The art of french pastry phần 742

Japonais aux Noisettes et à l’Orange / Hazelnut and Orange Japonais, 2.1, 2.2 Jelly Roll Sponge / Génoise Roulade jewelry kirschwasser: Kougelhof, 6.1, 6.2 Streusel / Crumble, 1.1, 1.2 KitchenAid mixers knives: chef’s electric paring Kougelhof, 6.1, 6.2 Ice Cream Cake / Kougelhof Glacé old, in Cherry Bread Pudding / Bettelman aux Cerises, 6.1, 6.2 kougelhof molds, 6.1, 6.2, 6.3 silicone lamb-shaped cakes (lamele or lamala), 5.1, 5.2 Laminated Dough See Puff Pastry, Classic lavender, flavoring ganache with lecithin, 1.1, 3.1, 6.1 Lejeune, Admiral Philippe lemon(s): browning of sorbets prevented with Candied Peel, 1.1, 1.2 Cream Tart with Meringue Teardrops, 3.1, 3.2 juice, crystallization of sugar solution prevented by Mirrors / Miroirs Citron, 4.1, 4.2 water/solid ratio in zesting levain limes, in Candied Peel, 1.1, 1.2 Linzer Tart My Way / Tarte de Linz Ma Faỗon, 3.1, 3.2 loquats, making jam with Lorentz, Claude Louis XIV, king of France lye solution for pretzels, itr2.1, 6.1 macadamia (nuts): caramel curls flour, high fat content of roasting macarons: ...knives: chef’s electric paring Kougelhof, 6.1, 6.2 Ice Cream Cake / Kougelhof Glacé old, in Cherry Bread Pudding / Bettelman aux Cerises, 6.1, 6.2 kougelhof molds, 6.1, 6.2, 6.3 silicone lamb-shaped cakes (lamele... See Puff Pastry, Classic lavender, flavoring ganache with lecithin, 1.1, 3.1, 6.1 Lejeune, Admiral Philippe lemon(s): browning of sorbets prevented with Candied Peel, 1.1, 1.2 Cream Tart with... juice, crystallization of sugar solution prevented by Mirrors / Miroirs Citron, 4.1, 4.2 water/solid ratio in zesting levain limes, in Candied Peel, 1.1, 1.2 Linzer Tart My Way / Tarte de Linz Ma Faỗon,