The art of french pastry phần 745
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laBière,6.1,6.2
Tart/Tarteàl’Oignon,
6.1,6.2
TarteFlambée,5.1,6.1
orange(s):
CandiedPeel,1.1,1.2
andHazelnutJaponais/
Japonaisaux
Noisettesetà
l’Orange,2.1,2.2
makingjamwith
Marmalade,2.1,2.2,2.3
oval-shapedchouxpastries
(Salambos),2.1,2.2
piping,1.1,1.2,1.3
ovenmitts
ovens:
breadbakingand
checkingtemperatureof
convectionvs.
conventional
openingdoorof,during
baking
positioningbakingrack
in
PainàlaBière/Beer
Bread,6.1,6.2
Paind’Épices/
Gingerbread,6.1,6.2
PaindeVoyage/
Gingerbread/Pain
d’Épices,6.1,6.2
PainsauChocolat/
ChocolateCroissants,
2.1,2.2
Palmiers/ElephantEars,
4.1,4.2
parchmentpaper,itr.1,
itr2.1
adheringtosheetpan
paringknives
Paris-Brest,2.1,2.2
piping,1.1,1.2,1.3
pastrybags:
disposable
filling
outfittingwithdesired
tip
seealsopiping
pastrybrushes
pastrycompetitions:
BestApprenticeAlsace-
Moselle
MeilleursOuvriersde
France(MOF)
PastryCream
Chocolate,2.1,2.2
Coffee,2.1,2.2
CrèmeDiplomate,1.1,
2.1,2.2,6.1
CrèmeLégère,1.1,5.1,
5.2
enrichedwithbutter.See
Mousseline
flavoringsfor
