The art of french pastry phần 735

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The art of french pastry phần 735

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with Pastry Cream, 2.1, 2.2 Religieuses / Religieuses au Café, 2.1, 2.2 Tuiles, 5.1, 5.2 condiments: Orange Marmalade, 2.1, 2.2, 2.3 Raspberry Jam, 1.1, 1.2 confectioners’ sugar, itr2.1, 1.1, 3.1, 3.2, 5.1 convection ovens bread baking and cookie cutters, round and fluted cookie press, shaping dough with cookies Almond Tuiles / Tuiles aux Amandes, 4.1, 4.2, 4.3 Alsatian Christmas specialties / bredele de Noël Anise / Petits Fours à l’Anis / Anis Bredele, 4.1, 4.2 Christmas Sablés / Sablés de Noël, 4.1, 4.2 Cinnamon Stars / Étoiles à la Canelle / Zimsterne, 4.1, 4.2 Coconut Macaron / Rocher à la Noix de Coco, 4.1, 4.2 dipping into chocolate; see also tempering chocolate couverture Elephant Ears / Palmiers, 4.1, 4.2 Fours de Lin, 4.1, 4.2 French Macarons, 3.1, 4.1, 4.2 hanging on Christmas tree Lemon Mirrors / Miroirs Citron, 4.1, 4.2 sablée Spritz / Spritz Bredele, 4.1, 4.2 copper pots cornstarch slurry with, in fruit tarts in sponges corn syrup crystallization of sugar mixtures prevented by, 1.1, 1.2, 1.3, 1.4, 1.5 in ice cream cakes Coulis, Mango, 5.1, 5.2 cranberries, making jam with cream, heavy ... Fours de Lin, 4.1, 4.2 French Macarons, 3.1, 4.1, 4.2 hanging on Christmas tree Lemon Mirrors / Miroirs Citron, 4.1, 4.2 sablée Spritz / Spritz Bredele, 4.1, 4.2 copper pots cornstarch slurry with, in fruit tarts... 4.1, 4.2 copper pots cornstarch slurry with, in fruit tarts in sponges corn syrup crystallization of sugar mixtures prevented by, 1.1, 1.2, 1.3, 1.4, 1.5 in ice cream cakes Coulis, Mango, 5.1, 5.2

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