The Art of French Pastry

onto the nut paste– covered génoise and, leaving a ½-inch border all the way around, spread evenly over the cake wi ...

1 Improper loose rolling: The Yule log won’t hold its shape. ...

2 Proper tight rolling: The Yule log will hold its shape. 2 Place half the caramelized hazelnuts ...

them coarsely. You want to keep some big chunks. Sprinkle the crushed nuts evenly over the chocolate mousse. ...

tightening gently and peeling back the parchment paper, then rolling over again and so on, so that the log is r ...

refrigerator for 20 minutes. 4 Remove the ganache from the refrigerator and make sure that it is ...

Repeat if necessary. 5 Take the Yule log out of the refrigerator, and check to see if the outer skin ...

We call this first thin layer a crumb coat. Then spread all but a small amount of the remaining ganache i ...

angle and glue the end pieces on top of the log to create the look of knots on the log. Spread a small amou ...

indentations on the top of each knot. Dust with cocoa powder if desired. Lightly crush the remaining caramel ...

refrigerated until 2 hours before you wish to serve. STORAGE The Yule log will last 48 hours in a refr ...

about 6 hours to defrost. JACQUY’S TAKEAWAYS >> Remember to remove the cake from the refrigerator 2 hour ...

ganache and mousse are creamy. The log is delicious served with Vanilla Sauce. ...

GÂTEAU ST. HONORÉ ...

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YIELD | ONE 9-INCH CAKE 2- OR 3-DAY RECIPE | YOU WILL NEED TO MAKE PUFF PASTRY AT LEAST 1 DAY BEFORE YOU M ...

AHEAD SO THAT WHEN YOU ROLL IT OUT YOU CAN LET IT REST FOR A FULL DAY BEFORE CUTTING THE CAKE ROUND. This is by far ...

repertoire. It involves four of my very favorite pastry components—pâte à choux, pastry cream, caramel, and puf ...

cream mixed with whipped cream and glazed with caramel, and finally piped with a layer of sweetened whipped ...

several individual pastries. Although the 9-inch cake only requires half a batch of choux pastry, I recommend ...