The Art of French Pastry

push the sugar adhering to the sides of the pan back into the mixture. Use a lot of water on the brush ...

was added. The excess water will just make the cooking process take longer. Once the syrup comes to a boil ...

the syrup is at 230°F/110°C your egg whites should be slightly foamy. If they are not, increase the speed sligh ...

so that the egg whites at the bottom of the bowl are also beaten until foamy. 6 Turn the mixer on to ...

syrup right between the whisk and the sides of the bowl. This is crucial, because if the hot syrup engages with ...

it; you will have to scale a new recipe and begin again. If you pour the hot syrup between the whisk and the si ...

will have a thin candy-like ring of sugar around the inside of the bowl above the meringue. 7 O ...

temperature. Feel the bottom of the bowl to check the temperature. 8 Stop the mixer and add the soft ...

and meringue have a difficult time combining because they are opposites: butter is all fat, and meringue is ...

another couple of seconds. Do not over-mix or you will completely deflate the meringue. If your butter was too co ...

The finished butter cream should look shiny and smooth. Most fatty creams and sauces should look shiny. This ...

has the best texture when freshly made. However, it can be refrigerated for a couple of days, and it can be fr ...

from the freezer and allowing it to sit on the counter for 2 hours, then warming it very gently in a double b ...

JACQUY’S TAKEAWAYS $50 TRICK: It is difficult to pour the hot syrup into the exact spot between the side of the Kit ...

space. One is always drawn toward the center of the bowl because of the whip’s rotation. I recommend that you use a sa ...

and never be tempted to pour it closer to the center. RECIPES REQUIRING ITALIAN MERINGUE ...

Macarons Kougelhof Ice Cream Cake ...

...

...

FRENCH MERINGUE YIELD | 300 GRAMS (ENOUGH FOR ABOUT EIGHTY 1½-INCH OVALS, TEARDROPS, OR ...