The Art of French Pastry

(Chris Devlin) #1

minutes. Stop the mixer,
lower the bowl, and
scrape the bottom of the
bowl with a rubber
spatula, making sure to
stir any dry residue into
the rest of the mixture.
Add the second 60 grams
of whole eggs and mix for
4 more minutes on
medium speed. The
mixture should now be
fluffy, light, and pale in

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