The Art of French Pastry

the pot with the spider and transfer them to the strainer or colander. Rinse them well with cold wat ...

rise up and float in the syrup. It is also important that you use the right size stainless steel pot for t ...

the rows of peels if you wish. 5 Cover the peels with a plate that fits perfectly in the pot. ...

cups plus 1 teaspoon) of the sugar. Once the sugar is completely dissolved in the water, pour the syrup in ...

around the rim. The steam will first push the plastic up like a balloon, then pull it down to creat ...

temperature for 1 hour and then store the pot in the refrigerator.) The next day, remove the plate and sprinkle ...

rim to create a vacuum. Repeat this every day for 10 days. On the tenth day, after you’ve used up the las ...

for 1 hour, then store the pot in the refrigerator overnight. The peels are now candied and are ready to be used. ...

glossy and translucent. If they do not look translucent, bring them back to a boil one more time and le ...

would attract every fly and bee in the neighborhood. The candied fruit industry is very famous in the south of Fra ...

Provence, which claims to be the world capital of candied fruit. The area is a great fruit-growing region; the ind ...

JACQUY’S TAKEAWAYS Never use an aluminum pot, as it would react with the acidity of the peels. You cannot candy ...

1000 grams of water and 1400 grams of sugar, as the high amount of sugar would first crystallize and then slo ...

follow the instructions in Step 7 every day until you run out. Then you won’t lose track of what day you are ...

CANDIED PEEL Lemon Mirrors Lemon Cream Tart with Meringue Teardrops Stollen Pain d’Épices ...

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CHOCOLATE CROISSANTS ...

• CHAPTER 2 • FRENCH PASTRY CLASSICS ...

O ver the centuries chefs and pastry chefs have strived to come up with new creations. They invented them for k ...