{"id":5779,"date":"2022-01-08T10:17:58","date_gmt":"2022-01-08T09:17:58","guid":{"rendered":"https:\/\/camille-patisserie.com\/?p=5779"},"modified":"2022-01-08T10:18:00","modified_gmt":"2022-01-08T09:18:00","slug":"french-apple-pie","status":"publish","type":"post","link":"https:\/\/camille-patisserie.com\/en\/pastry-recipes\/french-apple-pie\/","title":{"rendered":"The apple pie French pastry degree style"},"content":{"rendered":"

Today, I decided to detail the making of the apple pie<\/strong>! For me, this is the most technical pie in the pastry degree program. In fact, I find it representative of the “CAP syndrome”. What is the CAP syndrome? Well, it’s when you realize that the pastry you thought you knew how to make (after all, who doesn’t know how to make an apple pie?), in reality you don’t know how to make it at all – according to CAP criteria anyway. It was with this recipe that I realized, like Plato, that “all I know is that I know nothing” and that I really started working on the program.<\/p>\n

In reality the apple pie is not so complicated but it is made of a succession of hyper codified steps that it is difficult to improvise if you don’t know the procedure to follow.<\/p>\n

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Table des mati\u00e8res<\/p>\nToggle<\/span><\/path><\/svg><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n