The Art of French Pastry

(Chris Devlin) #1

/ Vanilla Ice Cream, 5.1,
5.2
Crème Légère, 1.1, 5.1, 5.2
Croissants, 2.1, 2.2
Chocolate / Pains au
Chocolat, 1.1, 2.1, 2.2,
2.3
rising and baking
shaping
Croquembouche, 2.1, 2.2
assembling, 2.1, 2.2
piping rounds for, 1.1
crumble. See Streusel /

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