The Art of French Pastry

Small pinch In a small bowl whisk together the egg, cream or milk, and sea salt. Pass through a fine s ...

WEIGHING WHOLE EGGS Eggs vary tremendously in size, even within the same grades of large, extra large, and s ...

break enough eggs into a bowl to reach within a few grams of the amount required for the recipe. In another bo ...

required amount. ...

FLOUR AND BUTTER MIXTURE FOR CAKE PANS I use this mixture of flour and butter to grease metal cake pans used ...

cakes and other recipes that contain a lot of sugar. When sugar is heated it breaks down and gets very s ...

following equipment and allow all of the ingredients to come to room temperature: Digital scale, set to metric weight ...

recipe through twice from start to finish. INGREDIENTS | WEIGHT | MEASURE (APPROXIMATE) OR OUNCE WEIGHT Butter (French ...

ounces or 3 tablespoons Pastry flour | 8 grams | 1 tablespoon plus 1 teaspoon Soften the butter and mix in the ...

brioche as they do not contain enough sugar to make the product stick to the pan). Store in the refrigerator ...

STREUSEL / CRUMBLE ...

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YIELD | 280 GRAMS (ABOUT 2 CUPS) Streusel is an Alsatian term for crumble. It keeps well in the freeze ...

freezer so that I can use it as a topping on ice cream for a quick dessert for my friends. BEFORE YOU BEGIN Get ...

1 sheet pan lined with parchment paper 1 paring knife KitchenAid or stand mixer fitted with the paddle attachme ...

recipe through twice from start to finish. UNDERSTANDING INGREDIENTS Streusel is easiest to make if the butter is ...

Turbinado sugar, also called “sugar in the raw,” can be interchanged with granulated sugar, brown sugar, or a mi ...

pecans. If you want extra crunch you can add an additional 20 grams of finely chopped nuts to this recipe. You c ...

overpower a dessert quickly. When you eat a dessert that contains spices, the flavor of the spice should be i ...

baking. You can omit it if desired. Kirschwasser is particularly Alsatian, but other types of hard liquor ...