The Art of French Pastry

(Chris Devlin) #1

into the egg mixture.


7 Stop the mixer and,


using a rubber spatula,
carefully transfer the egg
mixture to a large mixing
bowl. Add half of the flour
and cornstarch mixture
and, using a wide spatula,
gently fold in. Make sure
that each time you fold
you reach down all the
way to the bottom of the

Free download pdf