The Art of French Pastry

until the mixture is foamy and reaches the ribbon stage. Do not let the mixture cool before you perform this step. ...

10 Meanwhile, using an immersion blender, blend the chocolate mixture for 30 seconds, until smooth. Set out you ...

for 20 minutes. 11 Take the mixing bowl out of the stand, transfer to a wider bowl if desired, and gently fold ...

spatula and freeze for 2 hours or longer uncovered. If not serving on the same day, cover the ramekins with p ...

corn syrup, and butter in a medium saucepan and heat to 230°F/110°C over medium heat. The mixture should thick ...

mixture to a small bowl. Cool for 30 minutes. The mixture will thicken as it cools. 2 Meanwhile, preh ...

cooled espresso mixture. 3 Using a round measuring teaspoon or a very small ice cream scoop, scoop ...

pans are perfectly flat, otherwise the batter will run in all directions when you bake these. Repeat with a s ...

very fragile and will break if you try to peel them off too soon. Gently turn the silpat over and slowly ...

have more than you need for this one dessert. FINISHING THE DESSERT 1 Whip the 250 grams of cold ...

enough for you to shape into a quenelle that will hold its shape, but not so stiff that it looks grainy ...

tall container and place a soup spoon in it. Place a tuile on top of each ramekin. Using the hot wet spo ...

quenelle out of the spoon onto the tuile. Dust with a little confectioners’ sugar and if desired set another tu ...

should be soft, the frozen mousse should be frozen but creamy, and the tuiles should be thin and crispy. STORAGE The ...

JACQUY’S TAKEAWAYS You can substitute ...

other spices for the coriander seed in the mousse. I recommend cinnamon or nutmeg but in very subtle amounts. Deco ...

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TARTE FLAMBÉE ...

• CHAPTER 6 • SWEET AND SAVORY ALSATIAN SPECIALTIES ...