The Art of French Pastry

pan size and used them as liners. Sometimes my dad ran out of flour sacks so he’d use newspaper; I’d know ...

three different procedures, but your hard work will be rewarded by the final result. You can get ahead by m ...

and the thick chocolate ganache icing studded with more caramelized hazelnuts makes a killer combination. Sinful ...

following equipment and allow all of the ingredients to come to room temperature: Digital scale, set to metric weight ...

Paste Equipment for Jelly Roll Sponge Equipment for Ganache Equipment for Vanilla Custard Sauce, optional 1 sheet ...

KitchenAid or stand mixer fitted with the whisk attachment 1 large bowl Plastic wrap 1 sheet pan lined with pl ...

1 digital thermometer 1 pastry bag 1 rolling pin 1 microwave-safe bowl, if necessary 1 serrated knife 1 set of ...

Read this recipe through twice from start to finish. NOTE: Clear a space in the refrigerator large enoug ...

MEASURE (APPROXIMATE) OR OUNCE WEIGHT Hazelnut Praline Paste | 1 recipe (use only half the caramelized nuts ...

nuts for the paste and half for sprinkling) Jelly Roll Sponge (do not include butter) | 1 recipe | 1 recipe ...

1 cup plus 1 teaspoon Dark chocolate couverture (64%) | 450 grams | 1 pound Vanilla bean | 1 bean | ...

style, 82% fat) | 50 grams | 1¾ ounces Clover honey | 30 grams | 1½ tablespoons GARNISH Cocoa powder | As ...

hazelnuts | As desired | As desired Confectioners’ sugar | As desired | As desired Vanilla Custard Sauce, optional ...

1 Make a recipe of caramelized hazelnuts using the ingredient amounts for the hazelnut praline paste recipe ...

sponge following the instructions (do not include the optional butter). Once it has cooled completely, place anoth ...

paper from the underside of the génoise. 3 Using a small offset spatula, carefully spread the nut pas ...

grams of heavy cream until semi-stiff. Be careful not to over-beat. If the cream is whipped until stiff you will ...

plastic wrap. Make the ganache recipe with the remaining ingredients listed, following the method for making ganac ...

in the refrigerator for 15 minutes. 3 Fold the whipped cream into the remaining ganache, first with ...

fold, just mix until the ganache and whipped cream are amalgamated, with no more visible traces of ganache or ...