The art of french pastry phần 751
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Flexipan,itr.1,itr2.1,
itr2.2
kougelhof
silpats,itr.1,itr2.1
SimpleSyrup
sorbets
fruitsturningbrownin
freezerand
Pineapple,5.1,5.2
sweeteningamountsin
water-solidratiosin
fruitsand
SourCreamandBerry
Tart,Alsatian/Tarteau
FromageBlancetaux
FruitsRouges,3.1,3.2
spatulas:
flatandoffsetmetal
high-heatrubber
spice(d)(s)
flavoringchocolate
custardfillingwith
flavoringganachewith
flavoringnougatinewith
Gingerbread/Pain
d’Épices,6.1,6.2
WhippedCream,5.1,5.2
spiders
Sponge,Chocolate,5.1,5.2,
5.3
Flourless
spongecake/biscuit:
AlmondBiscuitRoulade
bakedtoolong,making
softandusableagain
useofterm“biscuit,”
spongecake/génoise:
bakingonsheetpan
CakePanVersion
flavoringsfor
freezingatbakedstage
JellyRoll/Roulade
useofterm“génoise,”
springerle,4.1,4.2,4.3
SpritzCookies/Spritz
Bredele,4.1,4.2
standmixers:
KitchenAid
using
startersforbreaddoughs
poolish,1.1,1.2,2.1,6.1,
6.2
steelbakeware
Stollen,6.1,6.2
strainers
strawberry(ies):
AlsatianSourCreamand
BerryTart/Tarteau
FromageBlancetaux
FruitsRouges,3.1,3.2
icecream
makingjamwith
pairingwithrhubarb
waterreleasedby,3.1,
3.2,3.3,5.1,6.1
