The art of french pastry phần 736

creaming method cream of tartar cream puffs: Chocolate Éclairs, 2.1, 2.2 Coffee Religieuses / Religieuses au Café, 2.1, 2.2 Croquembouche, 2.1, 2.2 evaporation of water from, during baking piping, 1.1, 1.2, 1.3, 1.4, 1.5 see also pâte à choux pastries “creativity,” pastry making and Crème Anglaise / Vanilla Custard Sauce Crème Chantilly, 5.1, 5.2 Crème Diplomate, 1.1, 2.1, 2.2, 6.1 crème frche, in Tarte Flambée, 5.1, 6.1 crème frangipane Crème Glacée à la Vanille / Vanilla Ice Cream, 5.1, 5.2 Crème Légère, 1.1, 5.1, 5.2 Croissants, 2.1, 2.2 Chocolate / Pains au Chocolat, 1.1, 2.1, 2.2, 2.3 rising and baking shaping Croquembouche, 2.1, 2.2 assembling, 2.1, 2.2 piping rounds for, 1.1 crumble See Streusel / Crumble curls (decorations): Chocolate Hazelnut Caramel currants, making jam with custard(s): chocolate, adding flavors to egg yolk as emulsifier for, 1.1, 6.1 Sauce, Vanilla / Crème Anglaise custard tarts: Beer Quiche / Quiche à la Bière, 6.1, 6.2 Chocolate / Tarte au Chocolat with Nougatine Topping, 3.1, 3.2 Onion / Tarte à l’Oignon, 6.1, 6.2 cutting boards rolling out dough on, 3.1, 3.2 dacquoise ... Sauce, Vanilla / Crème Anglaise custard tarts: Beer Quiche / Quiche à la Bière, 6.1, 6.2 Chocolate / Tarte au Chocolat with Nougatine Topping, 3.1, 3.2 Onion / Tarte à l’Oignon, 6.1, 6.2 cutting boards...see also pâte à choux pastries “creativity,” pastry making and Crème Anglaise / Vanilla Custard Sauce Crème Chantilly, 5.1, 5.2 Crème Diplomate, 1.1, 2.1, 2.2, 6.1 crème frche, in Tarte Flambée, 5.1, 6.1 crème frangipane