The Art of French Pastry

(Chris Devlin) #1

Brioche Streusel /
Streusel Brioche, 6.1,
6.2
cooling after baking
Egg Wash for
Gingerbread / Pain
d’Épices, 6.1, 6.2
Kougelhof, 6.1, 6.2
pizza stones and, itr2.1,
6.1
potatoes in
Pretzels / Bretzels, 6.1,
6.2

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