The Art of French Pastry

(Chris Devlin) #1

cake flour and combine
with the 30 grams of
granulated sugar in the
bowl of a stand mixer
fitted with the paddle
attachment. Mix for 30
seconds at low speed.


3 Stop the machine and


add the first 60 grams of
whole eggs to the bowl.
Slowly turn the speed up
to medium and mix for 4

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