The Art of French Pastry

bake them for 15 minutes. Let them cool and increase the oven temperature to 350°F/180°C. 2 Sift th ...

sheet of parchment paper. 3 Using a pencil and an 8-inch round plate or tart pan insert, draw two 8 ...

japonais mixture when you pipe it onto the parchment paper and bake it. 4 Place the egg whites, cre ...

mixture forms a stiff but not dry meringue, about 1½ minutes. Watch carefully, because if the meringue gets ...

5 Scrape the mixture into a pastry bag fitted with a ½-inch round piping tip. Hold the bag vertica ...

mixture. Sprinkle the crushed hazelnuts on one of the spirals only, dust both of them with confectioners’ su ...

the meringues are golden brown. Let cool completely. Keep at room temperature. MAKING THE HAZELNUT MOUSSELINE 1 ...

has cooled. Refer to the instructions for making pastry cream and make a pastry cream using the ingredients lis ...

rapidly and stop the growth of bacteria. This should only take 15 minutes. 2 Once the pastry cream h ...

high speed. Add the hazelnut praline paste and whip until incorporated (you can also use a handheld elect ...

holding the parchment paper on each side. Carefully peel the parchment paper off the meringue and flip the ...

beginning in the center and stopping ¼ inch away from the edge. 2 Fill a pastry bag fitted with ...

3 Top with the other japonais disk, with the nut-covered side up. Press down gently to make sur ...

brown. The cream should look glossy. STORAGE The cake can be refrigerated for 48 hours or frozen for up to 1 mo ...

TAKEAWAYS One way to make egg white meringues stiffer if you don’t have time to let the egg whites dry is to add 3 ...

of egg white powder for 100 grams of liquid egg whites. You can double or triple the quantities in the marmalade so ...

cut this cake is to use a serrated knife. You could play around by changing the type of nuts in the japona ...

maintain the sweet, tangy, and bitter aspects of the flavor combination. This cake tastes even better when it ...

will be moist, fusing together with the cream and marmalade. You can use other types of citrus for the marmalade, ...

so that the acidity does not react with the metal (such as aluminum). $50 TRICK: You could make hazelnut fl ...