The Art of French Pastry

rounds (for croquembouche) ...

BAKING INSTRUCTIONS 1 Make sure that the oven is fully preheated to 400°F/200°C before you bake ...

makes the pastries puff. If the oven isn’t hot enough your product will be flat and dense. Place a sheet ...

need to bake them long enough for them to form a crust so that they’ll hold their shape and dry out c ...

they are very golden. Remove from the oven and allow to cool. You can freeze them at this stage as well. ...

the outside and hollow with a little moisture in the middle. STORAGE At the raw or baked stage pâte à choux ...

THAWING INSTRUCTIONS Let the baked pâte à choux thaw out at room temperature and then flash them in a 400°F/20 ...

CHOUX If you learn to pipe pâte à choux you will be able to pipe anything, from meringue to macarons ...

because once you finish piping what’s in the pastry bag, you can just put the empty bag into a tall container ...

residue on the sheet pan will get onto the outside of the bag and make it slimy (this is one of my pet peeves) ...

finger acting as a clip at the top of the bag (if I’m right- handed), my other three fingers holding the bag fro ...

and staggering the rows? FILLING THE BAG 1 Outfit a pastry bag with the desired tip. Make sure that you ...

it is under pressure. Otherwise whatever you are piping can ooze out of the bag between the bag and the piping tip ...

of the bag over the sides of the container. It’s important to have a cuff that is at least ⅓ the size ...

compactly so that you don’t have air bubbles, unfold the cuff, lift up the bag, lay it down flat on ...

tip and to push out all the air bubbles. 3 Lift up the bag and (assuming you are right- handed) use your ...

of the top while you pipe. Your other three fingers will hold on to the bag from underneath. The bag will ...

and will be the only way you control the bag. This is important, because the way you guide the bag, the angle ...

to come out of the tip. Now grab the bag with your free hand and the three free fingers of your “clip” ...

should master one shape— for example, cream puffs— before going on to others, such as éclairs, teardrops, Par ...