take them home and serve
them as they are.
Once you have mastered
many of the techniques in
this book you will not mind
doubling certain recipes in
order to create a small
stock of items like frozen
Sponge Cake, Streusel, or
Caramelized Almonds and
Hazelnuts. This is how a
professional pastry chef
thinks—if you make a
chris devlin
(Chris Devlin)
#1