The Art of French Pastry

(Chris Devlin) #1

on high speed, until semi-
stiff but not dry. Remove
the mixing bowl from the
machine, place a small
bowl on your scale, and
weigh out 120 grams of
the meringue. Fold this
into the egg yolk mixture.
Do not over-fold or you
will deflate the batter and
your cake will be tough.
Return the mixing bowl to
the machine and continue

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