Publisher's Synopsis
Easter and Spring baking is as old or older than the tradition of Christmas baking. Some of the recipes date back to the fifteenth century. They result from historical events, ecclesial traditions, or the start of spring with a warmer environment that some of the doughs require to bake successfully. It is not surprising that most pastries in this Spring and Easter bake book use different doughs than Christmas baking.In this book, Spring and Easter pastries and cakes fall into one of five dough types. These are yeast dough pastries, shortcrust pastries, biscuit pastries, puff pastries, and miscellaneous. All recipes use the simple classical form. This presentation will provide you, the reader, with a classic canon to experience original baking from which you can develop your style and create your very own variations of these traditional pastries that you and your family and friends will like best.
