The art of french pastry phần 246
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grams|About
8½yolks
GLAZE
SimpleSyrup|125
grams|⅓cup
Coffeeextract,
suchasTrablit|
25grams|1½
tablespoons
Fondant|450
grams|1pound
DECORATION
CoffeePastry
Cream,above|
70grams|2½
ounces
Butter,softened|
20grams|7/10
ounce
METHOD
FORTHEPÂTEÀCHOUX
1 Preheattheovento
400°F/200°C.Makethe
põtechouxfollowing
thedirections.Usinga
pastrybagfittedwithaẵinchroundtip,pipethirty
1-inch-wideì-inchhighroundsonto2sheet
panslinedwith
parchmentpaper,making
suretostaggertherows
andleaveatleastẵinch
betweeneachround.Pipe
thirty1-inch-widebyẵinch-highroundsonto2
othersheetpans.Ifit
helps,drawthecircles
ontotheparchmentpaper
beforepiping—butbe
suretofliptheparchment
paperoversothatthe
pencilmarksdonotbake
ontothepastries.
2 Makearecipeofegg
washandglazethetopof
eachpuffusingapastry
brush,thencross-hatch
thetopwiththetinesofa
fork,toensurethatthe
doughrisesevenlyinthe
oven.
3 Bakethepuffsat
400°F/200°Cfor10to15
minutes,untiltheyrise.
Thenturndowntheoven
to325°F/160°Candbake
foranother25minutesfor
thesmallones,untilthey
aregoldenbrown,andan
