The art of french pastry phần 736
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creamingmethod
creamoftartar
creampuffs:
ChocolateÉclairs,2.1,
2.2
CoffeeReligieuses/
ReligieusesauCafé,
2.1,2.2
Croquembouche,2.1,2.2
evaporationofwater
from,duringbaking
piping,1.1,1.2,1.3,1.4,
1.5
seealsopâteàchoux
pastries
“creativity,”pastrymaking
and
CrèmeAnglaise/Vanilla
CustardSauce
CrèmeChantilly,5.1,5.2
CrèmeDiplomate,1.1,2.1,
2.2,6.1
crèmefrche,inTarte
Flambée,5.1,6.1
crèmefrangipane
CrèmeGlacéeàlaVanille
/VanillaIceCream,5.1,
5.2
CrèmeLégère,1.1,5.1,5.2
Croissants,2.1,2.2
Chocolate/Painsau
Chocolat,1.1,2.1,2.2,
2.3
risingandbaking
shaping
Croquembouche,2.1,2.2
assembling,2.1,2.2
pipingroundsfor,1.1
crumble.SeeStreusel/
Crumble
curls(decorations):
Chocolate
HazelnutCaramel
currants,makingjamwith
custard(s):
chocolate,addingflavors
to
eggyolkasemulsifier
for,1.1,6.1
Sauce,Vanilla/Crème
Anglaise
custardtarts:
BeerQuiche/Quicheà
laBière,6.1,6.2
Chocolate/Tarteau
Chocolatwith
NougatineTopping,
3.1,3.2
Onion/Tarteà
l’Oignon,6.1,6.2
cuttingboards
rollingoutdoughon,3.1,
3.2
dacquoise
