The Art of French Pastry

1 Hold the bag vertically over the sheet pan ½ inch above the pan with the tip pointing straight down. Pipe ...

1½-inch rounds and stop pressing. 2 With a quick flick of the wrist, cut the little tail at the top of the macar ...

MACARONS SECOND METHOD 1 Pipe the macarons as directed in the above method. 2 Cut the tail ...

with a quick swirl of the piping tip. WHISK VS. SPOON OR SPATULA Some recipes for ...

pâte à choux say to use a rubber spatula or a wooden spoon when you add the flour to the hot liquids, but i ...

avoiding lumps. If you add humid flour to a pot full of liquid and don’t have a whisk ready to amalgamate i ...

rid of, no matter what you do. The whisk is my answer to this problem, and it works well with my students. JAC ...

Too much heat in the oven will create too much steam and will make the product crack or result in a missha ...

created soup, do not add more flour to it, as you will get instant lumps (don’t waste your time, I have made ...

water) and add it to the soft pâte à choux (the soup), mix it together, and then adjust with more eggs ...

À CHOUX Salambos Éclairs Paris-Brest Religieuses Croquembouche ...

Gâteau St. Honoré ...

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BRIOCHE YIELD | ...

FIFTEEN 2½- INCH ROUND BRIOCHES OR 2 TO 3 LARGE BRIOCHES NANTERRE (DEPENDING ON THE SIZE OF YOUR BREAD PANS) 2-DAY ...

| 54°C Brioche, a sweet yeast- raised dough that is just the right balance between sweet pastry and bread, i ...

“blessed bread,” a perfect name because of its light, airy texture and buttery flavor. Brioche is “bready” enough ...

releases its maximum rich and complex aroma, topped with soft butter and homemade jam. Try it with the raspber ...