The Art of French Pastry

combination of the different ingredients. The sliced almonds are crucial to the recipe. The reason we use sliced almon ...

as a garnish or special layer in a composed dessert (like the Chocolate Mousse Cake in a Glass) because you ca ...

interfere with the taste of the chocolate. The butter is here primarily for taste—no fat can replace the taste o ...

in the milk and corn syrup. Pectin is a gelling agent extracted from citrus peel but also from other fr ...

in the milk and corn syrup is absorbed by the pectin. INGREDIENTS | WEIGHT | MEASURE (APPROXIMATE) OR OUNCE WEIGHT ...

fat) | 15 grams | 1 tablespoon plus ¼ teaspoon Butter (French style, 82% fat) | 30 grams | 1 ounce Corn ...

teaspoon Sliced almonds | 50 grams | Scant ½ cup METHOD 1 Place the sheet pan in the freezer. Sift ...

the small saucepan and begin heating over low heat. 3 Mix the granulated sugar with the pectin and ver ...

minutes. Remove from the heat and let cool for 2 minutes. Switch to the rubber spatula, and stir in the si ...

spread in an even layer. Gradually press down harder with the rolling pin until the mixture is as thin as the ...

5 Meanwhile, preheat the oven to 325°F/160°C. Remove the sheet pan from the freezer, peel off the top ...

this, work quickly so that you do not leave the oven door open for too long— scoop up the crisp with a sm ...

your teeth; if it does, bake for another 3 minutes and test again until it reaches the right consistency. 6 ...

silpat with the crisp over onto it. Slowly peel it off. Break the nougatine into 2-inch pieces and keep them ...

STORAGE Always keep these in an airtight container; during the humid summer months I recommend that you add a ...

beads that are clear when they are dry and that turn pink or blue when they are humid. Once humid, th ...

JACQUY’S TAKEAWAYS You can vary the flavor of this nougatine with other ingredients such as spices, vanilla, c ...

ingredients, about 3 grams, in powdered or extract form. RECIPES REQUIRING CHOCOLATE NOUGATINE ...

CRISP Chocolate Tart with Nougatine Topping Chocolate Mousse Cake in a Glass ...

ITALIAN MERINGUE BUTTER CREAM YIELD | ABOUT 550 GRAMS (1 QUART) ...