The Art of French Pastry

fondant glaze, 2.1, 2.2
Fours de Lin dipped in,
4.1, 4.2
Ganache, 1.1, 1.2
and Hazelnut Yule Log /
Bûche de Noël, 5.1, 5.2
long shelf life of
milk, 1.1, 4.1, 5.1, app.1
Mousse, 1.1, 5.1, 5.2, 5.3
Mousse Cake in a Glass /
Gâteau Mousse au
Chocolat en Verrine,
5.1, 5.2