The Art of French Pastry

(Chris Devlin) #1

made with, 6.1, 6.2
old, Cherry Bread
Pudding / Bettelman
aux Cerises made
with, 6.1, 6.2
Stollen, 6.1, 6.2
Streusel / Streusel
Brioche, 6.1, 6.2
browning (Maillard
reaction), 1.1, 1.2
brown sugar
bûches de Noël / Yule logs
Chocolate and Hazelnut,

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