May 2021
Intermediate to advanced
512 pages
14h 47m
English
This chapter covers
Louis always tells his staff not to bake different parts of a recipe without talking to each other. Pastry chefs who make an éclair’s choux pastry are frequently talking to others making its pastry cream and to those making its chocolate glazing.
When pastry chefs don’t talk to each other, they try to be more efficient by making all the pastry cream they possibly can or baking the bare minimum they need. The problem with this lack of communication is that, often, they’ll ...
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