The Art of French Pastry

so that all elements are stable and cold. 10 Before serving, transfer the vacherin to the refrigerator ...

with a towel, and slice. Repeat between each slice. IT’S DONE WHEN IT’S DONE When you eat the cake, the ic ...

1 month in the freezer, covered with plastic wrap. ...

L’Auberge de l’Ill More than 150 years ago the Haeberlin family opened a modest restaurant that would become ...

was occupied by the German army, the family managed to pass on their knowledge of fine cooking from one genera ...

that a restaurant can obtain; it encompasses all aspects of serving the perfect meal to a customer, from impeccabl ...

an aperitif on the terrace that looks out over the lawn, where giant willow trees cascade over the river ...

decades since I had my epiphany there. In France, even families with modest means will go to a three- ...

later with my own family, the meal we enjoyed was as wonderful and memorable as the one I reveled in as a fo ...

years after that and he now heads up our baking program. SORBETS Sorbet is made with water, sugar, and fruit. ...

greater the possibility of an icy finished product; the more solids, the greater the possibility of a grainy and dry sorb ...

placing an egg on the sorbet mixture once it is prepared and seeing if the egg floats—if it does, the mixture is ...

the use of a universal syrup recipe for sorbets, which can give you a decent finished product but is not alw ...

for the most part). The range of water/solid ratio is very broad from one fruit to another, going from 9 ...

bananas. So if you are making a lemon sorbet, you will have a low amount of solids and a high amount of water ...

sorbet, you will have to decrease the amount of sugar and increase the amount of water in your syrup. When ...

then spun in the ice cream maker. I would never ask you to cook the fruit; you would lose the tanginess ...

sorbets include water, you could just add sugar to the fruit without making a syrup first, as we do in the pineappl ...

of its very high degree of sweetness. Like honey, corn syrup is an inverted sugar and has an anti-crystallizing ...

sweetening amounts. I always replace some granulated sugar with corn syrup, and sometimes add a little honey, b ...