The Art of French Pastry

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PHOTO 10 I let the meringue sit on the counter for 1 hour. The bubbles have popped open and the meringue i ...

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PHOTO 11 I whipped the meringue again for 5 minutes and—ta-da!—it is semi-stiff again. This is a way to save ...

RECIPES REQUIRING FRENCH MERINGUE Lemon Cream Tart with Meringue Teardrops Lemon Mirrors ...

Hazelnut and Orange Japonais Vacherin Glacé ...

GANACHE ...

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YIELD | 575 GRAMS/ABOUT 2 CUPS PLUS 2 TABLESPOONS Ganache is a chocolate filling used in pastry and especi ...

cream, butter with a fat content of 82 percent, and a flavor like vanilla or coffee. It is fairly simple t ...

delicious that it should never be the cause of stress. Follow these instructions and you should not have any ...

ingredients to come to room temperature: Digital scale, set to metric weights 1 large chef’s knife 1 small microw ...

microwave-safe bowl 1 paring knife 1 medium saucepan Plastic wrap 1 medium rubber spatula 1 digital thermometer 1 s ...

Read this recipe through twice from start to finish. NOTE: For this small amount of ganache I like to us ...

INGREDIENTS Dark chocolate contains cocoa solids, cocoa butter, sugar, and vanilla. Milk chocolate is similar but ...

chocolate flavor at all and is very sweet. When we make pastries with white chocolate at the French Past ...

Chocolate does not contain any water, which is why it doesn’t easily spoil. You can buy it in a block or in the f ...

percent cocoa butter by weight and will ensure that it will melt in your mouth and turn to liquid when ...

fats and oils like palm kernel, soybean, or a mix of similar types that do not have the flavor or prope ...

manufactured. Since this recipe is for a dark chocolate ganache I recommend using a 60 percent to 70 percent ...