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Patisserie: A Step-by-step Guide to Baking French Pastries at Home

Author:Valette, Murielle , Date: January 6, 2016 ,Views: 456

Patisserie: A Step-by-step Guide to Baking French Pastries at Home

Author:Valette, Murielle
Language: eng
Format: epub
ISBN: 978-1-4721-1014-5
Publisher: Constable
Published: 2013-10-16T16:00:00+00:00


CHEF’S ADVICE

The croquembouche will not keep for more than half a day in the fridge. After this time, the caramel will start to melt and weaken the structure, and the choux will become soggy.

Saint-Honoré choux cake

SAINT-HONORÉ

This cake is named after a famous street in Paris: le Faubourg Saint-Honoré. A Chiboust cream is the traditional filling for the cake but a Chantilly cream can be used instead.

Serves 10 / Preparation time: 2–3 hours / Resting time in the fridge: 2½ + 2 hours Baking time: 15 minutes at 200°C/400°F/Gas Mark 6 + 20 minutes at 160°C/325°F/Gas Mark 3 to dry out / You will need 2 non-stick baking trays



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Patisserie: A Step-by-step Guide to Baking French Pastries at Home.epub


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