The Art of French Pastry

400 grams | 3½ cups plus 2 tablespoons Butter (French style, 82% fat), at room temperature | 60 grams | 2 ...

ounces Confectioners’ sugar, optional | As needed | As needed METHOD DAY 1 MAKING THE DÉTREMPE The dough base in ...

that you make this by hand several times before you make it in a mixer so that you will really unde ...

sea salt with a whisk until the salt dissolves. 2 Spread the flour on the work surface in a wid ...

gram piece of butter is soft—place it in a small bowl or ramekin and mix with a spatula. Microwave if n ...

crater. If your well is too small or you pour the water in too fast it will break through the walls and f ...

Move your fingers around in the flour inside the well in increasingly wider circles, working from the center ...

the crater, mixing in more and more flour until all of the flour has been incorporated. Once all the flour is ...

when baked. Just gently work the dough around on the tabletop with your fingers to homogenize it. The dough ...

come together, use your dry hand to scrape off any dough sticking to your mixing hand, and mix these scraps ...

will still be rough and a bit ragged. 6 With a chef’s knife, cut a ¾-inch-deep cross on top of t ...

work area: first use a flat scraper to remove all flour and dough left on the surface, then wash and d ...

on another sheet of plastic, set the marked sheet of plastic on top, and, using a rolling pin, gently roll ...

the shaped butter block in plastic wrap and place it in the refrigerator for 1 hour. WRAPPING THE BUTTER BLOCK ...

about 40°F. This is crucial. If they are not cold enough, return them to the refrigerator. Both the dough ...

to the refrigerator on the silpat and salvage it. Once you are more comfortable you will be able to work direct ...

surface with flour and place the dough on top. Press the dough flat with the rolling pin, then roll it ...

rolling surface with a small amount of flour. Roll the dough a little longer and wider than 18 × 7½ inches ...

leaving it wrapped in plastic. Tap it gently on the top surface for 30 seconds with the rolling pin in order to mak ...

dough and the silpat horizontally on the counter (with the long side closest to you). Unwrap the butter and place ...