The Art of French Pastry

it steady once the ice begins to melt. Stir for a few minutes, then just once in a while, until the m ...

bowl in your freezer and stir once in a while.) Once cool, transfer to a container, cover tightly, and ...

Remove the caramel mixture from the refrigerator and blend it for 1 minute with an immersion blender. Freeze i ...

leaving the middle empty; freeze for 1 hour. Spread the ice cream again if it has settled on the bottom of the mold ...

heavy cream to soft peaks, transfer to a mixing bowl, and refrigerate. Roughly chop the caramelized nuts and ...

temperature of the egg whites by feeling the bottom of the bowl. If it is at all cold, fill a sink with 1 ...

with your hand; it should feel neither cold nor hot. Return the bowl to the mixer and resume whipping o ...

together, being careful not to wipe or splash the mixture onto the sides of the saucepan. Add the corn syrup ...

stir. Insert a digital thermometer, and cook the syrup to 244°F/118°C. 5 Keep an eye on your egg white ...

the syrup is just about ready to be poured into the egg whites. Check the bottom of the mixing bowl; if necess ...

244°F/118°C remove from the heat and very gradually stream it into the egg whites, taking great care to pour th ...

instead of going into the egg whites (and it could splatter onto your hands and burn you). Once all ...

and, using a rubber spatula, gently fold in the whipped cream, the chopped caramelized nuts, and the diced d ...

DAY 3 1 Preheat the oven to 325°F/160°C. Roll out the sablée dough to a ⅛-inch thickness and cut a ...

from the heat and allow to cool. Take the cake out of the freezer and gently press the sablée disk onto th ...

with a kitchen towel, then reverse onto the platter. Once unmolded, immediately return to the freezer for 30 minu ...

3 If serving with the apricot coulis, wash, peel, and pit the ripe apricots, place them in a blender ...

The cake should be covered with a very thin layer of cocoa powder; the ice cream and frozen mousse should b ...

the freezer for up to 1 month. JACQUY’S TAKEAWAYS >> You can use different honeys, but beware of chestnut honey, ...

and will clash with the caramel flavor. Other types of caramelized nuts such as hazelnuts, or just simply roa ...