The art of french pastry phần 733

chocolate Almond, and Ganache Pound Cake / Deerback, 5.1, 5.2 Black Forest Cake, 5.1, 5.2 cocoa (or cacao) percentage on package and Coffee Mousse, Frozen / Mousse Glacée au Café et au Chocolat, 5.1, 5.2 couverture, tempering; see also tempering chocolate couverture “couverture” appellation on, 1.1, 4.1 Croissants / Pains au Chocolat, 1.1, 2.1, 2.2, 2.3 Curls custard filling, adding flavors to dark, milk, and white, 1.1, 4.1 Éclairs, 2.1, 2.2 fondant glaze, 2.1, 2.2 Fours de Lin dipped in, 4.1, 4.2 Ganache, 1.1, 1.2 and Hazelnut Yule Log / Bûche de Noël, 5.1, 5.2 long shelf life of milk, 1.1, 4.1, 5.1, app.1 Mousse, 1.1, 5.1, 5.2, 5.3 Mousse Cake in a Glass / Gâteau Mousse au Chocolat en Verrine, 5.1, 5.2 Mousse Filling, 5.1, 5.2 Nougatine Crisp, 1.1, 3.1 Pastry Cream, 2.1, 2.2 shaving, special tools for shaving block of Sponge, 5.1, 5.2, 5.3 Sponge, Flourless tarts Tart / Tarte au Chocolat with Nougatine Topping, 3.1, 3.2 tasting and appreciation of tempered, making curls with white, 1.1, 4.1, 5.1, app.1 Choux Paste See Pâte à Choux / Choux Paste choux pastries See pâte à choux pastries Christmas traditions: Alsatian cookies / bredele de Noël, 4.1, 4.2 Anise Cookies / Petits Fours à l’Anis / Anis ... shaving, special tools for shaving block of Sponge, 5.1, 5.2, 5.3 Sponge, Flourless tarts Tart / Tarte au Chocolat with Nougatine Topping, 3.1, 3.2 tasting and appreciation of tempered, making curls with... long shelf life of milk, 1.1, 4.1, 5.1, app.1 Mousse, 1.1, 5.1, 5.2, 5.3 Mousse Cake in a Glass / Gâteau Mousse au Chocolat en Verrine, 5.1, 5.2 Mousse Filling, 5.1, 5.2 Nougatine Crisp, 1.1, 3.1 Pastry Cream, 2.1, 2.2