have some actual recipes to make it.  Could anyone please shed some light on the contents of this article.  Any help would be most appreciated.

Cheers

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It just talks about using it in desserts, there wasn't any recipes.

[Scout_21]

Thanks for letting me know

[Kayakado]

I just got my first Pastry & Baking North America and was pleased with the contents. They even make 8 archived issues available to download for free in the NA or Asian version.

http://www.pastryna.com/pastryna_about.htm

[tan319]

Hello,

I'm hoping someone has the March 2006 issue of Pastry Art and design.  I'm trying to dig up some info on paillette feuilletine and I was told this issue may have some actual recipes to make it.  Could anyone please shed some light on the contents of this article.  Any help would be most appreciated.

Cheers

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It would be like making your own corn flakes.

You could go to say, a Williams Sonoma and if they have those cookie triangles like in a European ice cream shop (crepe dentelles?) you could robo them.

Epicurious pastrychefcentral.com should have it on the food site.

Good Luck!

[gfron1]

Here's the recipe I recently used:

To make 2.1oz / 60g of gavottes (lace crepes)

1/3 cup (80ml) whole milk

2/3 Tbsp (8g) unsalted butter

1/3 cup – 2tsp (35g) all-purpose flour

1 Tbsp / 0.5 oz (15g) beaten egg

1 tsp (3.5g) granulated sugar

½ tsp vegetable oil

1. Heat the milk and butter together until butter is completely melted. Remove from the heat.

2. Sift flour into milk-butter mixture while beating, add egg and granulated sugar. Make sure there are no lumps.

3. Grease a baking sheet and spread batter thinly over it.

4. Bake at 430°F (220°C) for a few minutes until the crepe is golden and crispy. Let cool.

[mjc]

Here's the recipe I recently used:

To make 2.1oz / 60g of gavottes (lace crepes)

1/3 cup (80ml) whole milk   

2/3 Tbsp (8g) unsalted butter   

1/3 cup – 2tsp (35g) all-purpose flour 

1 Tbsp / 0.5 oz (15g) beaten egg

1 tsp (3.5g) granulated sugar

½ tsp vegetable oil

1. Heat the milk and butter together until butter is completely melted. Remove from the heat.

2. Sift flour into milk-butter mixture while beating, add egg and granulated sugar. Make sure there are no lumps.

3. Grease a baking sheet and spread batter thinly over it.

4. Bake at 430°F (220°C) for a few minutes until the crepe is golden and crispy. Let cool.

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How well did it work? How did you use it?