The Art of French Pastry

in-fat emulsion; the fat encapsulates the water. When the cream is frozen, the water in the “fat capsules” turn ...

the bowl for 10 seconds, then I dry the bowl. You could also chill your bowl in the freezer. Cream shoul ...

heavy cream on medium: the warm air in the kitchen will quickly soften the butterfat in the cream and make ...

wrap a large piece of plastic wrap around the top of the bowl and around the mixer so that it doesn’t sp ...

When you build a croquembouche you need to make sure that the puffs are small and well baked. As soon as ...

ratio, and the puff will get soft very quickly. This will cause the croquembouche to collapse or, at best, ...

varied. Try coffee, caramel, hazelnut, or chocolate. ...

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PHOTO 1 After 30 seconds of whipping on high, the cream is starting to get foamy. It is still at the ...

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PHOTO 2 Soft peaks: After 20 more seconds of whipping on high the cream is now at the soft peaks stage. ...

whipped cream is called crème chantilly. ...

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PHOTO 3 Stiff peaks: After 10 more seconds of whipping on high, the cream is at the stiff stage. Stiff ...

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PHOTO 4 After 10 more seconds of whipping on high we can see that the cream is starting to be over-whip ...

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PHOTO 5 Whipping for another 15 seconds on high causes the foam to collapse. The butter and buttermilk in it ...

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PHOTO 6 Now the butter and the water are completely separated. The only thing you can do is to strain the butter ...