The Art of French Pastry

300°F/150°C. PALMIER FOLDING ...

IT’S DONE WHEN IT’S DONE The puff pastry is fully baked when it is light brown all the way through and th ...

in an airtight box. You can freeze them, but if you do you will need to re-crisp them in a 325°F/160°C ...

puffs upward, but in this case it will puff sideways, since the layers are lying on their side. This is ...

dough will look like an insanely large amount, but you will see when you try one that the palmiers are not too ...

...

...

VACHERIN GLACÉ / FROZEN VACHERIN ...

• CHAPTER 5 • CAKE AND ICE CREAM ...

I n French this chapter would be described as “l’incontournable”— essential reading. When you learn to make ...

If you’re new to making cakes you can get your feet wet with the simple but interesting Deerback, a rich pound ...

the Jelly Roll Sponge, and the Flourless Chocolate Sponge, and then you will be able to make more complex clas ...

structure with sponge cake as the foundation, different floors filled with mousse, and walls made of frosting. ...

foundation is weak. But once you have the mind-set of a cake builder you’ll be able to master projects ...

Honoré is built from puff pastry and pâte à choux cemented together with hot caramel. Technically it is a ...

go together and sometimes cakes are made with ice cream, I decided to combine the two in the same chapter. ...

cream is the key to all other ice creams; take the time to master it, understand what it means to give it ...

ice cream and sorbet that contrast perfectly with the sweet meringue base. Frozen desserts don’t stop at ...

your next dinner party a frozen coffee mousse with a rich chocolate layer on the bottom, frozen in individ ...

worship it. Your guests may feel the same way after you’ve worked your way through these recipes and appear vict ...