The Art of French Pastry

my help it will at least be less frustrating at the beginning, because I will tell you how to hold the ...

making a recipe and something doesn’t seem right. You’ll also be getting some chemistry lessons as you work y ...

other. Making French pastry without understanding some of these underlying principles would be like trying to ...

The messages in these pages (and I may repeat myself from time to time, but I’ve observed with my st ...

you make this craft your profession or your hobby, you will have many happy customers. HOW TO USE THIS B ...

little pastry master classes. They represent the fundamentals and classics of French pastry, the pastries that ...

and I want them to show me that they can make a good regular croissant before they create an original ...

recipes and techniques in Chapter 1. Do them more than once. Each of the recipes is followed by a list of ...

important lessons in pastry is to make sure you give yourself plenty of time. Treat each pastry as a proj ...

when you also have to make the main dish, starter, and sides. A religieuse is a wonderful dessert, but ...

Organize yourself to make complex pastries like religieuses, a croquembouche, or a gâteau St. Honoré in the sa ...

your friends, take some to neighbors, or bring them to a potluck. Or, if you want to serve them ...

steps, like Paris-Brest or one of the tarts in Chapter 6 (pie crust can always be made ahead). Whatever recip ...

block out the time that will be required and you won’t be stressed by the time you finish. Learn how to f ...

jump into the action right away. SCALING INGREDIENTS: WEIGHING VS. MEASURING It is always funny to see the reaction ...

students during the first week of class when I tell them that it is important to scale their ingred ...

sad that they won’t be able to use their grandmother’s vintage measuring tools to make all the pastries they’ ...

system. “You put a man on the moon! I think that you will be able to manage putting ingredients on a scal ...

I measure another cup of flour and scale it again: 125 grams. I repeat this procedure another eight times, and it ...

The more measurements you do with cups, teaspoons, or liquid measuring cups, the bigger the inconsistencies you wil ...