The Pastry Chef Handbook : La Patisserie de Reference.

Cover -- Title Page -- Dedication -- Foreword -- How to use this book -- Contents -- General Information -- Introduction -- History -- Technical information: materials and equipment -- Food safety: good practice, HACCP, allergens, and food safety plan -- Operating procedures -- Preservation and production techniques -- Weights and measures -- Sustainability -- Products -- Milk -- Cream -- Butter -- Other fatty substances -- Grains -- Flour -- Rising agents and leaven -- Eggs and egg products -- Sugar -- Syrups -- Sweeteners -- Water -- Salt and spices -- Cocoa -- Chocolate and couverture chocolate -- Vanilla, coffee, and tea -- Fruits and nuts, herbs and flowers -- Alcohol, wine, and liquor -- Convenience food, processed food -- Additives -- Contemporary ingredients -- Functional properties of the ingredients used in pastry: experimental workshops -- Technological Approach -- Sponge cake batters -- Sweet and short pastry doughs -- Basic pastry doughs -- Puff pastry -- Fritter batters -- Leavened doughs -- Souffl�es -- Choux pastry -- Crepe batter -- Leavened cake batters -- Almond paste -- Meringues -- Basic creams -- Ganaches -- Sauces, coulis, and sabayons -- Icing and pastillage -- Basic Techniques -- Rolling dough with a dough sheeter -- Making a template -- Greasing a pastry ring with butter -- Greasing a savarin mold with butter -- Lining a cake pan -- Lining an entremets ring with sponge cake -- Lining a pastry ring -- Crimping a pastry shell -- Separating eggs -- Making an egg yolk glaze -- Making a paper cone -- Writing with a paper cone -- Drawing a pattern with a paper cone -- Making pastillage decorations -- Filling a pastry bag -- Piping choux puffs and �eclairs -- Preparing poured fondant for use -- Glazing �eclairs -- Icing religieuses -- Blanching egg yolks -- Cutting out parchment paper for blind baking -- Blind baking tart shells.

Making a parchment paper lid -- Making puff pastry cassolettes -- Splitting and scraping a vanilla bean -- Preparing apricot glaze for use -- Softening gelatin -- Piping a strip of sponge cake -- Making a syrup for soaking -- Soaking sponge cake -- Making an infused soaking syrup -- Soaking babas or savarins -- Sifting -- Cutting a sponge cake into layers -- Assembling entremets -- Cutting orange zest into julienne -- Removing peel and pith from citrus fruit -- Supreming citrus fruit -- Piping round meringues -- Tempering chocolate (classic method) -- Making a chocolate decoration -- Base Preparations -- Genoise sponge cake batter -- Chocolate sponge -- Almond sponge -- Joconde sponge -- Basic shortcrust pastry -- Basic shortcrust pastry in a mixer -- Sweet pastry -- Shortbread pastry -- Almond shortbread pastry -- Cigarette (wafer) batter -- Sweet and flavored crumbles -- Traditional puff pastry -- Rough puff pastry -- Inverse puff pastry -- Brioche dough -- Savarin batter -- Choux pastry -- Crepe batter -- Pound cake batter -- Fritter batter -- Souffl�e mixture -- Almond tuile batter -- French meringue -- Swiss meringue -- Italian meringue -- Dacquoise -- Traditional cr�eme anglaise (custard) -- Cr�eme anglaise cooked sous-vide -- Cr�eme anglaise cooked sous-vide in a water bath -- Cr�eme anglaise cooked in a wok -- Traditional pastry cream -- Pastry cream made with custard powder -- Frangipane -- Mousseline cream -- Other pastry cream derivatives -- Setting custard -- French buttercream -- Chantilly cream -- Almond cream -- Lemon cream -- Cr�emeux -- Bavarian creams -- Fruit mousses -- Chocolate mousses -- Chocolate ganache with melted chocolate -- Chocolate ganache with cold chocolate -- Sauces and coulis -- Gelatin desserts and confectionery -- Pastillage -- Royal icing -- Mirror glaze -- Shiny chocolate glaze -- Other glazes -- Velvet spray mixtures.

Nougatine -- Production Worksheets -- Sponge Desserts -- Genoise sponge with custard -- Yule log using a mold -- Traditional Yule log -- Black Forest cake -- Two-chocolate triangle entremets -- Mocha cake -- Ladyfingers -- Savoy sponge cake -- Almond-flavored Savoy sponge cakes -- Pound cake -- Genoa bread -- Opera cake -- Caramel and rum raisin entremets -- Mascarpone, chestnut, and black currant entremets -- Sacher torte -- Fraisier cake -- Choux Pastry Desserts -- Cream puffs -- Coffee �eclairs -- Coffee and chocolate religieuses -- Saint-Honor�e with Chantilly cream -- Croquembouche -- Paris-Brest -- Beignets -- Bugnes or angel wing fritters -- Chilled cream-filled choux pastries -- Crepe Batter Desserts -- Crepes -- Crepes normandes -- Far Breton -- Fritter Desserts -- Apple fritters -- Acacia flower fritters -- Meringue Desserts -- Meringue Chantilly -- Pavlova -- Dacquoise with coffee mousse filling -- Dacquoise with ganache filling -- Cake Desserts -- Fruitcake -- Almond pound cake -- Madeleines -- Gingerbread -- Pastry Desserts -- Lemon tart -- Fromage blanc tart -- Mixed berry tart -- Apple tart -- Alsatian apple tart -- Bourdaloue pear tart -- Chocolate pear tart -- Tarte Tatin -- Chocolate tartlets -- Lemon meringue tartlets -- French custard tart -- Cherry custard tart -- Raspberry Linzer torte -- Shortbread cookies -- Other small baked goods -- Leavened Dough or Batter Desserts -- Savarin -- Croissants -- Pains au chocolat -- Almond swirls -- Kugelhopf -- Flaky brioches -- Puff Pastry Desserts -- Millefeuilles -- Millefeuilles with mixed berries -- Pithiviers -- Fruit tart -- Apple turnovers -- Palmiers -- Apricot jalousies -- Custard Desserts -- Cr�eme br�ul�ee -- Cr�eme caramel -- Cr�eme viennoise -- Vanilla, coffee, and chocolate pots de cr�eme -- �Iles flottantes -- Rice pudding -- Riz �a l'imp�eratrice.

Strawberry gratin with champagne sabayon -- Assorted Cookies -- Cigarettes russes -- Chocolate macarons -- Almond tuiles -- Cannel�es -- Financiers -- Coconut meringue rocks -- Vanilla shortbread cookies -- Other tuiles -- Souffl�es -- Liqueur souffl�e -- Chocolate souffl�e -- Ice Creams and Sorbets -- Raspberry, blueberry, and orange sorbets -- Vanilla and chocolate ice creams (custard base) -- Apricot ice cream (cream and milk base) -- Nougat ice cream -- Meringue with ice cream and Chantilly cream -- Baked Alaska -- Oranges givr�ees -- Vanilla vacherin -- Poire Belle-H�el�ene -- Strawberry sorbet -- Lemon and coconut nitro sorbet -- Mousse Desserts -- Layered Bavarian cream -- Strawberry charlotte -- Dark chocolate mousse -- Savory Dishes -- Quiche comtoise -- Cheese allumettes -- Cheese puffs -- Italian-style melon mousse -- Choux puffs with smoked salmon -- Saucisson brioch�e -- Cheese souffl�es -- Confectionery -- Chocolate-dipped candied orange -- Liquor-filled chocolates -- Caramel-dipped fruits d�eguis�es -- Nougat de Mont�elimar -- Marshmallows -- Vanilla truffles -- Plated Desserts -- Recipes by Chef Jean-Michel Loessel (Les Semailles restaurant, La Wantzenau) -- Recipes by Chef Jo�elle Lorentz (Mon Paris! restaurant, Paris 9) -- Recipes by Chef Alexandre Haudenschild (La Hache restaurant, Strasbourg) -- Professional Terminology -- Index of Searchable Terms -- Index of Worksheets.

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Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2024. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.