The Art of French Pastry

sugar before whipping them together until they’re cool. Flat cakes baked on sheet pans have to be m ...

method is used. BEFORE YOU BEGIN Get out the following equipment and allow all of the ingredients to come to room ...

metric weights 1 sheet pan lined with parchment paper 1 pastry brush KitchenAid or stand mixer fitted with the ...

spatula 1 large mixing bowl 1 offset or flat metal spatula Read this recipe through twice from start to f ...

sugar. Its structure helps emulsify the fat in the egg yolk. It also breaks down droplets of fat into small ...

contain gluten. INGREDIENTS | WEIGHT | MEASURE (APPROXIMATE) OR OUNCE WEIGHT Melted butter, for the pan | As needed | As ...

grams | 3 eggs plus about 1½ tablespoons beaten egg Granulated sugar | 90 grams | ⅓ cup plus 2 tablespo ...

teaspoon All-purpose flour | 45 grams | ⅓ cup Cornstarch | 45 grams | ⅓ cup METHOD 1 Line a she ...

pan spray, as they leave a greasy aftertaste. Preheat the oven to 400°F/200°C with the rack positioned in the ...

combine the ingredients. 3 Turn the mixer to the highest speed and beat for 5 minutes. The mixture should ...

parchment paper. 5 Using a rubber spatula, carefully transfer the egg mixture to the large mixing bowl. ...

bowl with your spatula, as this is where the flour likes to settle. Add the remaining flour and cornsta ...

pan, distributing it equally between the middle of the pan and all the corners. Using an offset or a flat metal ...

into the pan. It is important to do this efficiently and fairly quickly in order to not deflate the batter. The f ...

Cool on a rack. IT’S DONE WHEN IT’S DONE The cake should be light golden brown but still moist in t ...

because the sponge is so thin that a hot oven is required to bake the cake quickly without drying it out. ...

butter to their génoise to produce a richer cake. The proportion of butter added is 20 percent of the weight of ...

power in a microwave or over low heat on the stove. Once you have finished folding your flour into th ...

JACQUY’S TAKEAWAYS The best thing to do after baking the cake is to leave it on the parchment paper until ...

baked stage, but the batter can never be frozen at the raw stage. Double-wrap airtight in plastic before freezing. ...