The Art of French Pastry

lidded containers. If you have a lot more than you need, keep it in a cool place. The bad news is tha ...

ACTIVE DRY YEAST Active dry yeast is a living ingredient. You can find it in supermarkets, but it will only be ...

consistent product. Active dry yeast keeps very well at room temperature in the small packets that it co ...

can use others depending on the intended use and your preference. Mexican beans have spicier overtones, while th ...

chemicals. The brand of vanilla I recommend—the only one I use, in fact—is made by Nielsen-Massey, an Illinoi ...

tastes or smells natural. Use vanilla judiciously—a little bit goes a long way. Source: http://www.nielsenmassey.com ...

good butter in France. If the fat content is 82 percent, the butter will contain 2 percent protein and only 16 p ...

amount of fat, and thus a higher amount of water, will collapse slightly in the oven. The water will ...

refrigerator for two weeks; you should be sure to use it by then, before it starts to get rancid or pick up ...

All of my recipes are calibrated using regular heavy cream that contains 35 percent fat and whole milk with 3 ...

milk, or lighter cream for heavy cream, and expect a recipe to behave the same way. EGGS Try to use free-range egg ...

which will help your pastries hold their shape better. All my recipes are calibrated using extra large egg ...

It is important to use high- quality fresh nuts so that they can release their true aroma. I like to use ...

cakes, and for some of my flourishes like Chocolate Nougatine Crisp. Hazelnuts are another favorite because of ...

vacuum sealed so that they do not go bad. All my nuts come from American Almond, a company that has been ...

Pectin is a natural product that is extracted from apples or citrus peel; it acts as a gelling agent and al ...

set, the product cannot be re-melted; we call this pectin irreversible. The second one, called NH pectin, is u ...

and many supermarkets FONDANT AND FONDANT POWDER This product comes in both a solid and a powder form. The powde ...

Source: www.chefrubber.com for powdered; [http://www.lepicerie.com for solid](http://www.lepicerie.com for solid) COCOA POWD ...

or gray probably has fillers in it. I recommend using Barry Callebaut products. They are of a very high ...