The Art of French Pastry

(Chris Devlin) #1

METHOD


1 Preheat the oven to


350°F/180°C. Line a sheet
pan with parchment
paper.


2 Place the egg yolks


and 70 grams of
granulated sugar in the
bowl of your mixer fitted
with a whisk. Whip for 3
minutes on high speed.
Stop the machine and

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