The Art of French Pastry

(Chris Devlin) #1

for lamb-shaped cake
(lamele or lamala),
5.1, 5.2
removing ice cream cake
from
springerle, 4.1, 4.2, 4.3
mousse:
Chocolate, 1.1, 5.1, 5.2,
5.3
Chocolate, Cake in a
Glass / Gâteau
Mousse au Chocolat
en Verrine, 5.1, 5.2

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