The Art of French Pastry

(Chris Devlin) #1

will keep the mixture light
and fluffy. Using a rubber
spatula to scrape out
every last bit, pour all of
the mixture into the sheet
pan, distributing it equally
between the middle of the
pan and the corners.
Using an offset or a flat
metal spatula (offset is
easier) held at a slight
angle, spread the mixture
evenly over the pan with a

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