The art of french pastry phần 313
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thecrusttobake
longenoughto
chaseoutallofthe
moisturewithout
browningthe
crust.Aperfectly
bakedcrustwillbe
goldenandevenly
colored.
>>Ifyouwantto
makeanut-free
sweetdough,
replacethe
almondflourwith
cakeflour.
ATARTSHELLSTORY
THEFIRSTDAYOFMY
certificatd’aptitude
professionelle,therigorous
finalexamthatall
apprenticesmusttakein
ordertoworkintheirfield,
wasasunnydayinJuly
1978,attheendofmy
gruelingtwo-year
apprenticeshipwithJean
Clauss.Ihadbeen
practicingmypastryskills
everynightafterworkfor
weeksinpreparationfor
theexam.Theknowledge
thatIwouldhavetorepeat
anotheryearwithJean
ClaussifIfailedmyCAP
wasmotivationenoughfor
metomakesurethatIhad
masteredeveryskillthe
judgesmightasktosee.
Wedidn’tknowaheadof
timewhichtaskswewould
beaskedtoperform.
Thetwo-dayexamtook
placeatacookingschoolin
Illkirch-Graffenstaden,a
suburbofStrasbourg.Each
candidatehadhisown
station.AssoonasI
arrivedIgottowork
settingupmytable.A
judgesmiledatmeand
said,“You’reoneofJean
