The Art of French Pastry

in the form of steam
during baking. It’s the
steam that, along with the
air bubbles and water
trapped by the eggs, will
cause the puffs to rise.
The gluten in the flour
fuses with the egg protein
to create a crust. The
more eggs you use, the
more the pastry puffs.
Butter brings great
flavor and should never be