The Art of French Pastry

recipe. If you make a full batch, which I recommend (it’s always a good idea to have some puff in yo ...

sheet pan, 12 × 17 inches. Place the dough on the parchment paper–lined pans. Using a dough docker or a ...

Refrigerate the other half, uncovered, for at least 2 hours and preferably overnight. DAY 2 OR DAY 3 MAKING THE MOUS ...

the vanilla bean seeds and pod. Stir with a whisk and place over medium heat. 2 In a medium ...

pastry cream, following the instructions on. 3 When the pastry cream is ready, immediately remove it from ...

This will prevent the pastry cream from developing a dry skin. Place the sheet pan in the freezer to cool t ...

mousseline, remove your pastry cream from the refrigerator and bring it to room temperature so that it is not ...

Scrape down the sides of the bowl with a rubber spatula and whip for another minute on high. Add the soft ...

bowl of hot water for 15 seconds, then return to the mixer and whip again for 15 seconds. Repeat until t ...

400°F/200°C with the rack positioned in the middle. Place a wire rack on top of the puff pastry with the ...

Open the oven quickly and remove the wire rack. Reduce the oven temperature to 300°F/150°C and bake for another 35 ...

over so that the top is now even and flat, and dust with confectioners’ sugar. Place under the broiler, ...

rapidly burn, and there goes your puff pastry. As soon as you see the sugar caramelize remove the puff from ...

pastry on a cutting board and trim the sides so that you have a perfect rectangle. Measure the puff, and, u ...

into 6 portions that should each measure approximately 2 × 3 inches. 5 Place a long strip o ...

puff on top and press down lightly just to make sure that the top sheet is stuck to the pastry cream. Do ...

6 Cut ¾-inch-wide strips of paper and set them diagonally on top of the mille-feuille. Dust the tops ...

pieces. I recommend an electric serrated knife for this task. MILLE- FEUILLE ASSEMBLY Pipe rows of round ...

balls of mousseline onto the rectangle. Place the second rectangle of puff on top and press down lightly just t ...

IT’S DONE WHEN IT’S DONE The finished cream should be smooth, shiny, and creamy and hold it shape after i ...