The Art of French Pastry

“burn” the yolks and create small orange lumps. The sugar properly mixed with the yolks will create a buffer ...

4 When the milk comes to a boil in the saucepan, turn off the heat. Remove the split vanilla pods ...

medium bowl and place it in the bowl of ice with a strainer set on top, or use a second bowl. 5 ...

assure that your spatula touches the entire bottom of the pan. To test whether or not your sauce is thick en ...

mixture constantly with the spatula over low heat until the temperature reaches between 165°F/75°C and 185°F/85°C. 6 ...

melt. Stir for a few minutes, then once every few minutes, until the mixture has cooled. It is important ...

freezer and stir once every few minutes. Once cool, transfer to a container, cover tightly with plastic w ...

long enough for it to coagulate sufficiently. If it is grainy, you overcooked and scrambled the eggs. STORAGE Custa ...

created by the coagulation. When you defrost it, it will turn into a grainy, watery soup. $50 TRICK: If you ...

water in the milk a chance to absorb the vanilla flavor and you will need to use only half of the vanilla ...

handle custards safely there is absolutely no reason to worry about salmonella poisoning. The concern with salmonella— ...

pasteurize or sanitize anything that comes into contact with chickens and eggs, even though the chemicals us ...

custards safely every day following simple rules that don’t involve poisonous chemicals. The four things to rememb ...

prone to bacterial infection. The eggs will get cooked in this recipe, but using old ones definitely creates an u ...

Bacteria can thrive in fresh egg yolks between the temperatures of 41°F/5°C and 135°F/57°C. This means that onc ...

reach a temperature that is favorable to bacteria growth. But this is no reason to panic, since in pastry we b ...

the temperature of the eggs up to a minimum of 165°F/75°C to make it safe; 185°F/85°C will kill most but not ...

consumed. It’s crucial to cool the custard in less than 20 minutes because that’s the amount of time it takes f ...

pastry cream, the freezer. I have seen people cook a custard perfectly so that most of the salmonella bacter ...

destroy every single salmonella bacterium that may be present in the custard, if you allow the custard to sit in a ...