The Art of French Pastry
attaching them to an oiled foil-covered Styrofoam cone and to each other. You can get ahead by making the pu ...
following equipment and allow all of the ingredients to come to room temperature: Digital scale, set to metric weight ...
Equipment for Caramel Equipment for Caramelized Almonds, if desired KitchenAid or stand mixer fitted with the whis ...
handheld electric mixer 1 large bowl Plastic wrap 1 rubber spatula 1 pastry bag fitted with a ¼-inch round t ...
cone, 12 inches tall by 3½ inches wide (available in craft-supply shops) 1 silpat, platter, or plate wrapped ...
aluminum foil Latex gloves Read this recipe through twice from start to finish. UNDERSTANDING INGREDIENTS The ...
with extra butter and a little whipped cream, which we call crème diplomate. The fat in the butter and cream n ...
keep it warm so that it is easy to dip the cream puffs and coat them with a thin layer of carame ...
but be careful not to let it cook when you reheat it. INGREDIENTS | WEIGHT | MEASURE (APPROXIMATE) OR OUNCE WEIGHT Pâ ...
Whole milk (3.5% fat) | 450 grams | 2 cups Heavy cream (35% fat) | 45 grams | 3 tablespoons Butter ...
tablespoons plus 1 teaspoon Vanilla bean | 1 bean | 1 bean Cornstarch | 27 grams | 3 tablespoons All-purpos ...
tablespoons plus 1 teaspoon Egg yolks | 90 grams | 5 yolks CRÈME DIPLOMATE Pastry Cream, above | As needed | ...
Caramel | Double recipe | Double recipe Vegetable, canola, or grapeseed oil, for the foil- covered cone | As needed ...
needed METHOD 1 Make a batch of pâte à choux following the recipe. Fill a pastry bag fitted with ...
and to stagger the rows. Bake as directed and allow to cool. 2 Make the pastry cream using the ingred ...
of plastic wrap directly on top so that the pastry cream is not in contact with the air. This will preve ...
MAKE THE CRÈME DIPLOMATE 1 Whip the cold heavy cream in the stand mixer on high speed until it beco ...
whip on high speed for 1 minute, until smooth and shiny. Transfer the pastry cream to the bowl with the ...
3 Poke a small hole in the bottom of each puff and fill with the crème diplomate. Place on a ...
with aluminum foil or parchment paper so the caramel drips on the paper instead of on the counter. Wrap ...
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