The Art of French Pastry

airtight in plastic. $50 TRICK: If your sponge bakes too long and turns out dry and hard like a cracker, ...

usable again. ...

ALMOND BISCUIT ROULADE YIELD | ONE 12 × 17–INCH CAKE (1 SHEET PAN) Like the jelly roll sponge in ...

the previous recipe, this thin, rectangular almond sponge cake can be used for a jelly roll or a layered cak ...

gives the cake a soft texture that will allow you to manipulate it without its falling apart. BEFORE YOU BE ...

temperature: Digital scale, set to metric weights 1 sheet pan lined with parchment paper 1 pastry brush 1 sifter K ...

attachments 1 large rubber spatula 1 medium mixing bowl 1 small microwave- safe bowl 1 large mixing bowl 1 ...

twice from start to finish. UNDERSTANDING INGREDIENTS Most of the flour in this cake is almond flour. Compared ...

that is easy to manipulate. This is why we use the almond flour here and why you see it as an ingredient i ...

all pistachio or macadamia nut flour because their high fat content would result in a greasy biscuit. Using a ...

batter more quickly than granulated sugar. You could use granulated sugar, but you’d have to mix the batter longe ...

WEIGHT Melted butter, for the pan | As needed | As needed Almond flour, skinless | 95 grams | 1 cup plus 1 ...

Cake flour | 23 grams | ¼ cup Granulated sugar | 30 grams | 2 tablespoons plus 1 teaspoon Whole eggs ...

grams | ⅓ cup Granulated sugar | 70 grams | 5 tablespoons Sea salt | 0.5 grams | Pinch Butter (French styl ...

1 Line a sheet pan with parchment paper. Brush the parchment paper with a thin layer of melted b ...

cake flour and combine with the 30 grams of granulated sugar in the bowl of a stand mixer fitted with ...

minutes. Stop the mixer, lower the bowl, and scrape the bottom of the bowl with a rubber spatula, making ...

color. 4 Using a rubber spatula, transfer the mixture to a medium mixing bowl. Wash the bowl of your ...

the bowl of your electric mixer. Using the whisk attachment, whip for 3 minutes on medium speed to obtain a ...

are seeing, mix the meringue for an additional minute. Be careful not to over-whip, however. If you over-whip a merin ...