The Art of French Pastry

incorporated. 4 Add the sifted flour and mix for 30 seconds only on low speed, just until incorporated. Do ...

inch star tip. Pipe 1½- inch-long flat teardrop cookies onto the parchment paper–lined sheet pans, lea ...

toward you while you progressively stop pressing, so that the teardrop ends in a tail. 6 Let the c ...

brown. Remove from the heat and cool completely. 8 Once cool, flip half of the cookies over a ...

each cookie into the tempered chocolate following the instructions and place the cookies on parchment paper. Le ...

golden brown when baked; they should be very buttery. STORAGE Store the cookies in an airtight container. They ...

JACQUY’S TAKEAWAYS You could substitute another type of nut flour such as hazelnut for the almond flour, and use a d ...

interchange the type of chocolate. Lastly, you can vary the fillings, using jam or ganache instead of the praline paste ...

chocolate, you make it stable so that it will remain in its solid state after it cools. To get it to thi ...

are uniform and small. This is necessary for the chocolate to set properly. When you temper chocolate you should ...

that imitate cocoa butter but have the taste and properties of paraffin. They do not crystallize in the same ...

natural cocoa solids in the cocoa bean), granulated sugar, and cocoa butter (the natural fat in the cocoa bean). ...

solids. No matter which chocolate couverture you want to use, it is important to know that the water conten ...

freezer; it should always be kept at room temperature, protected with plastic wrap. When you need to me ...

and all of the crystals are small and of a uniform size once the chocolate hardens. If you have more crystall ...

The cocoa butter in the chocolate couverture that you purchase has already been put through the tempering process ...

structure after the chocolate has been heated and cooled. BEFORE YOU BEGIN Get out the following equipment: Digita ...

microwave-safe bowl 1 large rubber spatula 1 paring knife Twelve 1 × 1–inch parchment paper squares 1 digital th ...

recipe through twice from start to finish. NOTE: It is very difficult for any fat to crystallize when it is i ...

cool room that is no hotter than 75°F. METHOD Here are two ways to temper chocolate; both methods work wel ...