The Art of French Pastry

TAKEAWAYS The important thing to watch for is to not incorporate too much air into the cream. Doing so will ...

pastries, only to deflate and collapse in the end. Additionally, if the baked almond cream is porous, any hum ...

mixture separates and breaks during the mixing, it is because your butter or eggs were not at room temperature. All y ...

temperature and incorporate with the rest of the ingredients. Simply take the mixing bowl out of the mixer, put a ...

resume beating. You will be amazed to see how it comes together and how much better it looks. In 1980 when I ...

pastry worker who was very stubborn and never listened to my recommendation regarding the temperature of the ingredie ...

come to me in a panic with a bowl of broken butter cream or almond cream. I would then ask him to give ...

remix it, and give him the fixed cream. RECIPES REQUIRING ALMOND CREAM Raspberry and Hazelnut ...

Tart Chinois Brioche Bostock ...

IN 1978, WHEN I WAS SEVENTEEN YEARS OLD, I competed in my second big pastry competition, for the titl ...

apprentices from all the other French regions for Best Apprentice in France. Six months before that I’d won the Bes ...

competition and accomplished all of the tasks required. We had to make various pastries and baked items, as w ...

and even asked me for the recipe. It’s the optional hint of rum in the recipe that really brings out the almo ...

difficult for me to swallow being second best, which in my mind might as well have been the worst plac ...

had only been working in pastry for two years. But you could never have convinced me of that then. ...

CARAMEL ...

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YIELD | 400 GRAMS (ABOUT 1¾ CUPS) A pastry chef once told me that caramel is the cheapest to make ...

There are two different methods for making caramel, a dry one and a wet one. The dry method is deceptively simple, bu ...

desired amount. You must use a lot of restraint and control the flame with this method so that the sugar melts ...