The Art of French Pastry

Cornstarch | 15 grams | 1½ tablespoons Cake flour | 15 grams | 1½ tablespoons Granulated sugar | 45 grams ...

the eggs Kirschwasser or rum, optional | 12.5 grams | 1 tablespoon Caramel | 1 recipe | 1 recipe Sliced ...

1 Preheat the oven to 400°F/200°C and line sheet pans with parchment paper. Make the choux pastry followi ...

bake as directed in the master recipe, reducing the oven heat to 325°F/160°C after the first 15 minutes. Wh ...

method in the master recipe. If desired, add the kirschwasser or rum to the finished pastry cream and whisk unti ...

3 Using the tip of a paring knife or a round ¼- inch pastry tip, make a small hole in the t ...

the end of mixing it should be smooth and shiny. If it still looks lumpy, switch to a whisk and beat some m ...

pastry bag until you see the cream just beginning to ooze out of the hole. Stop applying pressure and remove ...

until golden brown. Remove from the oven and set aside to cool. 5 Make the caramel following the direct ...

caramel from seizing up too quickly. Alternatively you can reheat the caramel on the stove from time to time, bu ...

make sure that this next step is done safely. Place a sheet pan lined with parchment paper, if desir ...

any excess caramel dripping down the sides of the salambo on the aluminum-wrapped edge of the pan and place the g ...

salambos are glazed and decorated. They are now ready to be eaten. IT’S DONE WHEN IT’S DONE The pâte ...

way. STORAGE Salambos can be stored, uncovered, in a refrigerator for up to 12 hours at the most. After that ...

TAKEAWAYS These might look simple on a pastry table, but your friends will be full of compliments when they e ...

sticky then your caramel was not hot enough. ...

CHOCOLATE ÉCLAIRS ...

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YIELD | 12 INDIVIDUAL 3- TO 3½-INCH éCLAIRS Nothing can compare with the simplicity and perfect balance of an oblong ...

heaven to me. When I first landed in San Francisco in 1986, fresh from a job in Saudi Arabia, I was appal ...