The Art of French Pastry

I learned it from my master pastry chef Jean Clauss, who himself learned it during his apprenticeship. Good recipes ...

consistent results. This is how recipes become classics, and classics are the essence of French pastry. BEFORE YOU ...

come to room temperature: Digital scale, set to metric weights 1 sifter, if necessary 1 small bowl or measuring ...

attachment 1 bowl scraper Plastic wrap The butter should be soft. Sift the flour if lumpy. Read this recipe ...

UNDERSTANDING INGREDIENTS This recipe uses the sanding method of mixing the butter with the flour. The fat in the ...

purpose flour here because it has just the right amount of gluten. Cake flour does not contain enough gluten ...

INGREDIENTS | WEIGHT | MEASURE (APPROXIMATE) OR OUNCE WEIGHT Sea salt | 7 grams | 1 teaspoon Water | 92 gra ...

ounces All-purpose flour | 370 grams | 3 cups minus 2 tablespoons METHOD DAY 1 In a small bowl or measuring ...

until the salt has dissolved. Place the soft butter and the flour in the bowl of your mixer. Mix with th ...

mixture out onto a sheet of plastic wrap and flatten it into a square so that it will not take up too ...

pre-baking. For savory tarts that require a thoroughly pre-baked pâte brisée you will be instructed to pre-bake ...

brown on the edges and light golden brown and evenly colored in the center. STORAGE This dough can be stored i ...

quickly. Remove from the freezer and let sit on the countertop for 1 hour, or transfer from the freezer to t ...

you make this dough by hand a few times so that your hands develop a memory of how the dough should feel. M ...

have enough pâte brisée for a fruit tart on hand in my freezer. You never know when you will find ...

APPLE NOUGAT TART ...

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YIELD | ONE 9-INCH TART 2-DAY RECIPE This is much like the apple tart that I learned to make during ...

almonds. We pastry chefs like to have at least three different textures in a pastry. This one has the cr ...

vary from variety to variety and from season to season; some are crisper than others, some are juicier, some ...