The Art of French Pastry

the crust to bake long enough to chase out all of the moisture without browning the crust. A perfectly baked ...

almond flour with cake flour. ...

A TART SHELL STORY THE FIRST DAY OF MY certificat d’aptitude professionelle, the rigorous final exam that a ...

apprenticeship with Jean Clauss. I had been practicing my pastry skills every night after work for weeks in ...

We didn’t know ahead of time which tasks we would be asked to perform. The two-day exam took place at a ...

Clauss’s apprentices.” I asked him how he knew, and he just smiled again and walked away. Then another judge c ...

Clauss, in one of his typical alcoholic rages, had hit me. It had come from out of nowhere, while I was pract ...

with black eyes as well as impeccable skills? The judges asked me to do a number of pastry items, includi ...

there with clipboards, and I was terrified. But I managed to focus and do my thing: I rolled out the dough and ...

it on the sheet pan the judges ripped the ring from my hands and rolled it, like a wheel, down the length of ...

PÂTE SABLÉE YIELD | ENOUGH FOR TWO 9-INCH TARTS, 684 TO 700 GRAMS 2- TO 3-DAY RECIPE ...

Sablée is a different type of dough that is richer in butter and egg yolks than pâte sucrée (Sweet Dough) ...

strawberry tart that would keep for 2 days. It would stay firm despite the juice from the strawberries. ...

Get out the following equipment and allow all of the ingredients to come to room temperature: Digital scale, set t ...

KitchenAid or stand mixer fitted with the paddle attachment 1 bowl scraper Plastic wrap NOTE: The butter should b ...

confectioners’ sugar into separate bowls. Read this recipe through twice from start to finish. UNDERSTANDING ...

dough, I use all-purpose flour in it. All-purpose flour contains slightly more gluten than cake flour, and wi ...

color to the final product. The lecithin in the yolk is what makes it a great binder. I use confectioners’ ...

so flaky. There is twice as much salt in this dough as in the pâte sucrée. The salt contributes to the del ...

Butter (French style, 82% fat) | 175 grams | 6 ounces Sea salt | 3 grams | Scant ½ teaspoon All-purpose flou ...