The art of french pastry phần 733
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chocolate
Almond,andGanache
PoundCake/
Deerback,5.1,5.2
BlackForestCake,5.1,
5.2
cocoa(orcacao)
percentageonpackage
andCoffeeMousse,
Frozen/Mousse
GlacéeauCaféetau
Chocolat,5.1,5.2
couverture,tempering;
seealsotempering
chocolatecouverture
“couverture”appellation
on,1.1,4.1
Croissants/Painsau
Chocolat,1.1,2.1,2.2,
2.3
Curls
custardfilling,adding
flavorsto
dark,milk,andwhite,
1.1,4.1
Éclairs,2.1,2.2
fondantglaze,2.1,2.2
FoursdeLindippedin,
4.1,4.2
Ganache,1.1,1.2
andHazelnutYuleLog/
BûchedeNoël,5.1,5.2
longshelflifeof
milk,1.1,4.1,5.1,app.1
Mousse,1.1,5.1,5.2,5.3
MousseCakeinaGlass/
GâteauMousseau
ChocolatenVerrine,
5.1,5.2
MousseFilling,5.1,5.2
NougatineCrisp,1.1,3.1
PastryCream,2.1,2.2
shaving,specialtoolsfor
shavingblockof
Sponge,5.1,5.2,5.3
Sponge,Flourless
tarts
Tart/TarteauChocolat
withNougatine
Topping,3.1,3.2
tastingandappreciation
of
tempered,makingcurls
with
white,1.1,4.1,5.1,app.1
ChouxPaste.SeePâteà
Choux/ChouxPaste
chouxpastries.Seepâteà
chouxpastries
Christmastraditions:
Alsatiancookies/
bredeledeNoël,4.1,
4.2
AniseCookies/Petits
Foursàl’Anis/Anis
