The art of french pastry phần 741

SpritzCookies/Spritz
Bredele,4.1,4.2
instreusels
TartedeLinzMaFaỗon
/LinzerTartMyWay,
3.1,3.2
heavycream
herbs,flavoringganache
with
honey,itr2.1,6.1
chestnut
infrozendesserts,5.1,
5.2,5.3,5.4


moistureretainedby
asnaturalemulsifier,1.1,
1.2,5.1,5.2
inrecipeshighinfat
storing
humidity:
pastrydoughsand
protectingcaramelized
nutsfrom,1.1,1.2
icecreamcakes
basefor
delivering


dryiceand
Kougelhof/Kougelhof

Glacé
texturesofcomponents
in
VacherinGlacé/Frozen
Vacherin,4.1,5.1
icecreammakers,electric
home
icecreams
Banana,5.1,5.2
caramel,5.1,5.2
fruit


historyof
proportionoffats,solids,
water,andsugarin
Vanilla/CrèmeGlacéeà
laVanille,5.1,5.2
icecreamscoops
icing(s):
Royal,4.1,4.2
Sugar,6.1,6.2
Sugar,Glaze
Sugar,Lemon,4.1,4.2
immersionblenders
ingredients


scaling
storing

substituting
“inventing”pastry
Italianmeringue
ButterCream
jam:
author’sMOFproject
fillingbeignetswith
pectincontentoffruits
and,1.1,1.2
Raspberry,1.1,1.2