The art of french pastry phần 755
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instreusels
WarmAlsatianMeatPie/
PâtéChaudAlsacien,
6.1,6.2
Wash,Egg
soggytartshells
preventedwith
waterbaths,1.1,3.1
weddingcakes
weighingvs.measuring
whippedcream:
insulatingpowerof
soft,medium,andstiff,
2.1,2.2
Spiced,5.1,5.2
whisks:
forpâteàchoux
stainlesssteelhand
whitechocolate,1.1,4.1,
5.1,app.1
wholewheatflour
Gingerbread/Pain
d’Épices,6.1,6.2
WildBlueberryTart,3.1,
3.2
yeast:
activedry
introducingintobread
dough
liquidtemperatureand
poolishasstarterfor,1.1,
1.2,2.1,6.1,6.2
saltand,1.1,6.1,6.2
yeastedbreads,cakes,and
pastries:
BeerBread/Painàla
Bière,6.1,6.2
Beignets,6.1,6.2
Brioche,1.1,1.2,1.3
BriocheStreusel/
StreuselBrioche,6.1,
6.2
Chinois/Alsatian
CinnamonRolls,6.1,
6.2
Croissantsand
ChocolateCroissants/
PainsauChocolat,1.1,
2.1,2.2,2.3
fillingpanhalfwayfull
withdough
Kougelhof,6.1,6.2
Pretzels/Bretzels,6.1,
6.2
SeededBread
Stollen,6.1,6.2
TarteFlambée,5.1,6.1
Yulelogs/bûchesdeNoël
ChocolateandHazelnut,
5.1,5.2
Zimmermann,Pierre,4.1,
5.1
Zimsterne/Cinnamon
