are needed to whip a batch
of pâte à choux or pastry
cream—and your “muscle
memories”—the ones that
know exactly how high up
to hold the pastry bag
when you pipe éclairs or
what puff pastry dough is
supposed to feel like and
exactly how much pressure
to apply when you roll it
out. I will explain in detail
the chemistry of
chris devlin
(Chris Devlin)
#1