THE SIGNATURE: Pushing the Boundaries of Pastry Technique
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The Signature by Erik Kim: Advanced Pastry Techniques for Creative Chefs
The Signature is the third volume of Chef Eric’s Patisserie Series. This book presents advanced pastry techniques designed for professional chefs to elevate the value of their desserts. It focuses on the technical depth, structure, and thinking required to create distinctive, signature-level work beyond standard decorations.
Core Features and Content
- Mold-Free Construction: Instructions on creating cake shapes using everyday tools rather than pre-made molds.
- Custom Mold-Making: Tutorials on creating handmade molds using food-grade silicone.
- Mold Modification: Methods for re-forming basic molds into new designs.
- Chocolate Spraying: Techniques for applying chocolate spray to create modern forms.
- Decoration Techniques: Methods for dessert decoration and personalization to streamline the creation process.
Product Specifications
- Format: Hardcover
- Page Count: 280 pages
- Language: English and Korean (Bilingual)
- Dimensions: 220 * 280 mm
- ISBN: 9791192855240
This volume serves as a guide for pastry professionals to push past technical limits, refine their dessert identity, and master unique construction methods.
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