The Art of French Pastry

(Chris Devlin) #1

microwave-safe bowl and
melt it with three 30-
second zaps at 50 percent
power. Stir gently with a
rubber spatula until
thoroughly melted.


4 Place the egg whites


and sea salt in the clean,
dry bowl of your electric
mixer fitted with a whisk
and whip for 10 seconds
on medium speed. Add 70

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