The art of french pastry phần 747
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PâteSucrée/Sweet
Dough,3.1,3.2
creamingvs.sanding
methodand
seealsopastrydoughs
peach(es):
inbreadpudding
icecream
makingjamwith
peanut(s)
pralinepaste
roasting
pears:
inbreadpudding
browningof
makingjamwith
pecan(s):
Chinois/Alsatian
CinnamonRolls,6.1,
6.2
CoffeeTuile,5.1,5.2
flour,bitternessof
roasting
instreusels
pectin
appleandNH
jammakingand,1.1,1.2
inraspberryseeds,1.1,
3.1
Peel,Candied,1.1,1.2
peelers,vegetable
peppercorns,flavoring
ganachewith
PetitsBeignetsde
Carnaval/Carnival
Fritters,6.1,6.2
PetitsFoursàl’Anis/
AniseCookies/Anis
Bredele,4.1,4.2
pie(s):
doughs.Seepastry
doughs
Meat,WarmAlsatian/
PâtéChaudAlsacien,
6.1,6.2
seealsotarts
pieweights
PineappleSorbet,5.1,5.2
pinenuts
roasting
piping,1.1,1.2
creampuffs,1.1,1.2,1.3,
1.4,1.5
éclairs,1.1,1.2,1.3
factorsdetermining
shapeofitems
fillingpastrybagfor
gettingridoftail
leavingenoughspace
betweenpieces
macarons,1.1,1.2
masteringoneshapeata
time
outfittingpastrybag
withdesiredtipfor
