The Art of French Pastry

(Chris Devlin) #1

4 Meanwhile, place the


50 grams of water in the
saucepan and pour the
sugar into the center of
the pan. With a rubber
spatula, stir very slowly to
mix the sugar and water
together, being careful
not to wipe or splash the
mixture onto the sides of
the saucepan. If you do,
sugar crystals will adhere
to the sides, and once you

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