The Art of French Pastry

(Chris Devlin) #1

cocoa powder.


2 Place the egg yolks


and the first 45 grams of
sugar in the bowl of your
mixer, attach the whisk,
and whip on high speed
for 3 minutes. Reduce the
speed to medium and mix
for another 3 minutes.
The mixture should be
pale and frothy. Transfer it
to a large mixing bowl

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