The Art of French Pastry

JACQUY’S TAKEAWAYS Croissants should not be the huge puffed, doughy pastries that go by the name of croissants in ...

than the oversized and soggy croissants you can find in plastic bags in some supermarkets. These horrible imitations ...

but that whenever they are made, quality ingredients must be used and care must be taken with technique. ...

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PLUM TART ...

• CHAPTER 3 • TARTS fter years of making pastry ...

A at the highest level my answer to the question “What is your favorite dessert” is still a nice warm tart ...

picking blueberries in the forest or mirabelles from my grandmother’s trees, and the fruit would inevitably end up ba ...

desserts, and those I appreciate most are the crusty and crunchy textures you find in many tarts, such as t ...

flavors and aromas so quickly. Warm tarts are nurturing and comforting. All of their elements, especially the fat ...

hazelnut cream—the juices from the fruit are captured by the nut flour in the cream. Some, like the Plum Tar ...

nougatine crisp, which is my family’s favorite, and the Lemon Cream Tart with Meringue Teardrops, which s ...

tart (Tarte de Linz Ma Façon/Linzer Tart My Way), with its wonderful flavors and textures. You’ll appreciat ...

These recipes could have just as appropriately been placed in Chapter 1, Pastry Fundamentals, as they are fun ...

them in the freezer), so that you develop a strong “hand memory” of how each one should feel and the most ...

WE PASTRY CHEFS ARE GEEKS Pastry is a science; everything that happens can be explained chemically. If you wanted ...

Then if you were more courageous and math inclined, you could do what we professional pastry chefs do and br ...

ingredient and the entire recipe. For example, you can break down the ingredients in the two sweet dough recipes t ...

You would see that one recipe has more butter than the other and therefore will taste more buttery but will ...