The art of french pastry phần 503

soupy when you fold in the whipped cream.. Before making the caramel, review the method so that you will be comfortable making it... METHOD DAY 1 Make a recipe of puff pastry following t

soupy when you fold in the whipped cream

Before making the

caramel, review the

method so that you will

be comfortable making it

INGREDIENTS |

WEIGHT |

MEASURE

(APPROXIMATE)

OR OUNCE

WEIGHT

Puff Pastry | 150 grams | 53/10

ounces

Pâte à Choux | ½ recipe | ½ recipe Egg Wash | 1 recipe

| 1 recipe

CRÈME LÉGÈRE

Pastry Cream | 1 recipe | 1 recipe Cold heavy cream

(35% fat) | 75

grams | ⅓ cup less 1 tablespoon

CRÈME CHANTILLY Cold heavy cream

(35% fat) | 200 grams | 1 cup less 1 tablespoon Vanilla extract | 3

grams | ¾

teaspoon

Granulated sugar |

30 grams | 2

CARAMEL

Granulated sugar |

150 grams | ⅔ cup plus ½

teaspoon

Water | 50 grams |

¼ cup

Corn syrup | 50 grams | 2

tablespoons

Fresh raspberries |

METHOD

DAY 1

Make a recipe of puff

pastry following the

recipe, or if you have

some puff pastry and/or puff pastry scraps on hand

in the freezer, allow them

to thaw You will need

approximately 150 grams