The Art of French Pastry

that the air bubbles deflate, then mix it at high speed for 30 seconds only. The meringue should be creamy an ...

small microwave-safe bowl, cover with a sheet of paper towel, and melt in a microwave at 50 percent power ...

spatula. When folding it is important that with each fold you bring the spatula all the way underneath the m ...

will keep the mixture light and fluffy. Using a rubber spatula to scrape out every last bit, pour all of ...

back-and-forth, wax-on, wax-off motion. Use your rubber spatula to scrape the batter that adheres to the offset spatula b ...

9 Place the sheet pan in the preheated oven and bake for 8 to 10 minutes, until uniformly light go ...

seem very high for this thin cake, but it is precisely because the sponge is so thin that a hot oven ...

STORAGE The best thing to do after baking the cake is to leave it on the parchment paper until you need it ...

sheets of parchment paper, then double-wrap them airtight in plastic. JACQUY’S TAKEAWAYS >> $50 TRICK: If ...

cracker, place it on the sheet pan, uncovered, in the refrigerator overnight. The moisture in the refrigerator ...

FLOURLESS CHOCOLATE SPONGE YIELD | ONE 12 × 17–INCH CAKE (1 SHEET PAN) It would be difficult to find ...

anyone who does not like flourless chocolate sponge. It is so smooth that there is a fine and delicious ...

but I have seen it also end up in an ice cream cake, because it never completely hardens, even when it ...

BEFORE YOU BEGIN Get out the following equipment and allow all of the ingredients to come to room temperature: Di ...

lined with parchment paper KitchenAid or stand mixer fitted with the whisk attachment 1 large rubber spatula 1 ...

fit over a double boiler 1 wide spatula or large stainless steel hand whisk 1 offset spatula 1 paring kni ...

UNDERSTANDING INGREDIENTS A flourless sponge is never baked in a tall pan because without flour it wouldn’t h ...

type of sponge you need to use ingredients that contain enough solids to mimic the properties of the flour so that ...

the chocolate, which contain no water. Sugar and chocolate can seem to liquefy when they are heated and melt, but ...

contributes a nice dark chocolate kick. I have little patience for chocolate desserts, candies, or cakes ...