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Original: Inside his spotless kitchen at FPB, Payard's casual sit-down bakery on Houston St., ingredients are separated into large, labeled bins. Staffers work diligently at each station, measuring out ingredients or rotating pans in the floor-to-ceiling ovens. Racks of sweets, which are shipped as far away as Japan, fill up the rest of the space.
With two stand mixers set up on a stainless steel table, Payard gets ready to make a batch of his new summer treat: coconut mango macaron ice cream sandwiches.

Francois Payard's coconut mango macaron ice cream sandwiches. (Craig Warga/News)
He starts by putting a sugar and water mixture on the stove. As he waits for the temperature to hit 250 degrees (121 C), Payard shares the first of many tips.
"Make sure it doesn't get stuck or else it'll burn," he advises, pointing to the crystals that cling to the side of the pot.
Payard carefully cleans the side of the pot with a damp pastry brush and turns his attention to the mixers. He whisks a bowl of egg whites into a fluffy meringue and, after the sugar and water mixture is at the right temperature, pours the syrup into the bowl in a small stream.
As he turns the mixer on again, Payard dishes up another piece of baking wisdom: You'll know the meringue is ready when the bowl, which is currently piping hot, is just warm.
"You have to feel and touch," Payard insists.
The third-generation pastry chef's hands-on approach is a result of his upbringing.
Both his parents and grandparents were in the baking business in France.
He honed classical techniques at home - Payard recalls piping chocolate leaves over and over again as a child - and later moved to Paris, where he started taking a more creative approach to French pastries.




summarize: Payard is making a new summer treat called coconut mango macaron ice cream sandwiches. He first put a water and sugar mixture on the stove. He waits until the temperature goes up to 250C. He then clean the pot with brush. He made puffy meringue by whisking the bowl of white eggs. He pours syrup inside the first bowl.