The Art of French Pastry

Butter (French style, 82% fat) | 60 grams | 2 ounces or 4 tablespoons Turbinado sugar | 88 grams | ⅓ cup ...

1 gram | ½ teaspoon Kirschwasser | 13 grams | 1 tablespoon 1 Preheat the oven to 325°F/160°C. Li ...

the ingredients in the bowl of a mixer and mix at medium speed until crumbly, about 2 minutes. The pieces sh ...

a grid formation, straight onto a sheet pan lined with parchment, to get an even crumble that is necessa ...

cool completely, then transfer to an airtight container or plastic bags and store in the refrigerator or freez ...

for 2 to 3 days. I usually bake it right away and then keep it in an airtight container or airtigh ...

Wild Blueberry Tart Rhubarb Tart with Hazelnut Crumble Brioche Streusel ...

PÂTE À CHOUX / CHOUX PASTE YIELD | ENOUGH FOR ABOUT 80 PUFFS ...

(DEPENDING ON WHAT YOU ARE MAKING) Pâte à choux, the dough that is used to make éclair shells, profiteroles, ...

these years of working with it, I am still amazed by it. Although this recipe makes more than you will ...

than you need at any given time is not a problem. Pipe shapes, then freeze what you don’t need on a ...

whip up a batch of profiteroles at a moment’s notice! Making a smaller batch of pâte à choux is more ...

students make their first batches of pâte à choux just so that they can learn how to pipe. I urge ...

allow all of the ingredients to come to room temperature: Digital scale, set to metric weights 1 sifter 1 or 2 s ...

wooden spoon 1 stainless steel hand whisk KitchenAid or stand mixer fitted with the paddle attachment 1 dough ...

1 pastry brush Scale all of your ingredients and arrange them in the order they will be used in the recipe ...

Sift the flour just before you begin. If you sift too far in advance, especially if it’s humid, you risk getting l ...

twice from start to finish. UNDERSTANDING INGREDIENTS Use only whole milk when making pastry, as low-fat milk ...

in the form of steam during baking. It’s the steam that, along with the air bubbles and water trapped by the ...

replaced by any other fat. Sugar contributes color and just a hint of sweetness, and sea salt fixes the nice ...