The Art of French Pastry

emerge every 20 minutes. Keeping egg custards in the refrigerator or freezer does not kill the bacteria; it ...

this from happening if you keep and serve your custard cold. 4 The same goes for chicken. Think ab ...

container and stick it in the refrigerator overnight. It will take hours for the cold refrigerator temperature t ...

refrigerate it until the chicken is cold, then return the lid. JACQUY’S TAKEAWAYS Do not use ...

aluminum pans when working with eggs, as the metal will react with them and cause the eggs to discolor. Th ...

with an immersion blender for 10 seconds while it is still hot. This will bring it back together and make i ...

from the milk and allow them to air dry thoroughly. Then insert the beans into a container of granulated ...

RECIPES REQUIRING VANILLA CUSTARD SAUCE OR A VARIATION (THE INGREDIENTS WILL VARY BUT THE TECHNIQUE IS THE SAME) ...

Black Forest Cake Chocolate and Hazelnut Yule Log Vanilla Ice Cream Kougelhof Ice Cream Cake Vacherin Glacé ...

Frozen Coffee and Chocolate Mousse ...

PASTRY CREAM YIELD | ABOUT 1¼ CUPS (ENOUGH FOR 2 DOZEN 2- INCH ÉCLAIRS OR SALAMBOS) ...

I love pastry cream. It is a fundamental recipe—a custard with added starch that can be used to fill cakes ...

pastry cream should be smooth and shiny, which indicates that the fat has been properly emulsified. In additio ...

BEGIN Get out the following equipment and allow all of the ingredients to come to room temperature: Digital scale, ...

1 paring knife 1 medium stainless steel saucepan 1 medium mixing bowl 1 stainless steel hand whisk 1 straine ...

Split the vanilla bean lengthwise in half and scrape the seeds out with a paring knife. Read this recipe th ...

INGREDIENTS There is no point in using anything other than whole milk for pastry cream. Low-fat or skim m ...

consistency. I use half cornstarch and half cake flour (some other pastry chefs use just one or the other). ...

though cake flour has the lowest amount of gluten of any white flour (between 7 and 9 percent). The lecithin ...

cream a rich flavor. I add my butter to the milk when I heat it. You could also add butter to the mixtu ...