Measure and lay out your ingredients.Cream the butter and dry ingredients.Add the egg and mix until the frangipane is fluffy.The finished frangipane should be cohesive and well mixed.Basics Y 19ALMOND FRANGIPANEZ Prep Time: 15 minutes - Makes 1¾ cups (360 g) YAlmond frangipane is a very versatile filling. It is used in tarts, croissants and pastries. It has a texture between cake, marzipan and custard. With its wonderful almond flavor, it makes a great companion to apples, pears, stone fruits and berries. Have all the ingredients at room temperature and you will have no problem making this delicious filling. This recipe is used in Frangipane Pear Tart (page 87), Galette des Rois (page 103) and Almond Croissants (page 159).1 cup (100 g) almond flour, preferably very fine3⁄4 cup + 2 tbsp (100 g) powdered sugar1 tbsp (10 g) cornstarch1/2 tsp salt 7 tbsp (100 g) unsalted butter, room temperature1 large egg, room temperature1 tsp vanilla extractSift the almond flour, powdered sugar, cornstarch and salt into a medium bowl. In a large mixing bowl, beat the butter with a rubber spatula until soft, then add in the sifted almond flour and sugar mixture. Continue mixing the ingredients by hand until everything is incorporated. Add in the egg and vanilla extract and mix until the frangipane is fluffy.Transfer the finished frangipane to a clean container or directly into a piping bag, and store it in the fridge until ready to use. You can make this up to 3 days in advance. Tip: You can replace the almond flour with other nut flours such as hazelnuts or use a combination of different nuts.110 Z French Pastry 101On Whipping Eggs and SugarThe sponge cakes listed on the previous page all start with whipping the eggs or egg whites with sugar into a foam. When you start this process, make sure your eggs are at room temperature. This will ensure that they will whip to the most volume. To whip egg whites and sugar (meringue), make sure your bowl and whisk are completely clean and dry. Even the slightest bit of oil or egg yolk in the whites will prevent the whites from whipping to their full volume. Start by turning your mixer on medium; once the whites are foamy, sprinkle the sugar in two or three additions. Adding the sugar all at once will weigh down the egg whites. Once the sugar has dissolved, turn the mixer on high speed and whip the whites to the desired stiffness:Soft peaks: The tip of the meringue is quite loose and flops over when the whisk is lifted.Medium peaks: The tip is firmer, and will hold its shape but will curl over itself when the whisk is lifted. This is the desired texture when making sponges, as it folds nicely into the rest of the ingredients. Firm peaks: The tip is firm, and can stand straight up when the whisk is lifted. When whipping whole eggs and sugar, you are looking for “ribbon stage,” when the lifted mixture leaves a trail in the bowl for a few seconds that doesn’t disappear right away. You can start with the mixer on high speed, but finish whipping at medium speed, which will create smaller and more stable air pockets in the eggs. This may take 5 to 10 minutes, depending on the amount of mixture. Check for readiness by lifting your whisk and letting the batter flow back down to the bowl, looking for the ribbon. This is especially important because if there isn’t enough structure to start with, the batter will deflate when you add flour and other ingredients. Cakes Y 111VANILLA ROULADEZ Prep Time: 45 minutes - Makes 8 to 10 servings YThis recipe’s sponge cake is one reason I started baking at home—it’s such a nostalgic dessert for me. A relative gave me the recipe, because she knew I liked to bake occasionally. Without previous experience in making sponge cakes, I was intrigued by the aeration of the eggs and sugar. Whipping the eggs and sugar is the key to a successful sponge cake. Over the years I have made my own adjustments, and the original recipe has evolved into a jellyroll or roulade. The cake is delicious on its own or filled with crème Chantilly. 3/4 cup (90 g) all-purpose flour ¼ tsp baking powder 4 eggs, room temperature, separated1/2 cup (100 g) granulated sugar¼ cup (60 g) whole milk, room temperature ¼ cup (56 g) canola oil (or other neutral-tasting oil) 1 tsp vanilla extract1 tbsp (15 g) liquid honey1 recipe Crème Chantilly (page 12)Powdered sugar, for dustingPreheat the oven to 350°F (180°C). Line the bottom of a jellyroll pan (10 x 15 x 1 inches [25 x 38 x 2.5 cm]) with parchment paper. If you don’t have a jellyroll pan, use a “half sheet” baking tray (18 x 13 inches [46 x 33 cm]). It will yield a narrower roll, and you need to decrease the baking time by 2 to 3 minutes for the thinner cake. Sift together the flour and baking powder into a small bowl and set it aside.Beat the egg whites in a stand mixer with the whisk attachment, starting on low speed for a minute; they should be light and fluffy. Add in the yolks, and raise the speed to high and beat for 1 more minute. Sprinkle in the sugar while beating on medium speed and continue whipping for 5 minutes. The eggs and sugar should be at the “ribbon” stage. When you lift up the whisk, the mixture should be so light and fluffy that it leaves a trail on the rest of the mixture while it drips back down. If it is not yet at this stage, whip it for another 1 to 2 minutes. Meanwhile, stir together the milk, oil, vanilla extract and honey in a small bowl and set it aside. Remove the bowl from the mixer, sprinkle in the sifted flour and fold it in gently with a spatula, about 10 strokes. Add in the liquids all at once and fold it gently until just combined to prevent too much deflation, about 15 strokes. Pour the batter into the prepared jellyroll pan. Bake for 10 to 13 minutes, until the top is light brown. The key to a flexible sponge cake is not to over-bake it. When baking a thin sheet of sponge cake like this, a minute less or more makes a big difference. As it dries out while baking, the cake becomes less flexible. Cool the sponge cake completely before filling it. (continued)Cakes Y 113VANILLA ROULADE (CONTINUED)Run a knife along the edge of the cake and invert it onto a baking tray. Invert it again onto a piece of clean parchment, so the golden side faces up. Spread the crème Chantilly evenly on the cake, leaving an inch (2.5 cm) along the top short end. Lift the parchment paper to roll the cake from the bottom short end. Roll as you lift off the paper, trying to roll it as tightly as you can, without pressing out the whipped cream. Wrap the rolled cake in the parchment and fold in the ends. Transfer the cake into the fridge to chill and set for at least an hour before cutting into it. To serve, trim the ends, dust it with powdered sugar and slice it to the desired thicknesses. The cake is best served within 2 days. Wrap it in plastic and store it in the refrigerator for up to 3 days. Tip: There are many kinds of sponge cakes; this one combines a gènoise (whole eggs whipped with sugar and flour added) and biscuit (egg whites and yolks whipped separately and folded back together), with liquids and baking powder added. It is light and airy, yet not dry, which makes it tasty as is or filled. For more on sponge cakes, refer to page 109.Twice-Baked Pastries Y 163HAM AND GRUYÈRE CROISSANTSZ Prep Time: 45 minutes - Makes 6 croissants YEver since having a ham and cheese twice-baked croissant in Paris, I have wanted to re-create it at home. The bakery I went to even served it warmed up right away. At most bakeries, ham and cheese are rolled into the croissant. This one had a béchamel sauce, ham and a layer of soft and gooey cheese. It was quite the scrumptious treat.Bèchamel Sauce2 tbsp (30 g) unsalted butter 2 tbsp (20 g) all-purpose flour1 cup (240 g) whole milk ¼ tsp salt ¼ tsp ground nutmeg6 day-old croissants, sliced in half horizontally (as if for a sandwich)6 thin slices (120 g) ham2 cups (150 g) shredded Gruyère cheeseBlack pepper to top (optional)To make the béchamel sauce, melt the butter in a small saucepan over medium heat. Once the butter is melted, whisk in the flour and cook it for 1 to 2 minutes while whisking. Pour in the milk in three additions, whisking well before the next addition. Adding the milk in small amounts prevents the sauce from becoming lumpy. Continue whisking the sauce as it comes to a boil so the bottom doesn’t burn. Take it off the heat, and mix in the salt and nutmeg to finish. You can use the sauce right away or store it in a clean container with a piece of plastic wrap directly on its surface to prevent a skin from forming. The sauce can be prepared up to 3 days in advance and stored in the fridge. When you are ready to assemble the croissants, preheat the oven to 375°F (190°C). Line a baking tray with parchment paper. To assemble the croissants, spread about 2 tablespoons (40 g) of béchamel sauce onto the bottom halves. Top each one with a slice of ham and about ¼ cup (19 g) of cheese, while reserving about 1/2 cup (38 g) for the tops. Place the top halves back on, and sprinkle the remaining cheese on top. Grind a little black pepper to finish, if desired. Bake the croissants for about 20 minutes, rotating the tray halfway through, until the cheese on the top turns golden. They’re done when the cheese inside has melted. The croissants are best served warm or at room temperature. If you wish, reheat them in a 325°F (160°C) oven for 10 minutes prior to serving. We hope youenjoyed this EYB Book PreviewThe complete book is available from all major booksellers. 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