The Art of French Pastry

(Chris Devlin) #1

Almond Biscuit
Génoise / Jelly Roll
Sponge
Royal Icing, 4.1, 4.2
rulers
rye flour, 6.1, 6.2
Beer Bread / Pain à la
Bière, 6.1, 6.2
Gingerbread / Pain
d’Épices, 6.1, 6.2
sablée doughs:
raw vs. cooked egg yolks
in, 4.1, 4.2

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