The Art of French Pastry

(Chris Devlin) #1

bottom of the pan; it will
come off easily with a
little soaking.)


5 Have 220 grams of


eggs (usually 4 extra large)
ready, and beat an extra
egg to set aside, in case
your dough seems dry.
Mix the dough on
medium speed for 30
seconds, then turn the
speed to low and begin

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