The Art of French Pastry

(Chris Devlin) #1

rosettes and cherries, and
serve with additional
vanilla sauce on the side.
METHOD 2: This method
is a little more labor
intensive, as it requires
tempered dark chocolate.
Prepare an acetate strip
that is 2 inches tall (it
should be ¼ inch taller
than the cake) and 1 inch
longer than the
circumference of your

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