The Art of French Pastry

from powder to rubber if the powder is activated. Two things will activate the powder and turn it to rubber: mo ...

stronger they get. This is what you want when you make bread dough, as the activated gluten makes ...

minimum. Cake flour has the least amount of gluten of all the wheat flours, which is why we use it here. The ...

patches of butter in it. This will create problems when you roll out and bake the crust. Almond flour adds ...

dough to be rolled and to hold its shape. INGREDIENTS | WEIGHT | MEASURE (APPROXIMATE) OR OUNCE WEIGHT Butter (French ...

Sea salt | 1.4 grams | ¼ teaspoon Confectioners’ sugar | 112 grams | 1 cup Almond flour, skinless | 39 ...

grams | 1 extra- large egg plus 1 to 2 teaspoons Cake flour, sifted | 315 grams | 2⅞ cups METHOD DAY 1 1 ...

bowl with a rubber spatula, cream the butter and sea salt on medium speed for about 60 seconds. DO NOT ...

to get through the dough and make your tart soggy. There’s nothing worse than a tart or pie with a soggy ...

down the sides of the bowl and the paddle. 3 Add the almond flour and vanilla and combine at low speed. 4 ...

the bowl and the paddle. 5 Gradually add the remaining flour and mix just until the dough comes togeth ...

baking. From time to time stop the machine, scrape the sides and bottom of the bowl, then restart the machi ...

airtight in plastic wrap and refrigerate overnight or for at least 2 to 3 hours (this is called “letting ...

(you should have approximately 700 grams of dough), and cut it into 2 equal portions. Return 1 portion to the re ...

of the dough with the tines of your fork. This step, called “docking,” is important, as it will allow st ...

overnight if possible. 2 To pre-bake the dough (bakers call this “blind- baking”), preheat the oven to ...

pie weights to blind-bake your tart shell if you are not a seasoned tart shell lining pro. When I do ...

parchment paper. You can make it into a pouch for the rice to facilitate lifting out of the crust. Fill the li ...

another 5 minutes in a convection oven, 15 minutes in a regular oven. Remove from the oven and allow to cool com ...

right proportions of butter and flour, which means that there is no excess fat to melt out and cause the dou ...