The Art of French Pastry

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• CHAPTER 1 • FRENCH PASTRY FUNDAMENTALS ...

T he recipes and techniques in this chapter are the ones to master first. They will become the pillars of your past ...

linked together, and soon you will understand all of these important interconnections. You will see for instance h ...

mastered by chefs over the last few centuries. What valuable work they’ve done for us, figuring out throug ...

recipes. Do them until they feel very comfortable to you. Remember that it takes a while for your ...

are needed to whip a batch of pâte à choux or pastry cream—and your “muscle memories”—the ones that kn ...

ingredients and how they change and react during the mixing and baking process, but it will only be through making ...

confidence. “CREATIVITY” AND PASTRY If you are creative it’s all the more important that you master these reci ...

what makes us go forward, and I appreciate my students’ desire to express it. But after teaching pastry for s ...

One day a student presented me with what he called a “never-been-done- before curry crème brulée.” I tasted ...

crème brulée before: curry and crème brulée do not work well together. The student agreed with me but then ...

people have enjoyed over centuries, is appreciated forever. Perhaps that student will become a seasoned pastry ...

SUGAR ICING GLAZE YIELD | 190 GRAMS (ABOUT 1 CUP) This is the sugar icing that I use to glaze breakfa ...

as they come out of the oven. The heat of the product causes the water in the icing to evaporate, leaving a ...

equipment and allow all of the ingredients to come to room temperature: Digital scale, set to metric weights 1 tall ...

large spoon 1 stainless steel hand whisk 1 pastry brush Plastic wrap Read this recipe through twice from ...

You can control the outcome of a recipe by choosing the right ingredients for the job. American confectioners’ sugar con ...