The Art of French Pastry

2 Make a double recipe of caramel using the recipe. Keep the caramel warm by placing it on an upside ...

let it become darker. Fold a 3 × 3–inch piece of foil over the edge of the pan to facilitate wiping the ca ...

caramel. The caramel coating should be light. Scrape off any excess caramel that runs down the sides of the puff ...

bottom of it into the caramel, then place it against the cone at the bottom of the cone. Take another puff ...

and the left sides to make sure that all of them are glued together (SEE ILLUSTRATION). 5 You are ...

another puff, glaze it both on the sides and on the bottom, and glue it on top, between 2 puffs from the fir ...

puffs on the sheet pan and find the perfect puff for the perfect fit. Continue until you have completed a secon ...

becomes liquid again, but do not let it cook or it will become very dark and bitter. It’s important to keep ...

sure with each row that the puffs are very tightly glued together (SEE ILLUSTRATION). It is difficult to ...

6 Make room in your refrigerator and refrigerate, or place in a cool room until ready to se ...

shears, insert them in an opening between the puffs, and cut off a 5-puff cluster close to the top. I like to ...

IT’S DONE WHEN IT’S DONE The croquembouche tower should be free of large holes. STORAGE After the croquembou ...

cream and need to be kept at a safe and cool temperature. It will hold for up to 8 hours. IMPROPER WAY ...

leaving gaps that will create weak spots. The croquembouche will eventually collapse. ASSEMBLING ...

THE CROQUEMBOUCHE The puffs in the first row are glued together at the sides. The last puff that completes the ...

make sure that all of them are glued together. The subsequent rows are glued together on the sides and to ...

SOFT, MEDIUM, AND STIFF WHIPPED CREAM Like egg whites, whipped cream goes through different stages. When you ...

cream creates a network of bonds that wraps around each air bubble. In order to get the fat to hold the air ...

and-half, as that contains between 10 and 12 percent fat and will never develop as a foam. The colder fat is, t ...

would just create a very loose network around the air bubbles and would collapse easily. Therefore it is crucia ...