The Art of French Pastry

weight of corn syrup and 15 to 20 percent by weight of granulated sugar. The amount you use depends also on your ...

you ever seen a lemon sorbet go bad?), though some fruit like pears can turn brown faster than others. ...

the lemon juice treatment. If you add more lemon juice you won’t be able to taste the flavor of the cherries. ...

for 30 minutes at 149°F/65°C, then cooling the mixture down over an ice bath. JACQUY’S TAKEAWAYS You can vary the ...

ice creams and/or sorbets in your vacherin. You will need 1 quart for each layer. The coulis can also be made ...

FROZEN COFFEE AND CHOCOLATE MOUSSE /MOUSSE GLACÉE AU CAFÉ ET AU ...

CHOCOLAT ...

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YIELD | EIGHT 4-INCH RAMEKINS Many different textures and flavors come together in this pleasing dessert. The ...

is topped with a spiced whipped cream and a delicious crispy coffee and pecan tuile. The recipe is a fairly s ...

a week. BEFORE YOU BEGIN Get out the following equipment and allow all of the ingredients to come to room temperat ...

metric weights KitchenAid or stand mixer fitted with the whisk attachment or a handheld electric mixer 1 pastry ...

2 small mixing bowls 2 medium mixing bowls 1 strainer lined with cheesecloth 1 stainless steel hand whisk ...

blender 8 ramekins (4 inches round and ¾ inches high) (also sold as crème brûlée dishes) 1 offset metal spa ...

perfectly flat 1 round measuring teaspoon or a 1- inch ice cream scoop 1 soup spoon Read this recipe t ...

INGREDIENTS The technique for this frozen mousse shows a completely different way of using a vanilla sauce. First, ...

flavors. So milk will absorb more coffee flavor than heavy cream, because it contains more water. When ...

a coffee infusion, the finer the coffee is crushed, the stronger the infusion. In this recipe we only cru ...

beans that are light brown in color, as darker ones signify that the coffee has been over-roasted and will ...

Once infused, the vanilla sauce is cooked to 179.6°F/82°C and then cooled down by being whipped until cold, ...