The art of french pastry phần 394

confectionery Green anise is also used in the famous French aperitif called pastis My grandmother would sprinkle anise seeds around the house during the summer to keep bugs away This recipe requires seeds; do not substitute ground anise or star anise, as the flavor of those ingredients is too strong INGREDIENTS | WEIGHT | MEASURE (APPROXIMATE) Cake flour | 150 grams | 1⅓ cups Spanish anise seeds | 4 grams | 2 teaspoons Whole eggs | 90 grams | 2 eggs less about 4 teaspoons Granulated sugar | 150 grams | ắ cup Sea salt | 1.5 grams | Scant ẳ teaspoon METHOD Sift the flour and add the anise to it Place the eggs, sugar, and sea salt in the mixer and whip on high speed for 3 minutes Lower the speed to medium and whip for another 3 minutes Remove the mixing bowl from the stand, add the flour and anise to the egg mixture, and gently fold in, making sure that with each fold you scrape the bottom of the bowl with your spatula and tilt the bowl so that the dry ingredients don’t settle on the bottom Fold only until the flour is completely incorporated —no longer, or the mixture will start to collapse With the bowl scraper, scrape the mixture into the pastry bag fitted with ... bowl from the stand, add the flour and anise to the egg mixture, and gently fold in, making sure that with each fold you scrape the bottom of the bowl with your spatula and tilt the bowl so that the dry... ingredients don’t settle on the bottom Fold only until the flour is completely incorporated —no longer, or the mixture will start to collapse With the bowl scraper, scrape the mixture into the pastry bag fitted with... Sift the flour and add the anise to it Place the eggs, sugar, and sea salt in the mixer and whip on high speed for 3 minutes Lower the speed to medium and whip for another 3 minutes Remove the mixing