The Art of French Pastry

You could also fill the cake with a straight butter cream, which is what we used when I learne ...

of the skin and remove any impurities and waxes on the skin’s surface. Then the fruit is boiled in salted water, ...

order to allow the sugar to candy the fruit: it enters the flesh of the fruit through the pores opened up by th ...

oranges; regular oranges will work but you will have to scrub the chemicals and waxes off before you begin. IN ...

MARMALADE Fresh orange, preferably thin- skinned | 1 orange (about 250 grams) | 1 orange (about 84 / 5 ounces) Water ...

1 tablespoon Granulated sugar | 157 grams | ¾ cup JAPONAIS DISKS Hazelnuts | 44 grams | 5 tablespoons Confec ...

9 grams | 2½ teaspoons Hazelnut flour | 94 grams | 1¼ cups, tightly packed Egg whites | 119 grams | Abo ...

22 grams | 2 tablespoons less ½ teaspoon Additional confectioners’ sugar, for dusting | As needed | As needed PAST ...

Butter (French style, 82% fat) | 12.5 grams | ½ ounce or 1 tablespoon Granulated sugar | 16 grams | 1 tab ...

teaspoons Cake flour | 5 grams | 1½ teaspoons Granulated sugar | 16 grams | 1 tablespoon plus ¾ teaspoon E ...

HAZELNUT MOUSSELINE Hazelnut Praline Paste | 70 grams | About ¼ cup Butter (French style, 82% fat), softened ...

YOUR TIME You will have to make the marmalade the day before you make the cake. You can also make the pas ...

DAY 1 MAKING THE MARMALADE 1 Using a vegetable brush, scrub the orange under cold running water. Bring ...

spider over the orange to keep it submerged). Place the orange in the boiling water and once the water comes b ...

sides where all the waxes and impurities have stuck. Fill the pot with another 2000 grams of water, add 20 ...

3 Cut the orange in half and remove and discard the pithy part in the center and seeds. Cut the orange in ...

the orange pieces. For example, if you end up with 160 grams of orange, you should use 144 grams of sugar. Place ...

orange from the food processor to a small stainless steel saucepan and bring to a boil over low heat. Boi ...

DAY 2 The next day return the orange puree to the small saucepan, bring to a boil, and boil for 5 more minu ...

MAKING THE JAPONAIS DISKS 1 Preheat the oven to 300°F/150°C. Place the whole hazelnuts in a disposab ...