The art of french pastry phần 749
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/PâtéChaud
Alsacien,6.1,6.2
pumpkinseeds:
roasting
SeededBread
QuicheàlaBière/Beer
Quiche,6.1,6.2
quinces,makingjamwith
raisins:
Chinois/Alsatian
CinnamonRolls,6.1,
6.2
Kougelhof,6.1,6.2
Stollen,6.1,6.2
ramekins,ceramic
raspberry(ies):
AlsatianSourCreamand
BerryTart/Tarteau
FromageBlancetaux
FruitsRouges,3.1,3.2
inbreadpudding
andHazelnutTart/
TarteauxFramboises
etNoisettes,3.1,3.2
icecream
Jam,1.1,1.2
jam,fillingbeignetswith
jam,inTartedeLinzMa
Faỗon/LinzerTart
MyWay,3.1,3.2
pectininseedsof,1.1,3.1
Religieuses,Coffee/
ReligieusesauCafộ,2.1,
2.2
restingdough
rhubarb
pairingstrawberries
with
skins,dehydrated,3.1
TartwithHazelnut
Crumble,3.1,3.2
usesforpoachingsyrup
from
RocheràlaNoixdeCoco/
CoconutMacaron,4.1,
4.2
rollingoutdough,3.1,3.2
rollingpins,wooden
rolls:
BeeStingBrioche/
BriocheNidd’Abeille
BriocheStreusel/
StreuselBrioche
Chinois/Alsatian
CinnamonRolls,6.1,
6.2
sandwich,madewith
pretzeldough
rose,flavoringganache
with
rosettes,piping
roulades:
