The Art of French Pastry

specific about what type of
ingredients to use in each
recipe. Do not try to make
substitutions and expect to
get good results. We have
tested all of these recipes
with whole milk (3.5
percent fat), 35 percent
cream, and 82 percent
French-style Plugra butter.
If you try to use, say,
nonfat milk and lower-fat
butter, then the