The Art of French Pastry

(Chris Devlin) #1

sea salt with a whisk until
the salt dissolves.


2 Spread the flour on the


work surface in a wide,
flat circle and create a 14-
to 16-inch-wide “well” in
the center. The flour
should look like a large
lunar crater with a wide,
flat well and walls that are
about an inch high.


3 Make sure that the 60-

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