The Art of French Pastry

should not be touching the water. Stir continuously with a whisk —not like a maniac, but being sure to ...

take the bowl off the pot, and wipe the bottom dry. Scrape down the sides of bowl. 3 Place a piece ...

2 hours or preferably overnight. DAY 2 Preheat the oven to 375°F/190°C and arrange the rack in the middle. Line t ...

pan, leaving 1 inch between each cookie and staggering the rows. Each scoop should be leveled so that all th ...

beautiful shiny and golden brown color. I like mine a little on the darker side to offset the sweetness. S ...

just mix it back together. We do not usually freeze the mixture. You can keep the cookies for weeks in an airtigh ...

TAKEAWAYS Another way to make these cookies is to pipe them onto a sheet pan with a ¾-inch star tip. A ...

pyramid-shaped silicone Flexipan molds, then bake them straight in the molds. To unmold them, let them cool ...

tropical ice cream sundae—for example combined with mango ice cream, roasted pineapple chunks, and a litchi coulis ...

chocolate. ...

ALMOND TUILES / TUILES AUX AMANDES ...

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YIELD | 30 COOKIES Tuiles are deceptively simple and easy to make, and they are so wonderful. What makes the ...

describe a very thin crispy cookie that can be flat, rounded, or even shaped like a bowl. When ...

loosen them up, then add sugar, a little flour, and sometimes melted butter. Then it’s ready to go. No a ...

cookie is still warm, draping it over a rolling pin. When I learned to make tuiles the recipes had the nut ...

has time to evaporate before the cookies get too brown. Then they’ll stay crispy for weeks in a cookie tin. Wh ...

following equipment and allow all of the ingredients to come to room temperature: Digital scale, set to metric weight ...

steel hand whisk 1 small rubber spatula 1 small spoon 4 sheet pans lined with silpats 1 small offset ...

twice from start to finish. UNDERSTANDING INGREDIENTS The reason we whip the egg whites just slightly when we ...