The Art of French Pastry

(Chris Devlin) #1

and the religieuses
assembled, place the 70
grams of pastry cream
you set aside and the 20
grams of soft butter in a
small bowl and whip until
smooth, using a hand
whisk or handheld electric
mixer. Transfer to a pastry
bag fitted with a ¼-inch
star tip and pipe small
teardrops at the neck of
the religieuses, going

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