Pastry

The surface everything is assembled on. It holds one piece at a time; sneak with an empty hand to take back what has not been cut into yet.

• Sweet pastry: set it down, the rolling pin rolls it out (twice), the ring lines it. An empty tray from MoreFood: Bakery: the shell goes to the oven.
• An empty Bakery tray set on it: pipe choux on it, pour sponge batter on it.
• Everything else is assembled on it: tarts, choux, mille-feuille, cakes. Empty hand, once finished, takes it.

The stove and its copper saucepan: creams, doughs and icings.

• A bucket of milk or water, then the ingredients, in any order: the pan refuses what no recipe expects.
• Empty hand: light it. When it simmers, empty hand again: whisk, stroke after stroke, it thickens and takes its colour.
• Chantilly is whisked cold: flame off, pan cooled, and it swells into a dome.
• Once set: a bowl (icings, vanilla pastry cream) or a piping bag (doughs, creams).

Filled at the stove, or at MoreFood: Core’s stand mixer (meringue). Eight portions.

Use it in the air to change the nozzle: round (choux), small (heads, chouquettes), fluted (eclairs, rosettes), ring (Paris-Brest).

What MoreFood: Core’s stand mixer gives: sponge batter, chocolate sponge batter, meringue.

A batter is poured on an empty tray set on the marble, in its ring, for Bakery’s oven. The bowl comes back empty.

On the baked shell, at the marble: the cream (from a bowl, or any cream from a piping bag), three rings of fruit (one MoreFood: Crops fruit per ring), the glaze to make them shine.

Set down, it is shared in eight; empty hand, one slice.

The tarts with a name of their own:

• Chocolate: ganache, then the glaze.
• Lemon meringue: lemon curd, meringue rosettes from the piping bag, a flint and steel to brown them.
• Tatin: apples, glazed with a bowl of caramel.
• Saint-Honore: the cream, a choux head (the crown of small choux), a bowl of caramel over them, chantilly rosettes.

Choux pastry (saucepan, dried out) is piped on a tray at the marble: the nozzle decides chou, head or eclair. In Bakery’s oven, they puff up.

At the marble: the chou set down, filled (piping bag of cream), iced (bowl of fondant), the head set on and iced, the collar with the fluted nozzle. The eclair: filled, iced.

The ring piped (ring nozzle) and baked: at the marble, the knife slices it, cream rosettes, the lid with an empty hand, sugar (or icing sugar) on top. Eight slices.

Small choux piped (small nozzle) on the tray: sugar over them, as pearls, before the oven.

A baked chou set on the marble, then a second beside it (instead of building a religieuse): up to three, on a plate. A piping bag of cream fills them, a bowl of chocolate fondant (or a bag of ganache) coats them.

Macaron batter (saucepan: almond flour, sugar, egg whites, a flavour) is piped as shells, nine per tray. At the marble: eight shells, four bottoms filled, empty hand to close them.

Bakery’s puff pastry at the marble, two strokes of the rolling pin, on a tray, in the oven: the puff sheet. At the marble: the knife makes three strips, cream dots from the piping bag, empty hand for the next strip (twice), a bowl of fondant, a second for the lines, a stick to feather them. Six slices.

The baked sponge or chocolate sponge, at the marble: the knife slices it (the top lifts), a fruit for the ring against the edge, a piping bag of cream, empty hand puts the top back. The top: a cream, a bowl of icing or a glaze; then fruit, chocolate shavings. Eight slices.

A sponge with strawberries is a fraisier, a chocolate sponge with cherries a Black Forest cake, a sponge with raspberries a framboisier.

The opera cake: Joconde sponge (almond flour, in MoreFood: Core’s mixer), poured on a tray and baked flat. At the marble it is built like the mille-feuille: three strips, a smooth cream between each (coffee buttercream, ganache), a chocolate mirror glaze on top.

Fondant batter (chocolate, butter, eggs, sugar, in the mixer), poured four times on the tray, into the oven. Bitten, its heart runs.

Mirror glaze (saucepan: water, sugar, liquid cream, chocolate or raspberry): on a layer cake it does not stay on top, it coats the whole cake in a shining robe.

Hazelnuts and sugar in MoreFood: Extract’s stone mill: praline paste, for the Paris-Brest cream. Without Extract, hazelnut paste stands in.

Bakery’s chocolate bar, set on MoreFood: Core’s preparation table: the knife shaves it.

The churro fryer. A bucket of sunflower oil in the tank, churro dough (MoreFood: Core kneader) in the cylinder.

• Wood, planks or coal in the firebox; sneak, empty hand: light it. Once the oil is hot, empty hand: pump the lever, the spiral drops into the oil.
• Halfway, empty hand: flip it. Golden, empty hand: lift it onto the rack.
• Sugar, chocolate, spread, caramel; then a paper cone: two cones per spiral.

The Belgian waffle iron, flipped on its handle. Electric: a cable on the black terminal at the back. Sneak, empty hand: switch on; green light, a bowl of waffle batter (Core mixer).

• Empty hand: close; empty hand: the half-turn (without it the waffle waits); cooked, empty hand: open.
• Icing sugar, chocolate, whipped cream (piping bag), strawberries, banana, honey, caramel: three at most. Empty hand: take it.

The griddle, electric (a cable on the back terminal). Hot, a bowl of crêpe batter: a puddle in the middle. The spreader takes it to the edge.

• Golden edges: the spatula, it jumps and flips.
• Cooked: sugar, chocolate, jam, banana, whipped cream… then empty hand: folded in four; empty hand: take it.

The glass cart, electric (terminal at the back). In the kettle: corn (four handfuls), butter, sugar if you want it sweet.

• Sneak, empty hand: it heats, kernels pop and fly around the cabinet.
• Done, empty hand: the lever, the kettle tips. A popcorn box: serve with the scoop.

Electric (terminal at the back). Sugar in the head (four doses), a dye for colour. Sneak, empty hand: it spins and heats, the cloud rises.

• A stick: circle the bowl, the cloud winds on.

The copper basin on its brazier: wood or coal underneath; its paddle runs on power (terminal on the motor). Eight peanuts (or almonds), two sugars, a water bucket; sneak, empty hand: the fire.

• The syrup boils, then the sugar sands white: empty hand, stir to loosen it. It melts back into shiny caramel.
• A paper cone: four nuts per cone.