The Art of French Pastry

of the weight of the pastry
cream to figure out how
much kirschwasser or rum
you will need.
Making salambos always
reminds me of the first
time I made caramel when
I was an apprentice. My
boss put me in charge of
glazing the salambos that
day and I had to make the
caramel, which I’d never
done before. I stirred it too