The Art of French Pastry

(Chris Devlin) #1

does not contain gluten.
When it comes to
making a moist sponge,
fat is required. Oil would
do the trick very nicely,
but who wants to eat an
oil-soaked sponge? Oil
will never taste like butter.
The next best thing is
clarified butter, which is
butter that is cooked
slowly until all the water
has evaporated and the

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