The Art of French Pastry

(Chris Devlin) #1

bake. The mixture is
similar to a sponge
mixture and it is handled
like a macaron, in the
sense that you pipe small
rounds of the batter onto
a silpat-lined sheet pan
and then let them dry out
for 45 minutes or longer,
until a skin forms on top.
When the cookies bake
the water in the eggs
escapes upward, making

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