Synopses & Reviews
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.
Table of Contents
BASIC CREAMS.
Egg-Based Creams.
Beaten Creams.
Light-Textured Creams.
BASIC CONFECTIONS.
Basic Confections.
APPLICATIONS.
Finished Products Based on P?te ? Choux (Cream Puff Pastry).
Assembling Cakes.
Finished Cakes.
Finished Products Based on P?te Bris?e (Tart Dough).
Finished Products Based on Puff Pastry.
Finished Leavened Breads and Pastries.
Glossary.
Glossary Cross-Reference List.
Acknowledgments/About the Translators.
Index.