The Art of French Pastry

WHEN I BEGAN MY APPRENTICESHIP with Jean Clauss, my first task was producing very large quantities of pastr ...

up to the top of my chest. I was tall for my age, but I still had to reach my arm over the top to stir. On ...

On my first try, I poured the tempered egg mixture back into the pot but didn’t begin whisking quickly en ...

pot of pastry cream was difficult. Claude had helped me stir the first time, but the second time he conveniently ...

(which it did). Lorentz had disappeared because he wanted me to develop a sense of urgency; I had to understand ...

comfortable with it. But in pastry you only learn to make a product by making it over and over again. ...

ALMOND CREAM YIELD | 388.5 GRAMS (ABOUT 1¾ CUPS) This is a fundamental recipe used in pastry, made with eg ...

starch, and sugar. It’s sometimes mixed with pastry cream; then it’s called crème frangipane. Almond cream is u ...

following equipment and allow all of the ingredients to come to room temperature: Digital scale, set to metric weight ...

paddle attachment 1 rubber spatula 1 bowl scraper 1 plastic container Plastic wrap Read this recipe through twic ...

INGREDIENTS Almonds have the highest water absorption power of all nuts due to their slightly lower fat content. ...

moist for a few days, because the water in the recipe is absorbed by the nuts. If you wish to make this c ...

INGREDIENTS | WEIGHT | MEASURE (APPROXIMATE) OR OUNCE WEIGHT Almond flour, skinless | 100 grams | 1 cup plus ...

grams | 1 cup Cornstarch | 3 grams | 1 teaspoon Cake flour | 3 grams | 1 teaspoon Butter (French style, ...

Small pinch Vanilla extract | 3 grams | ¾ teaspoon Whole eggs | 60 grams | 1 large egg plus 1 to 2 ta ...

METHOD 1 Sift together the almond flour, confectioners’ sugar, cornstarch, and cake flour. Tap in any almond ...

the bowl of a stand mixer fitted with the paddle and mix at medium speed for 1 minute. 3 Turn of ...

mix at medium speed until it is incorporated, which should take no more than 2 minutes. Add the rum and mix ...

should look shiny and creamy. If the cream looks broken it is most probably because either the butter or the eg ...

STORAGE The almond cream can be refrigerated for up to 3 days. The mixture can also be frozen for up to 1 month. ...