The art of french pastry phần 735
Bạn đang xem bản rút gọn của tài liệu. Xem và tải ngay bản đầy đủ của tài liệu tại đây (79.71 KB, 5 trang )
with
PastryCream,2.1,2.2
Religieuses/Religieuses
auCafé,2.1,2.2
Tuiles,5.1,5.2
condiments:
OrangeMarmalade,2.1,
2.2,2.3
RaspberryJam,1.1,1.2
confectioners’sugar,itr2.1,
1.1,3.1,3.2,5.1
convectionovens
breadbakingand
cookiecutters,roundand
fluted
cookiepress,shaping
doughwith
cookies
AlmondTuiles/Tuiles
auxAmandes,4.1,4.2,
4.3
AlsatianChristmas
specialties/bredelede
Noël
Anise/PetitsFoursà
l’Anis/AnisBredele,
4.1,4.2
ChristmasSablés/
SablésdeNoël,4.1,
4.2
CinnamonStars/Étoiles
àlaCanelle/
Zimsterne,4.1,4.2
CoconutMacaron/
RocheràlaNoixde
Coco,4.1,4.2
dippingintochocolate;
seealsotempering
chocolatecouverture
ElephantEars/
Palmiers,4.1,4.2
FoursdeLin,4.1,4.2
FrenchMacarons,3.1,
4.1,4.2
hangingonChristmas
tree
LemonMirrors/
MiroirsCitron,4.1,
4.2
sablée
Spritz/SpritzBredele,
4.1,4.2
copperpots
cornstarch
slurrywith,infruittarts
insponges
cornsyrup
crystallizationofsugar
mixturesprevented
by,1.1,1.2,1.3,1.4,1.5
inicecreamcakes
Coulis,Mango,5.1,5.2
cranberries,makingjam
with
cream,heavy
