Page 24 - NA_3_4_2009

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My Imagination
Publisher’s Note:
Guest contributorThe French
Pastry School is owned and operated by pastry
chefs Jacquy Pfeiffer and Sebastien Canonne, M.O.F.
and offers instruction based on the artist-apprentice
model that has been in operation in Europe for
hundreds of years.
22 Pastry & Baking
North America
by
Walnuts, Fleur de Sel
Croustillant
120g Unsalted Butter 82% Fat
2.5g Fleur de Sel
115g Pastry Flour
100g Turbinado Sugar
155g Walnut Pieces
1. Mix butter, fleur de sel and flour
together until it reaches a sandy
texture.
2. Add the sugar and small walnut
pieces.
3. Roll between a Silpat and a plastic
sheet to an
1
/
8
of an inch thickness.
4. Place in the freezer till hard.
5. Cut out 2
1
/
4
inch circles and place
on a baking tray lined with
parchment paper.
6. Bake in a 150
º
C/302
º
F, vent open till
golden brown.
Walnuts, Fleur De Sel
Croustillant, Filled
with Jasmine White
Chocolate Cream and
Passion Fruit Gelée
Bouchée du Jour – A larger
chocolate candy version 50 to 60
grams to be consumed the same
day, a perfect luxury snack item.