The Art of French Pastry

(Chris Devlin) #1

baked chocolate sponge
and second sheet of
parchment paper in
between. Hold the 2 sheet
pans together and flip
them over. Remove the
sheet pan that is now on
top and very gently peel
off the parchment paper.
If it sticks, tear it off in
strips.


IT’S DONE WHEN IT’S DONE

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