The Art of French Pastry

(Chris Devlin) #1

medium offset spatula,
frost the top and sides
with the chocolate
mousse. Using a
tablespoon, arrange the
shaved chocolate in a ring
around the bottom of the
cake. Clean and dry the
offset spatula and use it to
pick up shavings from the
ring and press them onto
the sides of the cake.
Sprinkle a generous

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