The Art of French Pastry

was usually closed on Sunday afternoons and Mondays, our days off. But after a vacation a few of us would ...

had to come in from vacation a day early. I pre-scaled the ingredients as we were always asked to do. My boss ...

grams, I would pay a very dear price. I started to make the dough, but in my head I was still somewhere ...

me at the top of his lungs, “This dough is unfixable, you idiot!” I suggested adding more flour, which made hi ...

didn’t add enough liquid, and the resulting dough looked like cottage cheese. Jean Clauss was livid and called me ...

deduct the ingredients from your salary. Go back to your room!” At the time my salary was $10 a month, which ...

and night. That evening I was determined to pack my bags when everyone was asleep and escape. But eventually ...

CARNIVAL FRITTERS / PETITS BEIGNETS DE CARNAVAL ...

...

YIELD | TWENTY-FOUR 2 × 2–INCH DIAMONDS 1- OR 2-DAY RECIPE (DOUGH CAN REST OVERNIGHT; IT MUST REST FOR A MIN ...

Beignets fascinate me; they are so bad for you and yet everyone loves a warm piece of freshly fried dough spri ...

world, especially on religious holidays. I have been lucky enough to work in and travel to many countries, an ...

in France. You have already seen the yeasted beignets, made with brioche dough. In Alsace we make fritters fro ...

fritters are not made with brioche dough, but with a simple dough leavened with baking powder and flavored ...

come to room temperature: Digital scale, set to metric weights 1 vegetable brush 1 microplane 1 small bowl 1 s ...

stand mixer fitted with the hook attachment 1 rubber spatula or bowl scraper Plastic wrap 1 wide, shallow pan ...

1 rolling pin 1 fluted pastry wheel Read this recipe through twice from start to finish. UNDERSTANDING INGRED ...

placing the dry ingredients in a mixing bowl first and adding the liquid ingredients to them. Once the dough come ...

this dough provides the rising agent that makes the fritters puff in the oil. Mixes or doughs that cont ...

acidic taste in the dough. I like to use canola oil or grapeseed oil for frying because they are both tasteless ...