The Art of French Pastry

tuile. Flour is necessary to bind the moist mixture together, and I prefer cake flour to all-purpose flour be ...

WEIGHT | MEASURE (APPROXIMATE) Egg whites | 100 grams | About 3 whites Sea salt | Pinch | Pinch Granulated su ...

grams | ⅓ cup Melted butter | 40 grams | 1⅖ ounces Sliced almonds | 100 grams | About ¾ cup plus 2 table ...

325°F/160°C. 2 Place the egg whites and the sea salt in a medium mixing bowl and whip with a fork ...

the warm melted butter. 4 Using the small spoon (a measuring teaspoon is perfect), spoon a 1¼-inch ...

wax off, like window wipers, with the spatula slightly angled. The tuiles do not have to be perfectly round; ...

only get 5 to 6 pieces onto each sheet pan. Sprinkle sliced almonds onto each tuile. 5 Place ...

against it to make sure that it is secured from rolling left or right. Bake the tuiles for 10 to 15 minutes, ...

pin; press on it to make sure that it has a nice curved shape. The tuiles resting on the rolling pin will ...

6 Continue until you have used up all of the batter. Once the cookies have cooled, store them in ...

they will be crispy when they cool. It is important that the tuiles be fully baked. If your tuiles bro ...

container to keep them dry and crispy. They will keep for 2 to 3 weeks. JACQUY’S TAKEAWAYS >> You can va ...

nuts, candied peel, or spices like ground cinnamon, which you would mix in with the flour. We like eating tuile ...

a bowl for desserts, or a topping for a tart or a frozen mousse (see the Frozen Coffee and Chocolate Mousse). ...

crisp coating. To shape them like a bowl, drape them over a cup or a ramekin, rather than the rolli ...

FRENCH MACARONS ...

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YIELD | 56 MACARONS (112 SHELLS) 3-DAY RECIPE —5 DAYS UNTIL READY TO EAT Macarons have been around for dec ...

years because of their colorful and attractive look, as well as their moist and creamy textures. They’re made ...

shells are put together like a tiny sandwich with a stable filling like ganache, a butter cream, or jam. ...