The Art of French Pastry

(Chris Devlin) #1

(Laminated Dough) /
Pâte Feuilletée, 1.1, 1.2
custard fillings and, 6.1,
6.2
Elephant Ears /
Palmiers, 4.1, 4.2
Gâteau St. Honoré, 5.1,
5.2
“inverted puff” and
“quick puff” methods
Mille-feuille / Napoléon,
2.1, 2.2
Warm Alsatian Meat Pie

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