Creams, Confections, and Finished Desserts, Vol. 2
The first two sections of Volume 2 are devoted to basic creams and basic confections, which, together with the basic doughs in Volume 1 provide a complete overview of the fundamental pastry recipes and techniques. The second section presents a variety of finished desserts that are based on the basic doughs, creams, and confections.
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The first two sections of Volume 2 are devoted to basic creams and basic confections, which, together with the basic doughs in Volume 1 provide a complete overview of the fundamental pastry recipes and techniques. The second section presents a variety of finished desserts that are based on the basic doughs, creams, and confections.
BASIC CREAMS.Egg-Based Creams.Beaten Creams.Light-Textured Creams.BASIC CONFECTIONS.Basic Confections.APPLICATIONS.Finished Products Based on Pate a Choux (Cream Puff Pastry).Assembling Cakes.Finished Cakes.Finished Products Based on Pate Brisee (Tart Dough).Finished Products Based on Puff Pastry.Finished Leavened Breads and Pastries.Glossary.Glossary Cross-Reference List.Acknowledgments/About the Translators.Index.
