The art of french pastry phần 734
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Bredele,4.1,4.2
ChocolateandHazelnut
YuleLog/Bûchede
Noël,5.1,5.2
CinnamonStars/Étoiles
àlaCanelle/
Zimsterne,4.1,4.2
cookieshungontree,
4.1,4.2
SablésdeNoël,4.1,4.2
SpritzCookies/Spritz
Bredele,4.1,4.2
Stollen,6.1,6.2
Yulelogs
Christstollen/Stollen,6.1,
6.2
cinnamon,itr2.1,3.1
ChristmasSablés/
SablésdeNoël,4.1,
4.2
flavoringganachewith
Rolls,Alsatian/Chinois,
6.1,6.2
Stars/Étoilesàla
Canelle/Zimsterne,
4.1,4.2
citrus:
creamtartswith
meringueteardrops
flavoringganachewith
Peel,Candied,1.1,1.2
peels,candied,in
Stollen,6.1,6.2
seealsospecificcitrus
fruits
Clauss,Jean,prf.1,1.1,1.2,
3.1,4.1,5.1,5.2,6.1
claybakeware
cloves,3.1,3.2
cocoabutter,itr2.1,itr2.2,
1.1,1.2
inchocolatecouverture
protectingcaramelized
nutsfromhumidity
with,1.1,1.2
cocoapowder
Dutch-processvs.
natural
CoconutMacaron/
RocheràlaNoixde
Coco,4.1,4.2
coffee:
andChocolateMousse,
Frozen/Mousse
GlacéeauCaféetau
Chocolat,5.1,5.2
Éclairs
extracts
flavoringchocolate
custardfillingwith
flavoringegg-based
creamswith
flavoringganachewith
flavoringnougatinewith
flavoringpastrycream
