The Art of French Pastry

(Chris Devlin) #1

Brioche Bostock, 6.1, 6.2
caramel curls
Caramelized, 1.1, 1.2
Cherry Bread Pudding /
Bettelman aux
Cerises, 6.1, 6.2
Chocolate, and Ganache
Pound Cake /
Deerback, 5.1, 5.2
Chocolate Nougatine
Crisp, 1.1, 3.1
Chocolate Tart / Tarte
au Chocolat with

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