The art of french pastry phần 731
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madewith,6.1,6.2
old,CherryBread
Pudding/Bettelman
auxCerisesmade
with,6.1,6.2
Stollen,6.1,6.2
Streusel/Streusel
Brioche,6.1,6.2
browning(Maillard
reaction),1.1,1.2
brownsugar
bûchesdeNoël/Yulelogs
ChocolateandHazelnut,
5.1,5.2
butter:
bringingtoroom
temperature
clarified
creamingsugarand
andflourmixturefor
cakepans
French-style,82-percent
fat,itr2.1,1.1
mixtures,breakingof,
1.1,3.1
pastrycreamenriched
with.SeeMousseline
shorteningormargarine
vs.
buttercream:
ClassicorFrench
ItalianMeringue
cakeflour,1.1,3.1,3.2,3.3,
4.1
cakepans
flourandbuttermixture
for
cakes
AlmondBiscuitRoulade
BeeStingBrioche/
BriocheNidd’Abeille,
6.1,6.2
BlackForest,5.1,5.2
Chinois/Alsatian
CinnamonRollsbaked
as,6.1,6.2
ChocolateandHazelnut
YuleLog/Bûchede
Noël,5.1,5.2
ChocolateMousseCake
inaGlass/Gâteau
MousseauChocolat
enVerrine,5.1,5.2
ChocolateSponge,5.1,
5.2,5.3
Deerback/Chocolate,
Almond,andGanache
PoundCake,5.1,5.2
FlourlessChocolate
Sponge
GâteauSt.Honoré,5.1,
5.2
JellyRollSponge/
GénoiseRoulade
