The Art of French Pastry

Tarte aux Framboises et Noisettes / Raspberry and Hazelnut Tart, 3.1, 3.2 Tarte aux Quetsches / Plum Tart, ...

buttering lining with dough metal tarts Almond Cream as filling for Apple Nougat, 3.1, 3.2 Beer Quiche / Quic ...

Nougatine Topping, 3.1, 3.2 Lemon Cream, with Meringue Teardrops, 3.1, 3.2 Linzer, My Way / Tarte de Linz M ...

/ Tarte aux Framboises et Noisettes, 3.1, 3.2 Rhubarb, with Hazelnut Crumble, 3.1, 3.2 serving warm Sour ...

custard filling with flavoring ganache with flavoring nougatine with teardrops, piping, 1.1, 1.2 temperature of oven ...

storage after troubleshooting advice for textures: of components in ice cream cakes different, combining in pastry, 2.1, ...

1.2 see also flourishes/ la cerise sur la gâteau; glazes; whipped cream triporteurs (cargo tricycles) tuiles: Almond / T ...

UNESCO’s “Intangible Culture Heritage of Humanity” list Vacherin Glacé / Frozen Vacherin, 4.1, 5.1 vacuum-se ...

flavoring ganache with flavoring nougatine with Ice Cream / Crème Glacée à la Vanille, 5.1, 5.2 powder sugar ...

verrines Chocolate Mousse Cake in a Glass / Gâteau Mousse au Chocolat en Verrine, 5.1, 5.2 vinegar, in pu ...

in streusels Warm Alsatian Meat Pie / Pâté Chaud Alsacien, 6.1, 6.2 Wash, Egg soggy tart shells prevent ...

2.1, 2.2 Spiced, 5.1, 5.2 whisks: for pâte à choux stainless steel hand white chocolate, 1.1, 4.1, 5.1, app ...

yeast: active dry introducing into bread dough liquid temperature and poolish as starter for, 1.1, 1.2, 2.1, 6.1, ...

Brioche, 1.1, 1.2, 1.3 Brioche Streusel / Streusel Brioche, 6.1, 6.2 Chinois / Alsatian Cinnamon Rolls, ...

Kougelhof, 6.1, 6.2 Pretzels / Bretzels, 6.1, 6.2 Seeded Bread Stollen, 6.1, 6.2 Tarte Flambée, 5.1, 6 ...

Stars / Étoiles à la Canelle, 4.1, 4.2 ...

ABOUT THE FRENCH PASTRY SCHOOL The French Pastry School of Kennedy-King College at City Colleges of Chicago st ...

excellence in the pastry, baking, and confectionary arts. The school was founded by chefs Jacquy Pfeiffer and Sébastien ...

1999 when the chefs moved into their fully equipped, state-of-the-art kitchens at City Colleges of Chic ...

course, L’Art de la Boulangerie, in June 2011. Students travel from all over the world to take these pr ...