The Art of French Pastry

(Chris Devlin) #1

you’ve used too much.


4 Place the butter and


the first 25 grams of
confectioners’ sugar, the
sea salt, and the scraped
vanilla bean in the bowl of
a stand mixer fitted with
the paddle attachment
and cream for 3 full
minutes at medium speed.
Scrape down the sides of
the bowl and the paddle.

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