The Art of French Pastry

INGREDIENTS BROWN? It is crucial to understand the effect of oven heat on your ingredients. Once foods reach a t ...

reaction called the Maillard reaction will take effect if acids are present (if the food does not contain any ...

certain amount of moisture has been lost, sugar breaks down and a reaction takes place in which the sugar ...

flavor. But if the process is allowed to go too far it will result in an unpleasant burned flavor that cannot be a ...

set between 250°F/120°C and 300°F/150°C. The reason for this is that below 300°F ingredients cannot easily burn; ...

There is a reason why Italian mamas insist that a good tomato sauce must be cooked over the lowest flame ...

JACQUY’S TAKEAWAYS Caramelized nuts can be used for many applications, such as toppings for ice cream sundaes or ...

mousse or an ice cream. They go very well with anything chocolate. $50 TRICK: Coating the nuts with a lit ...

time. RECIPES REQUIRING CARAMELIZED ALMONDS OR HAZELNUTS ...

Hazelnut Praline Paste (METHOD ONLY; SEE RECIPE FOR INGREDIENT WEIGHTS) Croquembouche (YOU CAN ALSO USE JORDAN ALMONDS) ...

Chocolate and Hazelnut Yule Log (USING INGREDIENT WEIGHTS FOR HAZELNUT PRALINE PASTE) Chocolate Mousse Cake in a Gl ...

Kougelhof Ice Cream Cake ...

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HAZELNUT PRALINE PASTE ...

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YIELD | ABOUT 250 GRAMS (1 CUP) Hazelnut praline paste is a sweet, nutty butter made by blending caramel ...

than in the master recipe because the praline paste requires more caramel. I love the way the flavors pair w ...

a sweet and nutty flavor to pastry creams, for example the cream I use to fill the Paris-Brest pastries. If you ...