The Art of French Pastry by Jacquy Pfeiffer

Author:Jacquy Pfeiffer [Pfeiffer, Jacquy]
Language: eng
Format: epub
ISBN: 978-0-307-95936-2
Publisher: Knopf Doubleday Publishing Group
Published: 2013-12-02T16:00:00+00:00

INGREDIENTS | WEIGHT | MEASURE (APPROXIMATE)

Pâte Brisée | One 9-inch crust (½ recipe, about 350 grams) | One 9-inch crust (½ recipe, about 123/10 ounces)

Rhubarb, peeled if necessary and cut in ½-inch chunks | 250 grams | 2 cups

Vanilla bean | 1 bean | 1 bean

Water | 295 grams | 1¼ cups

Granulated sugar | 295 grams | 1½ cups less 1 tablespoon

Cornstarch | 1.5 grams | ½ teaspoon

Cake flour | 1 gram | ½ teaspoon

Granulated sugar | 30 grams | 2½ tablespoons

Whole milk (3.5% fat) | 100 grams | 7 tablespoons

Crème fraîche | 75 grams | ⅓ cup

Egg yolks | 30 grams | 1½ to 2 yolks

Vanilla extract | 5 grams | 1 teaspoon

Streusel, made with hazelnuts, fully baked | 120 grams | 1 cup

Confectioners’ sugar, for dusting | As needed | As needed

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