The Art of French Pastry

Repeat with the second circle. With the rest of the meringue pipe twelve 2- inch-long by ¾-inch- wide me ...

Set aside at room temperature. MAKING THE BANANA ICE CREAM BASE 1 Fill a large bowl with ice and set ...

and place the rest of the milk, all of the cream, and the first 100 grams of sugar in a medium saucepan. On ...

make sure that the sugar does not stick to the bottom of the pan. 3 Meanwhile, combine the egg yolks ...

helps prevent the coagulation from taking place too quickly. Add the 50 grams of milk you set aside to the e ...

milk mixture, and place the pods aside on a plate (allow to dry and store in a jar or in a jar of sugar) ...

strainer set on top. NOTE: If you set the bowl on a piece of shelf paper or on a coiled towel it won’t s ...

thicken. Stirring in a figure 8 helps to assure that your spatula touches the entire bottom of the pan. T ...

stir constantly until the temperature reaches between 165°F/75°C and 180°F/82°C. 6 Immediately strain the ...

a while, until the mixture has cooled. It is important that the egg mixture cools down in 20 minutes or less s ...

blender, blend the ripe banana with the lemon juice and the nutmeg to a puree. Once the ice cream is cool, ...

Place all the ingredients for the pineapple sorbet in a blender and blend until completely smooth. Transfer to a ...

2 Blend the banana ice cream for 1 minute using an immersion blender and freeze in an ice cream maker. ...

place the plate in a larger springform mold to facilitate turning the cake while you build it up. Using a r ...

create an indent in the center. This is where the mango coulis will go. Freeze for 15 to 30 minutes or until ...

refrigerate. 5 Blend the pineapple sorbet mix again and freeze in your ice cream maker. Place in the fre ...

mango puree and honey mixture into the indent and smooth so that the layer is flat. Freeze for at least 30 ...

side up. Freeze for 1 hour or overnight. 8 In the meantime, whip the heavy cream until stiff enough t ...

from the pan. Transfer two-thirds of the whipped cream to the cake and, using a flat metal spatula, frost ...

even spaces between each meringue. Transfer the rest of the whipped cream to a bag fitted with a ½-inch ro ...