The Art of French Pastry

UNDERSTANDING INGREDIENTS This dough should not be too fatty, as it will be filled with a rich almond crea ...

make a great flavor combination that complements the flavor of the almond cream. The raisins also bring an appeal ...

for example, would not work well. INGREDIENTS | WEIGHT | MEASURE (APPROXIMATE) OR OUNCE WEIGHT Brioche dough | ½ r ...

Ground cinnamon | 1 gram | ½ teaspoon Walnut or pecan pieces | 75 grams | ¾ cup Dark or golden raisins ...

METHOD DAY 1 Make a recipe for brioche dough following the instructions. After the first rise, press out the ...

almond cream following the instructions. Add the cinnamon to it at the end of the mixing process. 2 Greas ...

refrigerator, weigh it, and divide into 2 equal pieces. Wrap one half in plastic and freeze for another purp ...

spread the almond cream evenly over the dough, leaving a 1-inch border along the top edge. Brush the uncovered bo ...

inch fold in the dough and then roll up tightly, folding the dough over itself until the entire dough ...

6 slices evenly distributed around the edge of the pan and 1 in the middle, 7 in all. Fill the next pan wi ...

light by placing a small pan filled halfway with freshly boiled water on the oven floor and the pans inside th ...

recipe of sugar icing following the instructions. 7 Once the rolls have doubled in volume, take the pan ou ...

of parchment paper. Using a pastry brush, glaze the rolls, using up all of the icing. Allow the rolls to co ...

IT’S DONE WHEN IT’S DONE The top of the rolls should have a dark and rich brown color. Once they are g ...

frozen for up to 1 month. The filled raw cinnamon roll slices can be frozen as well for up to 1 month. Let t ...

1 Place the dough in front of you horizontally (with the long edge closest to you) and spread the ...

almond cream evenly over the dough, leaving a 1- inch border along the top edge. Brush the uncovered border along ...

Sprinkle the walnut pieces and raisins evenly over the almond cream. 2 Starting with the edge ...

nearest you, make a ½- inch fold in the dough and then roll up tightly. 3 Place the snake on its seam and ...

using a chef’s knife cut twelve 1⅓- inch slices. 4 Take a slice ...