The art of french pastry phần 754
Bạn đang xem bản rút gọn của tài liệu. Xem và tải ngay bản đầy đủ của tài liệu tại đây (77.69 KB, 5 trang )
storageafter
troubleshootingadvice
for
textures:
ofcomponentsinice
creamcakes
different,combiningin
pastry,2.1,3.1,3.2,3.3
thermometers,digital
candy
timers,kitchen
toppings:
Streusel/Crumble,1.1,
1.2
seealsoflourishes/la
cerisesurlagâteau;
glazes;whippedcream
triporteurs(cargo
tricycles)
tuiles:
Almond/Tuilesaux
Amandes,4.1,4.2,4.3
Coffee,5.1,5.2
turbinadosugar
underbaking
UNESCO’s“Intangible
CultureHeritageof
Humanity”list
VacherinGlacé/Frozen
Vacherin,4.1,5.1
vacuum-sealingmachine
vanilla:
beans,extract,orpaste
CustardSauce/Crème
Anglaise
Éclairs
flavoringchocolate
custardfillingwith
flavoringganachewith
flavoringnougatinewith
IceCream/Crốme
GlacộelaVanille,
5.1,5.2
powder
sugarscentedwith,1.1,
3.1
Vatel,Franỗois
veal,inWarmAlsatian
MeatPie/PõtộChaud
Alsacien,6.1,6.2
vegetablepeelers
verrines
ChocolateMousseCake
inaGlass/Gâteau
MousseauChocolat
enVerrine,5.1,5.2
vinegar,inpuffpastry
walnut(s):
Chinois/Alsatian
CinnamonRolls,6.1,
6.2
flour,bitternessof
roasting
