The Art of French Pastry

It’s important to give yourself plenty of time to make this cake so that the puff pastry will ...

will shrink the moment you’ve cut it because of the gluten in the flour, and the base will be oval. I have ...

equipment and allow all of the ingredients to come to room temperature: Equipment for Puff Pastry Equipment for Pât ...

Caramel One 9-inch ring, tart pan insert, or plate Scissors 2 sheet pans lined with parchment paper 1 pastry b ...

1 KitchenAid or standing mixer fitted with the whisk attachment, stainless steel hand whisk, or handheld elec ...

1 paring knife 1 pastry bag fitted with a ¼-inch round tip Aluminum foil Latex gloves 1 small offset spatu ...

Read this recipe through twice from start to finish. NOTE: A St. Honoré piping tip has a special deep V ...

Honoré. You can find these tips online at http://www.backmann24.com/. UNDERSTANDING INGREDIENTS Puff pastry is the do ...

dough will be covered with piped choux pastry, which will slow down its baking time, so it is very ...

dough below it isn’t thoroughly baked it can become soggy very quickly. This is also true for the choux ...

soupy when you fold in the whipped cream. Before making the caramel, review the method so that you will be c ...

Puff Pastry | 150 grams | 5^3 / 10 ounces Pâte à Choux | ½ recipe | ½ recipe Egg Wash | 1 recipe ...

grams | ⅓ cup less 1 tablespoon CRÈME CHANTILLY Cold heavy cream (35% fat) | 200 grams | 1 cup l ...

tablespoons CARAMEL Granulated sugar | 150 grams | ⅔ cup plus ½ teaspoon Water | 50 grams | ¼ cup Corn syr ...

1 pint | 1 pint METHOD DAY 1 Make a recipe of puff pastry following the recipe, or if you have some puff ...

DAY 2 (OR DAY 2 AND DAY 3) 1 Complete the puff pastry turns and roll out to a thickness of ⅛ inch. ...

pastry on a cutting board and place a 9-inch ring, tart pan insert, or plate on top near the edge (so that ...

pâte à choux. 3 Preheat the oven to 400°F/200°C. Prepare a recipe of pâte à choux following the re ...

glaze the circumference of the disk with a small amount of egg wash. Hold the pastry bag vertically 1 inch ...

loose spiral of pâte à choux, starting in the center and working your way out (SEE ILLUSTRATION). The piping shoul ...