< Previous74LESSON 6YOU’VE GOT THIS !Active time: 15 min. Tools: 1 saucepan, 1 rubber spatulaMakes glaze for 1 (8-inch (20-cm)) royal cake0. YOUR GELATIN IS SOFTENING in a bowl of icy water.1. PREPARE A SYRUP using the sugar, water, and glucose. The latter product won’t crystallize. (Learn more about sugar substitutes on page 192.) Did you forget how to make syrup? Flip to page 33!2. POUR YOUR SYRUP over the chocolate. Reminder: Your syrup needs to have reached the boiling point.3. MIX with your Exoglass spatula until all of the chocolate is melted, being careful not to mix too brusquely. You don’t want to let air into the mixture!4. HEAT THE SWEETENED CONDENSED MILK to a light simmer in the saucepan.5. WRING OUT THE GELATIN SHEETS and drop them in the sweetened condensed milk. Mix well to fully dissolve.6. POUR THE SWEETENED CONDENSED MILK mixture into the syrup-chocolate mixture. Combine carefully to prevent any air pockets.7. LET YOUR GLAZE COOL to about 75°F (25°C), stirring occasionally.You’re doing great. Keep going !150 g (3/4 cup) granulated sugar20 g (2/3 oz ) gelatin sheets75 g (1/3 cup) water + water to soften gelatin150 g (1/2 cup) glucose syrup (available in specialty stores and online)100 g (1/3 cup) sweetened condensed milk150 g (5 oz ) dark chocolate, broken into piecesCHOCOLATEMIRROR GLAZE Little known secret: A couple drops of red coloring will make your dark chocolate even more pleasing to the eye.BakeLikeAFrenchPastryChef_txt_final.indd 743/26/18 11:19 AMYou’re doing great. Keep going !BakeLikeAFrenchPastryChef_txt_final.indd 753/26/18 11:19 AM152152BakeLikeAFrenchPastryChef_txt_final.indd 1523/26/18 12:03 PM156LESSON 13YOU’RE BRILLIANT !BRILLIANTBRIOCHEActive time: 4 hours, including resting time Baking time: 10–12 min. for small buns and 26 min. for large breads at 350°F (180°C)Tools: 1 stand mixer and dough hook attachment, 1 mixing bowl, 1 bowl scraper, 1 pastry brush, fluted brioche molds (10 small, 2 medium) for brioche à tête or a cake tin Makes 24 (50-g (1 3/4-oz )) brioche buns or one GIANT braided loaf50 g (1/4 cup) granulated sugar20 g (3/4 oz ) fresh organic yeast300 g (10 1/2 oz ) eggs (6 large eggs)250 g (1 cup + 2 Tbsp) cold European-style butter, thinly sliced 10 g (1 tsp) salt500 g (4 cups) bread flourNote !The quantities listed here are generous and will allow you plenty of practice shaping your buns or loaves !Tip: Activate your yeast by dissolving it in 10 g (about 1 Tbsp) of lukewarm whole milk (60°F; 20°C)Let’s get started !50 g 60° Brix simple syrup (1/4 cup), for glazing (page 33)Use a stand mixer with the dough hook for kneading !Don’t forget to glaze with syrup to give them an irresistible shine !Your dough should be springy and shiny.Pearl sugar, for garnishing1 egg + 1 Tbsp milk for egg washBakeLikeAFrenchPastryChef_txt_final.indd 1563/26/18 12:06 PMLESSON 13YOU’RE BRILLIANT !157Everything except the butter into the bowl ;)Knead for 8 minutes !Scrape the bowl to distribute the butter.Your dough should be no warmer than 80°F (26°C) or the yeast won’t be active enough.Let it proof . . .De-gas to get an even and airy texture!After proofing, gather into a nice ball.1. PLACE the flour, salt, and sugar in a mixing bowl and lightly mix with a spoon. Then add the eggs and crumble in the yeast. (The yeast must NOT make direct contact with the salt or sugar.)2. MIX with the dough hook for 2 minutes at low speed to blend the ingredients. Use the bowl scraper if anything sticks to the sides of your mixing bowl.3. KNEAD AT MODERATE SPEED for 8 minutes. Your dough should be springy. That’s a sign your gluten structure has developed!4. ADD THE BUTTER all at once. Continue to mix in stages to make sure it’s evenly distributed: stop the mixer, scrape the bowl, repeat.5. MIX at low speed for 2 minutes or until all the butter has been incorporated, using your bowl scraper as needed if any sticks to the sides. 6. START KNEADING at moderate speed for about 10 minutes. Your dough should be nice and shiny and no warmer than 80°F (26°C). How to know if your gluten structure is ready? Do a window test! If you want to add any sugar crystals, nuts, or chocolate chips, blend them in at the very end.7. TRANSFER YOUR DOUGH into a lightly floured bowl. Take it in both hands to form a nice ball by folding it into itself. Cover with a damp towel or vented plastic wrap so it doesn’t dry out.8. LET IT PROOF at room temperature for about 30 minutes.9. PUNCH DOWN to de-gas your dough. You will feel air escaping. That’s because the yeast has been eating up sugar and converting it to carbon dioxide. 10. KEEP CHILLED for 1–1½ hours so that the butter cools and the dough firms up enough to be shaped. P.S.: You can prepare your brioche dough the night before by keeping it chilled after de-gassing. You’ll have an ideal texture for shaping (pages 158–161). When you gently pull a piece of your dough apart, is there a transparent “window” that you can see through? It must be translucent without breaking for a few seconds. If you don’t have a window, keep mixing!BakeLikeAFrenchPastryChef_txt_final.indd 1573/26/18 12:07 PM92LESSON 7ALL FROM SCRATCH !0. YOUR PÂTE BRISÉE is ready, lined, crimped, and prebaked (pages 88–91). Preheat the oven to 350°F (180°C).1. SCATTER THE BOTTOM of the tart with apples cut into cubes or quarters.Prepare your custard base.2. VIGOROUSLY MIX the egg and sugar. Then add the milk and cream.3. POUR YOUR CUSTARD over the top of your apples.4. BAKE for 15 to 20 minutes until the custard is firm and has darkened slightly in color.5. APPLY A GLAZE TO THE TART. Once your tart has cooled, heat your clear fruit jam or marmalade in 10-second increments in the microwave until warm. Lightly coat the tart using your pastry brush.6. AT HOME, you can serve at room temp with a scoop of French vanilla ice cream ;)NORMAN TARTMADE IN NORMANDY ;)Active time: 45 min.Baking time: 15–20 min. at 350°F (180°C)Tools: 1 (9.5-inch (22-cm)) tart ring, 1 pastry crimper (or just your knife!)Serves 8200 g (1 2/3 cups) all-purpose flour5 g (1/2 Tbsp) granulated sugar3 g (1/2 tsp) salt100 g (8 Tbsp) European-style butter75 g (1/3 cup) water1 prebaked pâte brisée (pages 88–91)Dare to do what others won’t!3 to 4 apples of your choosing125 g (4 1/3 oz ) eggs (2 1/2 large eggs) 60 g (1/3 cup) superfine granulated sugar125 g (1/2 cup + 1 Tbsp) whole milk 125 g (1/2 cup) heavy creamCustard+++Optional: 3 Tbsp neutral colored jam or marmalade to use as a glazeBakeLikeAFrenchPastryChef_txt_final.indd 923/26/18 11:24 AM216 × 279 SPINE: 17 FLAPS: 101LIKE APASTRYCHEFDelectable Cakes, Perfect Tarts, Flaky Croissants, and MoreMICHEL DE ROVIRA AND AUGUSTIN PALUEL-MARMONTBAKEHOW DO CROISSANTS GET THOSE FLAKY LAYERS? What’s the difference between pastry cream and Bavarian cream? Can a mighty millefeuille really be made in your kitchen? Bake Like a French Pastry Chef holds the answers to these questions—and many more you didn’t even know you had!Created by French cookie masters Michel et Augustin (and their pastry-obsessed tribe), this comprehensive guidebook begins with the batters, doughs, and creams that are the building blocks of all your dream desserts—and works its way up to elaborate recipes you won’t believe you can make right at home! Gain the confidence and technique to achieve pastry perfection thanks to:Step-by-step instructionsTons of photographs, illustrations, and diagrams (more than 700!)Down-to-earth tips and tricks Signature recipes from Michel et Augustin. Millionaire Bars? Legendary Chocolate Mousse? Yes please!This is a pastry treasure map for beginners and aficionados, Francophiles and pastry lovers: A lively combination of the classic techniques of French pastry and the passion, innovation, and FUN that have made Michel et Augustin’s cookies so beloved in France—and now the United States.Inspired by MICHEL ET AUGUSTIN’S dream to become the first French company entirely made up of certified pastry chefs, the tribe created this guide to study for the official French pastry certification exam—and create a record of everything they learned along the way. Whether your goal is to shift towards a pastry career or to make croissants for breakfast four times a week, this is more than just a manual. It is a journey. Bon voyage!MICHEL DE ROVIRA and AUGUSTIN PALUEL-MARMONT met in middle school in Paris. Years later, they reunited with a master plan: to make French pastry know-how accessible to everyone. They started baking in Augustin’s tiny kitchen in Paris in 2004 and since then have become certified in baking and pastry. They have opened Banana Farms (ahem, offices) in Paris, Lyon, and Brooklyn, where they regularly host pastry workshops and open houses. You’re invited!FRENCH PASTRY, DEMYSTIFIED! THE COUNTRYMAN PRESSA division of W. W. Norton & Companywww.countrymanpress.com $29.95 USA $39.95 CAN.“The complex world of baking and pastry is made easy, simple, and fun with great photos and illustrations, making any novice into a French baker in no time! The mystery of achieving classic pâtisserie is revealed.”—Chef Jansen Chan, Director of Pastry Operations, International Culinary Center“I wish I could have had this book when I attended pastry school back in the day! Bake Like a French Pastry Chef is a step-by-step guide full of pictures and pastry know-how made accessible to everyone. Super well done, and above all, fun to follow!”—Florian Bellanger, Judge on the Food Network’s Cupcake Wars, Owner and Head Pastry Chef at Mad Mac MacaronsCover illustrations: © Michel et Augustin; front cover photos: © chaosmaker / iStockPhoto.com (croissant), © etorres69 / iStock.com (tart), © YakubovAlim / iStock.com (eclair); back cover photos: © Magdalena Juillard / iStock.com; back flap and inside cover photos: © Michel et Augustin.$29.95 USA $39.95 CAN.Printed in ChinaFollow the adventure on Instagram @micheletaugustin_us or on Facebook!FRENCHBAKE LIKE APASTRY CHEFMICHEL DE ROVIRA AND AUGUSTIN PALUEL-MARMONTFRENCH PASTRY CHEF_mech_final.indd 13/28/18 12:34 PMWe hope youenjoyed this EYB Book PreviewThe complete book is available from all major booksellers. Or use the "Buy Book" button and help support EYB.Next >