The Art of French Pastry

(Chris Devlin) #1

to whip the remaining
meringue on the lowest
speed just to maintain it.


6 Stop the mixer, take


out the bowl and, using a
rubber spatula, gently fold
in the cocoa powder
mixture. Scrape into the
almond-lined bread pan
and, using a small offset
spatula, gently spread it
evenly all over the sides

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