"Set up a table of stunning pies, cakes and pastries for the most wonderful time of year. For centuries, sugar flowed into cakes and pastries only on rare occasions, and the holidays were the season for elaborate buche de Noel, panettone and gingerbread houses. In this age of daily little treats, it's harder to capture the same awe that must've accompanied once-a-year confections. But this dessert table absolutely does. It evokes the abundance of Renaissance still-life paintings, with updated takes on European classics and modern creations inspired by flavors from across the globe."
"What makes these showstoppers especially satisfying is how anyone can make them. The cookbook authors Nicola Lamb and Yossy Arefi have been baking professionally for decades and turning their pastry chef wonders into recipes straightforward enough for novice bakers. They've delved into the stories of cherished desserts and carried them along their evolution with brilliant new flavors and formats. Meant for slicing and sharing, these big rounds can all be assembled for one spectacular dessert table, or you can prepare whichever ones you want and add your own sweets to the spread."
Ancient holiday traditions concentrated scarce sugar into elaborate confections like buche de Noel, panettone, and gingerbread houses, creating once-a-year awe. A modern dessert table can evoke Renaissance still-life abundance with updated European classics and global-inspired creations. Cookbook authors Nicola Lamb and Yossy Arefi translate pastry chef techniques into straightforward recipes accessible to novice bakers. Large, sliceable rounds and other showstoppers can be assembled together or individually, styled on gilded platters and varied heights for dramatic presentation. A tiramisu variation layers tiramisu-flavored cream and coffee-soaked ladyfingers into a dark Oreo crust, marrying traditions across eras.
Read at cooking.nytimes.com
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