The Art of French Pastry

rolling pin when you roll
out pie dough, and that
you’re using a whisk, not a
spatula, when you add the
flour to the liquids in your
pâte à choux (because if
the flour is at all humid
and you add it to the
liquids, the liquids will
prevail and the flour will
lump). You’ll learn French
classics, but you’ll also
learn to make some of the