The Art of French Pastry

OR OUNCE WEIGHT Whole milk (3.5% fat) | 125 grams | ½ cup Water | 125 grams | ½ cup plus 2½ teaspoons ...

Granulated sugar | 5 grams | 1 teaspoon Sea salt | 2 grams | ¼ teaspoon All-purpose flour, sifted | 140 g ...

5 eggs, as needed Egg Wash | 1 recipe | 1 recipe MIXING THE DOUGH 1 Preheat the oven to 400°F/200° ...

with a rubber spatula or wooden spoon, and then exchange the spatula or spoon for a whisk. Bring it to a fu ...

this point; there should be no lumps of unmelted butter. 2 Add the sifted flour to the liquid mixture i ...

quickly and efficiently. If you whisk too slowly you risk getting lumps of flour, and once lumps form in a ...

3 Place the pan back on medium heat, switch back to the rubber spatula or wooden spoon, and cook, stirrin ...

It will make a sort of hissing sound when it begins to stick. 4 Remove the mixture from the hea ...

bottom of the pan; it will come off easily with a little soaking.) 5 Have 220 grams of eggs (usu ...

adding the eggs, 1 at a time, beating on medium speed until each egg is incorporated into the dough befo ...

Once you’ve added 2 of the eggs, stop the mixer, take off the bowl and paddle, and scrape the bottom of th ...

ascertain whether the pâte à choux is the right consistency. Stop the machine, take the bowl and beater o ...

should hang down in a V shape (SEE PHOTO). ...

...

If it does not, the dough needs more liquid, either some beaten egg or a little warm milk. But you must ...

know, I’ve tried. So add a teaspoon of egg or milk at a time, and each time you add and beat in a ...

transfer enough choux pastry to a pastry bag fitted with a ⅜-inch round tip to fill the bag halfway. See for ...

sheet pan lined with parchment paper. Continue piping with the remaining choux pastry. Brush the surface of ...

unwrapped on the sheet trays. Once frozen, wrap the pieces in plastic wrap and store in a container or in freez ...

1¼-inch round (for cream puffs); 1½-inch ovals (for salambos) 3- to 3½-inch strips (for éclairs) 1-inch ...