The Art of French Pastry

where the whipped cream comes in. The caramelized nuts add a great crunch; never use raw nuts, as they get sogg ...

them. The best way to make the fruit coulis that will be used as a sauce is to blend pitted, peeled ri ...

(APPROXIMATE) OR OUNCE WEIGHT Pâte Sablée | ½ recipe, about 350 grams | ½ recipe, about 12^3 / 10 ounces CARAM ...

Whole milk (3.5% fat) | 520 grams | 2 cups plus 2⅓ tablespoons Heavy cream (35% fat) | 250 grams ...

Sugar | 185 grams | ⅞ cup Corn syrup | 60 grams | 3 tablespoons Sea salt | 0.5 gram | Pinch FROZEN M ...

Caramelized Almonds | 100 grams | ⅔ cup Dried apricots, optional | 50 grams | ¼ cup Aged egg whites | 8 ...

Granulated sugar | 45 grams | 3 tablespoons Corn syrup | 25 grams | 2¾ teaspoons Clover honey | 70 grams ...

needed | As needed Fresh or frozen apricots, optional | 100 grams | 3½ ounces Granulated sugar, optional | 1 ...

desired METHOD DAY 1 1 Make a recipe of caramelized almonds as well as a recipe of sablée dough. Divide ...

use for another purpose. 2 Make the caramel ice cream. Place the egg yolks in a medium bowl. Place the m ...

bean and seeds to the milk and cream and set aside. Fill a large bowl halfway with ice and set aside. You ...

stir very slowly to mix the sugar and water together, being careful not to wipe or splash the mixture onto the ...

mixture again until the end of cooking. 4 Place the large mixing bowl filled with ice water on the st ...

continue to cook until the mixture reaches 300°F/150°C; start warming up the milk and cream. 5 When ...

stop the cooking. Using the rubber spatula, place a drop of caramel on a small white plate; it will cool ...

bitter flavor, but be careful not to let it get too dark. Once the right flavor is obtained, turn off the heat an ...

Repeat with another ladle of milk and cream; after the third ladle, switch to a hand whisk. Once all the mi ...

the egg yolks. Slowly whisk the tempered egg yolks into the hot caramel mixture in the saucepan. Wash out the bow ...

thicken; stirring in a figure-8 helps to assure that your spatula touches the entire bottom of the pan. ...

saucepan and continue to stir constantly until the temperature reaches between 165°F/75°C and 185°F/85°C. 7 ...