The Art of French Pastry

cream in the center, it would gush out when you took the first bite, and these monstrosities were covered ...

mistake. I went up to a man who was restocking the shelves and in my broken English earnestly made my case. I ...

But the sin with those éclairs went beyond portion control. If you do not make éclairs the right size you cannot ...

inches long will also work, but they are almost too much crust in proportion to cream. BEFORE YOU BEGIN ...

temperature: Digital scale, set to metric weights Equipment for Pâte à Choux Equipment for Pastry Cream 1 pastry bag ...

1 large chef’s knife 1 pastry bag fitted with a ⅜-inch round tip 1 small microwave- safe bowl 1 rubber ...

Read this recipe through twice from start to finish. UNDERSTANDING INGREDIENTS The chocolate in this pastry cr ...

whole milk, and some also contain heavy cream or butter, which add a nice and creamy texture and also introdu ...

is with fondant, which is made with hot syrup that is left to cool for a while and then mixed to ...

anymore. You can buy it from specialty pastry suppliers, such as [http://www.lepicerie.com, and in](http://www.lepi ...

The three are heated together and then used to glaze the top of the éclairs. The very important thing to ...

INGREDIENTS | WEIGHT | MEASURE (APPROXIMATE) OR OUNCE WEIGHT Pâte à Choux | ½ recipe | ½ recipe Egg Wash | ...

Dark chocolate couverture (70%) | 43 grams | 1⅜ ounces (about ¼ cup coins) Whole milk (3.5% fat) | 320 g ...

Vanilla extract | 5 grams | 1 teaspoon Cornstarch | 8 grams | 2½ teaspoons All-purpose flour | 4 grams | 1 ...

tablespoons Egg yolks | 40 grams | About 2½ yolks GLAZE Unsweetened chocolate | 36 grams | 1¼ ounces Simple Sy ...

tablespoons (more as needed) Fondant | 125 grams | ⅓ cup METHOD FOR THE PÂTE À CHOUX 1 Make a whol ...

it into a pastry bag fitted with a ½-inch round tip. Use the rest for another purpose. Read my piping d ...

2 Preheat the oven to 400°F/200°C. Brush the tops of the éclairs with egg wash. Dip the end of a fork ...

until the éclairs rise. Then turn down the oven to 325°F/160°C and bake for another 35 to 40 minutes, until ...

from the oven and allow to cool. Once they have cooled, cut them laterally with a serrated knife—but d ...