COPYRIGHTED MATERIAL. Recipe Index

Recipe Index A 100% Whole Wheat Bread, 149 Abricotine, 464 Alhambra, 467 Allumettes, 333 Almond Cake for Petits Fours, 401 Almond Chocolate Sponge, 415 Almond Cream (Crème d Amande), 202 Almond Cream, 539 Almond Crescents, 497 Almond Filling I (Frangipane), 201 Almond Filling II (Frangipane), 201 Almond Gâteau, 465 Almond, Hazelnut, or Macadamia Praline Ice Cream, 559 Almond Macaroons I, 504 Almond Macaroons II, 506 Almond Meringues, 348 Almond Poppy Seed Muffins, 229 Almond Pound Cake, 413 Almond Short Dough, 320 Almond Slices, 496 Almond Sponge I, 407 Almond Sponge II, 407 Almond Swiss Rolls, 476 Almond Tuiles I, 508 Almond Tuiles II, 509 Amaretti, 504 Amish-Style Soft Pretzels, 170 Angel Food Cake with Plum Compote and Mascarpone Sorbet, 615 Angel Food Cake, 409 Apple Betty, 592 Apple Charlotte, 592 Apple Compote Filling, 202 Apple Crisp, 591 Apple Crisp with Caramel Sauce or Butterscotch Sauce, 618 Apple Crisps, 602 Apple Custard Tart, 359 Apple Filling for Strudel, 345 Apple Fritters with Mascarpone Sorbet, 628 Apple Ginger Pie Filling, 300 Apple Marmalade, 599 Apple Pear Pie Filling, 300 Apple Pie Filling, 298, 299 Apple Sour, 156 Apple Sourdough, 161 Apple Spice Muffins, 230 Apple Tart, 359 Apple Walnut Pie Filling, 300 Apple Walnut Turnover, 614 Apple-Filled Brioche with Berries, 626 Applesauce, 603 Applesauce Cake, 399 Apricot and Almond Compote, 601 Apricot Compote, 601 Apricot Glaze I, 200 Apricot Glaze II, 200 Apricot Mousse, 571 B Baba/Savarin Dough, 191 Babka, 189 Bagels, 165 Baguette, 146 Baked Apple Dumplings, 330 Baked Apples Tatin-Style, 595 Baked Custard, 523 Baklava, 346 Banana Bread, 228 Banana Cake, 399 Banana Cream Pie Filling, 306 Banana Mousse, 543 Banana Mousse, 571 Banana Passion Fruit Sorbet, 561 Banana Truffles, 651 Bananier, 475 Basic Bombe Mixture I, 567 Basic Bombe Mixture II, 568 Basic Short Dough for Cookies, 497 Basic Sourdough Starter, 155 Basic Yeast Starter (Biga), 153 Batons Marechaux, 516 Baumkuchen, 414 Bavarian Cream Torte, 465 Beignets de Carnival, 244 Biga, 153 Biscotti, 514 Biscuits I, 222 Biscuits II, 222 Bitter Chocolate Ice Cream, 562 Blackcurrant Mousse, 541 Black Forest Roll, 477 Black Forest Torte, 458 Blancmange English-Style, 521 Blitz Puff Pastry, 325 Blueberry Muffins, 223, 224 Blueberry Pie Filling (Frozen Fruit), 299 Blueberry Sauce, 282 Blueberry Sorbet, 561 Bombe Bresilienne, 622 Bombe or Parfait with Fruit, 568 Bombe or Parfait with Nuts, Sponge Cake, or Other Ingredients, 568 Bran Muffins, 223 Brandy or Whiskey Bread Pudding, 525 Brasilia, 469 Bread and Butter Pudding, 525 Bread and rolls, yeast: 100% Whole Wheat Bread, 149 Amish-Style Soft Pretzels, 170 Apple Sourdough, 161 Baba/Savarin Dough, 191 Babka, 189 Bagels, 165 Baguette, 146 Brioche, 193 Challah, 150 Chestnut Bread, 168 Ciabatta, 147 Cinnamon Bread, 149 Country-Style Bread, 160 Country-Style French Bread, 145 Croissants, 198 Crumpets, 169 Cuban Bread, 146 Danish Pastry, 198 Danish Pastry Dough (Brioche-Style), 197 Danish Pastry Dough (Croissant-Style), 196 Egg Bread and Rolls, 149 English Muffins, 164 Fig Hazelnut Bread, 159 Fig Rolls, 109 Focaccia, 166, 167 Fougasse, 146 Four-Grain Bread, 164 French Bread (Sponge), 145 French Bread (Straight Dough), 145 French Rye, 160 Gluten-Free Yeast Bread, 713 COPYRIGHTED MATERIAL 759 Hard Rolls, 143 Herb Focaccia (Sponge Method), 167 Hot Cross Buns, 190 Italian Bread, 144 Kugelhopf, 190 Light American Rye Bread and Rolls, 151 Milk Bread (Pain au Lait), 150 Old-Fashioned Rye Bread, 157 Olive Bread, 169 Olive Focaccia, 166 Onion Pumpernickel (Nonsour), 151 Onion Rye, 151 Pain de Campagne (Country-Style Bread), 160 Panettone, 192 Pita, 171 Pizza, 144 Potato Sourdough, 163 Prosciutto Bread, 168 Pumpernickel Bread, 157 Raisin Bread, 149 Rich Sweet Dough, 189 Rustic Sourdough Bread, 158 Seven-Grain Bread, 152 Soft Rolls, 149 Stollen, 189 Sweet Roll Dough, 188 Vienna Bread, 143 White Pan Bread, 148 White Pan Bread (Sponge), 148 Whole Wheat Bread, 148 Whole Wheat French Bread, 145 Whole Wheat Italian Bread, 144 Whole Wheat, Rye, and Nut Sourdough, 162 Brioche, 193 Brown Sugar Fudge, 690 Brown Sugar Nut Cookies, 493 Brown Sugar Rolled Cookies, 496 Brown Sugar Spice Cake, 399 Brownie Cherry Cheesecake Ice Cream Sandwich, 619 Bûche de Noël, 477 Butter Caramel, 280 Buttercream, 425 Butter Tea Cookies, 500 Buttermilk Biscuits, 222 Buttermilk Pancakes and Waffles, 250 Butterscotch Cream Pie Filling, 307 Butterscotch Icebox Cookies, 494 Butterscotch Sauce, 280 C Cabinet Pudding, 525 Cake Doughnuts, 239 Cakes: Abricotine, 464 Alhambra, 467 Almond Cake for Petits Fours, 401 Almond Chocolate Sponge, 415 Almond Gâteau, 465 Almond Pound Cake, 413 Almond Sponge I, 407 Almond Sponge II, 407 Almond Swiss Rolls, 476 Angel Food Cake, 409 Applesauce Cake, 399 Banana Cake, 399 Bananier, 475 Baumkuchen, 414 Bavarian Cream Torte, 465 Black Forest Roll, 477

760 RECIPE INDEX Cakes (Continued) Black Forest Torte, 458 Brasilia, 469 Brown Sugar Spice Cake, 399 Bûche de Noël, 477 Carrot Nut Cake, 399 Cherry Cake, 403 Chocolate and Orange Madeleines, 417 Chocolate Angel Food Cake, 409 Chocolate Butter Cake, 399 Chocolate Cake (Liquid Shortening), 405 Chocolate Chiffon Cake, 406 Chocolate Christmas Roll, 477 Chocolate Fudge Cake, 410 Chocolate Ganache Torte, 464 Chocolate Genoise, 407 Chocolate Mousse Cake, 463 Chocolate Pound Cake, 400 Chocolate Sponge Layers, 415 Chocolate Sponge Roll I (Chocolate Swiss Roll), 407 Chocolate Sponge Roll II, 408 Chocolate Surprise Cake, 410 Chocolate Velvet Cake (Moelleux), 416 Coconut Macaroon Cupcakes, 409 Devil s Food Cake, 404 Dobos Mix, 408 Dobos Torte, 460 Feuille d Automne, 466 Fruit Cake, 400 Fruit Torte, 459 Genoise, 407 Genoise à la Confiture Framboise, 468 Genoise Mousseline, 407 Genoise with Raspberry Filling, 468 Gluten-Free Yellow Chiffon Cake, 712 Harlequin Roll, 477 Hazelnut Joconde Sponge Cake, 410 Hazelnut Sponge Cake, 413 High-Ratio Pound Cake, 404 Jelled Spiced Apricot Compote, 473 Jelly Roll Sponge, 408 Joconde Sponge Cake (Biscuit Joconde), 410 Julianna, 473 Kirsch Torte, 462 Ladyfinger Sponge, 412 Lemon Madeleines, 417 Marble Pound Cake, 400 Marjolaine Sponge Cake, 412 Marronier (Chestnut Cake Petits Fours), 418 Milk and Butter Sponge, 409 Mocha Roll, 477 Mocha Torte, 459 Moelleux, 416 Monte Carlo, 472 Old-Fashioned Pound Cake, 400 Opera Cake, 471 Orange Chiffon Cake, 406 Orange Cream Cake, 462 Pain de Gênes, 413 Plum Cake, 229 Praline Ganache Roll, 478 Raisin Pound Cake, 400 Reduced-Sugar Apple Spice Cake, 712 Ribbon Sponge, 411 Russian Cake, 470 Sacher Mix I, 402 Sacher Mix II, 402 Sachertorte, 461 Seven-Layer Cake, 460 Sheet Cake for Petits Fours and Fancy Pastries, 400 Sponge for Seven-Layer Cake, 407 Sponge Roll I (Swiss Roll), 407 Sponge Roll II, 408 Strawberry Cake, 403, 463 Strawberry Cream Roll, 478 Tiramisu, 474 Upside-Down Cake, 398 Walnut Cake, 398 White Cake, 403 White Cake (Liquid Shortening), 405 Yellow Butter Cake, 398 Yellow Cake, 403 Yellow Cake (Liquid Shortening), 405 Yellow Chiffon Cake, 406 Candied Orange or Lemon Zest, 602 Candies: Brown Sugar Fudge, 690 Caramels, 689 Chocolate Caramels, 689 Chocolate Fudge, 690 Fudge, 690 Hard Candies, 686 Nut Caramels, 689 Peanut Brittle, 688 Peanut Butter Fudge, 690 Soft Caramels, 689 Toffee, 687 Vanilla Fudge, 690 Cannoli Shells, 246 Capucine Chocolate, 371 Caramel Buttercream, 427 Caramel Cream, 280 Caramel for Cages and Other Shapes, 676 Caramel Fudge Icing, 429 Caramel Ice Cream, 559 Caramel Medley, 634 Caramel Sauce, 280 Caramelized Apple Tart with Vanilla, 363 Caramelized Apples, 590 Caramelized Apricots, 600 Caramelized Banana Slices for Bananier, 475 Caramelized Bananas, 590 Caramelized Peaches, 590 Caramelized Pear Charlotte, 598 Caramelized Pears, 590 Caramelized Pineapple, 590 Caramels, 689 Carob Ice Cream, 559 Carrot Nut Cake, 399 Cassata Italienne, 565 Challah, 150 Charlotte au Cassis, 540, 619 Charlotte Royale, 535 Charlotte Russe, 535 Chaussons, 331 Cheese Biscuits, 222 Cheese Filling, 203 Cheese Filling for Strudel, 345 Cheesecake with Baker s Cheese, 528 Cheesecake Ice Cream, 559 Cherry Cake, 403 Cherry Pie Filling, 298, 299 Chestnut Bread, 168 Chestnut Mousse, 571 Chiboust Cream, 272 Chiboust Cream Flavored with Alcohol, 273 Chiboust Cream with Raspberries, 273 Chilled Summer Fruit Soup, 589 Chilled Summer Fruit Soup with Strawberry Sorbet, 624 Chinese Sesame Balls, 248 Chocolate and Orange Madeleines, 417 Chocolate Angel Food Cake, 409 Chocolate Banana Tart, 361 Chocolate Bavarian Cream, 534 Chocolate Bombe Mixture, 568 Chocolate Bread Pudding, 526 Chocolate Bread Pudding with Caramelized Bananas and Cinnamon Ice Cream, 623 Chocolate Butter Cake, 399 Chocolate Cake (Liquid Shortening), 405 Chocolate Cake Doughnuts, 240 Chocolate Caramels, 689 Chocolate Chiboust Cream, 272 Chocolate Chiffon Cake, 406 Chocolate Chiffon Pie Filling, 311 Chocolate Chip Cookies, 493 Chocolate Chip Muffins, 224 Chocolate Chocolate Chunk Cookies, 495 Chocolate Christmas Roll, 477 Chocolate Cinnamon Cookies, 498 Chocolate Cream Chiffon Pie Filling, 311 Chocolate Cream Pie Filling I, 306 Chocolate Cream Pie Filling II, 306 Chocolate Crème Anglaise, 269 Chocolate Crème Brûlée, 524 Chocolate Crème Diplomat, 274 Chocolate Crêpes, 252 Chocolate Filling, 204 Chocolate Fudge Cake, 410 Chocolate Fudge Sauce, 279 Chocolate Fudge, 690 Chocolate Ganache I, 275 Chocolate Ganache II, 276 Chocolate Ganache Torte, 464 Chocolate Genoise, 407 Chocolate Glaçage or Sacher Glaze, 433 Chocolate Heads, 351 Chocolate Ice Cream, 558 Chocolate Icebox Cookies, 494 Chocolate Indulgence, 548 Chocolate Macaroons I, 507 Chocolate Macaroons II, 507 Chocolate Medley, 635 Chocolate Meringue, 267 Chocolate Mousse (frozen), 571 Chocolate Mousse I, 276 Chocolate Mousse II, 277 Chocolate Mousse III, 545 Chocolate Mousse IV, 546 Chocolate Mousse V (with Gelatin), 546 Chocolate Mousse Cake, 463 Chocolate Mousse Trio, 625 Chocolate Pastry Cream, 271 Chocolate Pecan Biscotti, 515 Chocolate Pots de Crème, 523 Chocolate Pound Cake, 400 Chocolate Rolled Cookies, 496 Chocolate Rum Délices, 373 Chocolate Sablée, 319 Chocolate Sauce, 278, 279 Chocolate Sorbet, 561 Chocolate Soufflé, 550 Chocolate Soufflé Crêpes, 256 Chocolate Sponge Layers, 415 Chocolate Sponge Roll I (Chocolate Swiss Roll), 407 Chocolate Sponge Roll II, 408 Chocolate Surprise Cake, 410 Chocolate Tart, 361 Chocolate Tea Cookies, 500 Chocolate Terrine, 547 Chocolate Velvet Cake (Moelleux), 416 Chocolatines, 372 Choux Florentines, 341 Choux Pastry, 336 Choux Pastry Lattice, 338 Christmas Pudding, 530 Ciabatta, 147 Cider Apple Sorbet, 564 Cinnamon Bread, 149 Cinnamon Cookies, 498 Cinnamon Crème Brûlée, 524 Cinnamon Ice Cream, 559 Cinnamon Raisin Filling, 202 Cinnamon Sugar, 199 Classic Brownies, 510 Classic Puff Pastry, 324 Clear Caramel Sauce, 280 Clear Glaze, 199 Cocoa Almond Macaroons, 506 Cocoa Fudge Icing, 430 Cocoa Jelly, 434 Cocoa Vanilla Syrup, 263 Coconut Cream Pie Filling, 306 Coconut Custard Pie Filling, 303 Coconut Dacquoise, 349 Coconut Ice Cream, 559 Coconut Macaroon Cupcakes, 409 Coconut Macaroons (Chewy Type), 507 Coconut Macaroons (Meringue Type), 504 Coconut Mousse with Tropical Fruit, 543 Coconut Sorbet, 564 Coconut Tuiles, 510 Coffee Bavarian Cream, 534 Coffee Bombe Mixture, 568 Coffee Cake, Crumb, 223 Coffee Chiboust Cream, 272 Coffee Crème Anglaise, 269 Coffee Crème Brûlée, 524

RECIPE INDEX 761 Coffee Ice Cream, 559 Coffee Marble Glaze, 435 Coffee or Espresso Granita, 564 Coffee Pastry Cream, 271 Coffee Rum Syrup, 263 Coffee Soufflé, 550 Coffee Syrup, 263 Cointreau Iced Soufflé, 573 Cold Sabayon, 281 Common Meringue, 267 Conversations, 334 Cookies: Almond Crescents, 497 Almond Macaroons I, 504 Almond Macaroons II, 506 Almond Slices, 496 Almond Tuiles I, 508 Almond Tuiles II, 509 Amaretti, 504 Basic Short Dough for Cookies, 497 Batons Marechaux, 516 Biscotti, 514 Brown Sugar Nut Cookies, 493 Brown Sugar Rolled Cookies, 496 Butter Tea Cookies, 500 Butterscotch Icebox Cookies, 494 Chocolate Chip Cookies, 493 Chocolate Chocolate Chunk Cookies, 495 Chocolate Cinnamon Cookies, 498 Chocolate Icebox Cookies, 494 Chocolate Macaroons I, 507 Chocolate Macaroons II, 507 Chocolate Pecan Biscotti, 515 Chocolate Rolled Cookies, 496 Chocolate Tea Cookies, 500 Cinnamon Cookies, 498 Classic Brownies, 510 Cocoa Almond Macaroons, 506 Coconut Macaroons (Chewy Type), 507 Coconut Macaroons (Meringue Type), 504 Coconut Tuiles, 510 Cream Cheese Brownies, 512 Diamonds, 500 Double Chocolate Macadamia Chunk Cookies, 495 Eponges, 516 Espresso Biscotti, 515 Fancy Icebox Cookies, 494 Fancy Tea Cookies, 500 Florentines, 513 Gingerbread Cookies, 501 Gingersnaps, 501 Gluten-Free Brownies, 715 Gluten-Free Chocolate Chip Cookies, 714 Icebox Cookies, 494 Jam Tarts, 497 Ladyfinger Cookies, 412 Langues de Chat, 502 Lemon Wafers, 503 Lime Wafers, 503 Madeleines, 417 No-Sugar-Added Lemon Cookies, 711 Nut Cookies, 499 Nut Icebox Cookies, 494 Nut Squares, 501 Oatmeal Raisin Cookies, 493 Peanut Butter Cookies, 498 Pistachio Macaroons, 505 Raisin Spice Bars, 503 Rich Brownies, 511 Rich Shortbread, 497 Sandwich-Type Cookies, 500 Sesame Tuiles, 509 Speculaas, 499 Spritz Cookies, 502 Sugar Cookies, 496 Swiss Leckerli, 513 Tulipes, 508 Corn Bread, Muffins, or Sticks, 225 Corn Cheese Muffins, 223 Corn Muffins, 223 Cornucopia of Fresh Fruit with Lemon Ice Cream, 630 Country-Style Bread, 160 Country-Style French Bread, 145 Cranberry Drop Scones, 226 Cream Cheese Bavarian, 536 Cream Cheese Bavarian with Fruit Compote, 621 Cream Cheese Brownies, 512 Cream Cheese Filling for Strudel, 345 Cream Cheese Icing, 426 Cream Cheesecake, 528 Cream Horns, 329 Cream Puffs, 337 Cream Sauce for Piping, 283 Crème Anglaise, 269 Crème Brûlée, 524 Crème Brûlée Sophia, 597 Crème Caramel, 523 Crème Chantilly, 265 Creole Délices, 373 Crêpe Gâteau with Plum Compote, 255 Crêpes, 252 Crêpes Georgette, 257 Crêpes Soufflé Suzette, 254 Crêpes Suzette (Dining Room Preparation), 253 Croissants, 198 Cross Paste, 190 Crumb Coffee Cake, 223 Crumpets, 169 Cuban Bread, 146 Currant Biscuits, 222 Custard Pie Filling, 303 D Danish Pastry, 198 Danish Pastry Dough (Brioche-Style), 197 Danish Pastry Dough (Croissant-Style), 196 Dark Chocolate Truffles, 651 Date Nut Bread, 228 Date, Prune, or Apricot Filling, 201 Decorator s Buttercream or Rose Paste, 426 Deluxe Pastry Cream, 271 Devil s Food Cake, 404 Diamonds, 500 Diplomat Bavarian Cream, 535 Dobos Mix, 408 Dobos Torte, 460 Double Chocolate Macadamia Chunk Cookies, 495 Double Chocolate Muffins, 231 Doughnut Glaze, 241 Dried Cherry Bread Pudding, 525 Dulce de Leche, 282 Dulce de Leche Ice Cream, 562 Dutch Apple Pie Filling, 298 E Éclair Paste, 336 Éclairs, 337 Egg Bread and Rolls, 149 English Muffins, 164 Enriched Pie Pastry, 289 Eponges, 516 Espresso Biscotti, 515 F Fancy Icebox Cookies, 494 Fancy Tea Cookies, 500 Fattigman, 245 Fattigman with Lingonberries, 618 Feuille d Automne, 466 Fig Hazelnut Bread, 159 Figs in Port Wine, 597 Figs in Port Wine with Honey Ice Cream and Sesame Tuile, 633 Financiers au Café, 373 Flaky Pie Dough, 289 Flat Icing, 431 Florentines, 513 Focaccia, 166, 167 Fondant, 423 Fougasse, 146 Four-Grain Bread, 164 Frangipane, 201 Frangipane Tart, 360 French Bread (Sponge), 145 French Bread (Straight Dough), 145 French Buttercream, 425 French Cheesecake, 528 French Doughnuts (Beignets Soufflés), 243, 631 French Meringue, 267 French Rye, 160 French-Toasted Challah with Cheesecake Ice Cream, 626 Fresh Apple Pie Filling I, 300 Fresh Apple Pie Filling II, 300 Fresh Blueberry Tart Filling, 302 Fresh Fruit Salad, 587 Fresh Fruit Tart, 358 Fresh Strawberry Pie Filling, 302 Fried Cinnamon Rolls, 238 Fritter Batter I, 242 Fritter Batter II, 243 Frostings. See Icings Frozen Éclairs or Profiteroles, 337 Frozen Mousse I (Meringue Base), 570 Frozen Mousse II (Syrup and Fruit Base), 571 Frozen Mousse III (Custard Base), 571 Fruit (Raspberry, Strawberry, Apricot, Peach, etc.) Bombe Mixture, 568 Fruit Bavarian, 535 Fruit Cake, 400 Fruit Cobbler, 591 Fruit Coulis, 282 Fruit Glaçage, 434 Fruit Mix I (Dark), 401 Fruit Mix II (Light), 401 Fruit Salad, 587, 588 Fruit Strips, 331 Fruit Tart with Pastry Cream, 360 Fruit Tartlets, 360 Fruit Tarts, 331 Fruit Torte, 459 Fudge, 690 G Ganache I, 549 Ganache II, 549 Ganache Icing (Ganache à Glacer), 433 Gâteau St-Honoré, 367 Gâteau Succès, 376 Gaufres (French Waffles), 251 Genoise, 407 Genoise à la Confiture Framboise, 468 Genoise Mousseline, 407 Genoise with Raspberry Filling, 468 Gingerbread, 232 Gingerbread Cookies, 501 Gingerbread-Spice Ice Cream, 559 Gingersnaps, 501 Gluten-Free Brownies, 715 Gluten-Free Chocolate Chip Cookies, 714 Gluten-Free Yeast Bread, 713 Gluten-Free Yellow Chiffon Cake, 712 Graham Cracker Crust, 290 Gratin de Fruits Rouges, 594 Gum Paste, 742 H Hard Candies, 686 Hard Rolls, 143 Hard Sauce, 283 Harlequin Roll, 477 Hazelnut Coconut Sponge, 350 Hazelnut Filling, 203 Hazelnut Joconde Sponge Cake, 410 Hazelnut Sponge Cake, 413 Herb Biscuits, 222 Herb Focaccia (Sponge Method), 167 High-Ratio Pound Cake, 404 Honey Doughnut Glaze, 241 Honey Ice Cream, 562 Honey Pan Glaze (For Caramel Rolls), 204 Hot and Cold Banana Split, 629 Hot Caramel Sauce, 280 Hot Cross Buns, 190

762 RECIPE INDEX I Icebox Cheesecake, 536 Icebox Cookies, 494 Ice creams and sorbets: Almond, Hazelnut, or Macadamia Praline Ice Cream, 559 Banana Passion Fruit Sorbet, 561 Bitter Chocolate Ice Cream, 562 Blueberry Sorbet, 561 Caramel Ice Cream, 559 Carob Ice Cream, 559 Cassata Italienne, 565 Cheesecake Ice Cream, 559 Chocolate Ice Cream, 558 Chocolate Sorbet, 561 Cider Apple Sorbet, 564 Cinnamon Ice Cream, 559 Coconut Ice Cream, 559 Coconut Sorbet, 564 Coffee Ice Cream, 559 Coffee or Espresso Granita, 564 Dulce de Leche Ice Cream, 562 Gingerbread-Spice Ice Cream, 559 Honey Ice Cream, 562 Lactose-Free Mango Coconut Ice Cream, 716 Lemon Ice Cream, 559 Lemon or Lime Sorbet, 561 Lime Ice Cream, 559 Mango Ice Cream, 559 Mango Sorbet, 561 Mascarpone Sorbet, 561 Orange or Tangerine Sorbet, 561 Peach Ice Cream, 559 Pineapple Sorbet, 561 Pistachio Gelato, 563 Raspberry Frozen Yogurt, 563 Raspberry Swirl Ice Cream, 559 Raspberry, Strawberry,Melon, or Kiwi Sorbet, 561 Rhubarb Sorbet, 561 Strawberry Ice Cream, 559 Trio of Fruit Sorbets, 624 Vanilla Bean Ice Cream, 558 Vanilla Ice Cream, 558 White Wine or Champagne Sorbet, 561 Iced Low-Fat Raspberry Parfait, 574 Iced Low-Fat Raspberry Parfait with Almond Macaroons, 620 Icings: Caramel Buttercream, 427 Caramel Fudge Icing, 429 Chocolate Glaçage or Sacher Glaze, 433 Cocoa Fudge Icing, 430 Cocoa Jelly, 434 Coffee Marble Glaze, 435 Cream Cheese Icing, 426 Decorator s Buttercream or Rose Paste, 426 Flat Icing, 431 Fondant, 423 French Buttercream, 425 Fruit Glaçage, 434 Ganache Icing (Ganache à Glacer), 433 Italian Buttercream, 426 Light Praline Cream, 428 Meringue-Type Buttercream, 426 Opera Glaze, 434 Praline Buttercream, 427 Quick Chocolate Fudge Icing, 429 Quick White Fudge Icing I, 429 Quick White Fudge Icing II, 430 Royal Icing, 432 Simple Buttercream, 426 Simple Buttercream with Egg Yolks or Whole Eggs, 426 Swiss Buttercream, 426 Vanilla Cream, 427 Vanilla Fudge Icing, 430 Italian Bread, 144 Italian Buttercream, 426 Italian Meringue, 267 J Jalebis, 247 Jam Tarts, 497 Japonaise Meringues, 348 Jelled Spiced Apricot Compote, 473 Jelly Roll Sponge, 408 Jelly-Filled Doughnuts or Bismarcks, 238 Joconde Sponge Cake (Biscuit Joconde), 410 Julianna, 473 K Key Lime Pie Filling, 305 Kirsch Torte, 462 Kugelhopf, 190 Kumquat Compote, 601 L L Exotique, 544 Lactose-Free Crème Caramel, 716 Lactose-Free Mango Coconut Ice Cream, 716 Ladyfinger Cookies, 412 Ladyfinger Sponge, 412 Langues de Chat, 502 Lemon Cheese Filling, 200 Lemon Chiffon Pie Filling, 313 Lemon Filling, 202 Lemon Ice Cream, 559 Lemon Madeleines, 417 Lemon Mousse, 571 Lemon Nut Bread, 227 Lemon or Lime Sorbet, 561 Lemon Pie Filling, 307 Lemon Soufflé, 550 Lemon Tart, 361, 617 Lemon Truffles, 653 Lemon Wafers, 503 Lemon-Poppy Seed Muffins, 229 Light American Rye Bread and Rolls, 151 Light Praline Cream, 428 Lime Chiffon Pie Filling, 313 Lime Ice Cream, 559 Lime or Lemon Chiboust, 273 Lime Wafers, 503 Linzer Dough I, 320 Linzer Dough II, 320 Linzer Shortcake with Berries, 627 Linzertorte, 364 Liqueur Bavarian Cream, 534 Liqueur Bombe Mixture, 568 Liqueur Mousse, 570 Liqueur Soufflé, 550 Long Johns, 238 Low-Fat Apple Honey Muffins, 708 Low-Fat Chocolate Pie, 710 Low-Fat Graham Cracker Pie Shell, 710 Low-Fat Multigrain Brown Bread, 709 M Madeleines, 417 Mango Ice Cream, 559 Mango Sorbet, 561 Maple Walnut Pie Filling, 303 Marble Pound Cake, 400 Marinated Tropical Fruits, 588 Marjolaine Sponge Cake, 412 Marly Sponge, 349 Marronier (Chestnut Cake Petits Fours), 418 Marzipan, 659 Mascarpone Filling, 474 Mascarpone Sorbet, 561 Mealy Pie Dough, 289 Melba Sauce, 279 Meringue Chantilly, 351 Meringue Cream Cakes, 352 Meringue Glacée, 352 Meringue Glacée with Macédoine of Fresh Fruit, 630 Meringue Mushrooms, 352 Meringues, Crisp Baked, 347 Meringue-Type Buttercream, 426 Milk and Butter Sponge, 409 Milk Bread (Pain au Lait), 150 Milk Chocolate Mousse, 546 Mini Cream Puffs, 340 Mini Éclairs, 340 Mirabelle Pithiviers, 369 Mocha Roll, 477 Mocha Torte, 459, 613 Moelleux, 416 Monte Carlo, 472 Mousse au Cassis, 541 Muffins, 224 Almond-Poppy Seed Muffins, 229 Apple Spice Muffins, 230 Blueberry Muffins, 223 Blueberry Muffins, 224 Bran Muffins, 223 Chocolate Chip Muffins, 224 Corn Bread, Muffins, or Sticks, 225 Corn Cheese Muffins, 223 Corn Muffins, 223 Double Chocolate Muffins, 231 Lemon-Poppy Seed Muffins, 229 Low-Fat Apple Honey Muffins, 708 Plain Muffins, 223 Pumpkin Muffins, 230 Raisin Spice Muffins, 223 Raisin Spice Muffins, 224 Whole Wheat Muffins, 223 Zucchini Carrot Nut Muffins, 225 Muscadines, 654 N Napoleon Gâteau, 460 Napoleons, 329 No-Sugar-Added Lemon Cookies, 711 Nougatine, 666 Nougatine Cream, 542 Nougatine Parisienne, 372 Nut Caramels, 689 Nut Cookies, 499 Nut Icebox Cookies, 494 Nut Squares, 501 Nut Streusel, 199 O Oatmeal Raisin Cookies, 493 Old-Fashioned Apple Pie Filling, 301 Old-Fashioned Pound Cake, 400 Old-Fashioned Pound Cake with Honey Ice Cream and Blueberries, 616 Old-Fashioned Rye Bread, 157 Olive Bread, 169 Olive Focaccia, 166 Onion Pumpernickel (Nonsour), 151 Onion Rye, 151 Opera Cake, 471 Opera Glaze, 434 Orange Bavarian Cream, 535 Orange Brûlée Tart, 363 Orange Cheese Mousse, 537 Orange Chiffon Cake, 406 Orange Chiffon Pie Filling, 313 Orange Cream Cake, 462 Orange Nut Bread, 227 Orange or Tangerine Sorbet, 561 Orange Truffles, 652 P Pain de Campagne (Country-Style Bread), 160 Pain d Épices, 232 Pain de Gênes, 413 Palmiers, 332 Pan Spread (for upside-down cake), 398 Pancakes, 250 Panettone, 192 Panna Cotta, 522 Panna Cotta with Caramel and Fresh Berries, 613 Papillons (Butterflies or Bow Ties), 333 Paris-Brest, 338, 339 Passion Fruit Bavarian, 539 Passion Fruit Charlotte, 541, 634 Passion Fruit Ganache, 276 Passion Fruit Mousse, 541 Passionata, 370

RECIPE INDEX 763 Pastillage, 663 Pastry Cream (Crème Pâtissière), 271 Pastry Cream Mousseline, 271 Pâte à Choux, 336 Pâte Brisée, 318 Pâte Feuilletée Classique, 324 Pâte Feuilletée Inversé, 326 Pâte Sablée, 319 Pâte Sucrée, 319 Patty Shells, 328 Peach, Cherry, or Rhubarb Crisp, 591 Peach Ice Cream, 559 Peach Napoleon, 614 Peach Pie Filling, 298 Peach Sour Cream Pie Filling, 301 Peach Tarte Tatin, 362 Peaches in Wine, 587 Peanut Brittle, 688 Peanut Butter Cookies, 498 Peanut Butter Fudge, 690 Pear Almond Tart, 360 Pear and Apple Gratin, 596 Pear Pecan Tart, Chocolate Ganache Torte, and Raspberry Sorbet, 632 Pear Sour Cream Pie Filling, 301 Pear Tarte Tatin, 362 Pears in Wine, 587 Peasant Tart, 365 Pecan Maple Filling, 203 Pecan Pie Filling, 303 Pecan Pie with Orange, 617 Pie Dough, 289 Pies and pie fillings: Apple Ginger Pie Filling, 300 Apple Pear Pie Filling, 300 Apple Pie Filling, 299 Apple Pie Filling (Canned Fruit), 298 Apple Walnut Pie Filling, 300 Banana Cream Pie Filling, 306 Blueberry Pie Filling (Frozen Fruit), 299 Butterscotch Cream Pie Filling, 307 Cherry Pie Filling, 298, 299 Chocolate Chiffon Pie Filling, 311 Chocolate Cream Chiffon Pie Filling, 311 Chocolate Cream Pie Filling I, 306 Chocolate Cream Pie Filling II, 306 Coconut Cream Pie Filling, 306 Coconut Custard Pie Filling, 303 Custard Pie Filling, 303 Dutch Apple Pie Filling, 298 Fresh Apple Pie Filling I, 300 Fresh Apple Pie Filling II, 300 Fresh Blueberry Tart Filling, 302 Fresh Strawberry Pie Filling, 302 Key Lime Pie Filling, 305 Lemon Chiffon Pie Filling, 313 Lemon Pie Filling, 307 Lime Chiffon Pie Filling, 313 Low-Fat Chocolate Pie, 710 Maple Walnut Pie Filling, 303 Old-Fashioned Apple Pie Filling, 301 Orange Chiffon Pie Filling, 313 Peach Pie Filling, 298 Peach Sour Cream Pie Filling, 301 Pear Sour Cream Pie Filling, 301 Pecan Pie Filling, 303 Pineapple Chiffon Pie Filling, 310 Pineapple Pie Filling, 298 Pumpkin Chiffon Pie Filling, 312 Pumpkin Cream Chiffon Pie Filling, 312 Pumpkin Pie Filling, 304 Raisin Pie Filling, 299 Raspberry Chiffon Pie Filling, 310 Rhubarb Pie Filling, 300 Squash Pie Filling, 304 Strawberry Chiffon Pie Filling, 310 Strawberry Cream Chiffon Pie Filling, 310 Strawberry Rhubarb Pie Filling, 307 Sweet Potato Pie Filling, 304 Vanilla Cream Pie Filling, 306 Pineapple Chiffon Pie Filling, 310 Pineapple Kumquat Compote, 601 Pineapple Pie Filling, 298 Pineapple Sorbet, 561 Pinwheels, 327 Pistachio Filling for Macaroons, 505 Pistachio Gelato, 563 Pistachio Macaroons, 505 Pistachio Macaroon Sponge, 351 Pita, 171 Pithiviers, 369 Pizza, 144 Plain Muffins, 223 Plum, Apricot, Cherry, or Peach Tart, 359 Plum Cake, 229 Plum Compote, 600 Poached Apples, Pears, or Pineapples, 587 Poached Apricots, Plums, or Nectarines, 587 Poached Cherries, 587 Poached Dried Fruit, 587 Poached Fruit (Fruit Compote), 587 Poached Peaches, 587 Poached Pear with Baklava and Mascarpone Cream, 621 Poached Pear with Wine Sorbet, 629 Popovers, 231 Poppy Seed Filling, 204 Poppy Seed Parfait, 574, 629 Potato Sour, 156 Potato Sourdough, 163 Poured Sugar, 678 Praline Bavarian Cream, 534 Praline Bombe Mixture, 568 Praline Buttercream, 427 Praline Cake (Pralinette), 374 Praline Chiboust Cream, 272 Praline Cream I, 542 Praline Cream II, 542 Praline Ganache Roll, 478 Praline Millefeuille, 368 Praline Pailletine, 368 Praline Pastry Cream, 271 Praline Soufflé, 550 Pralines, 340 Progrès, 350 Prosciutto Bread, 168 Puff Pastry, Blitz, 325 Puff Pastry, Classic, 324 Puff Pastry, Ordinary, 325 Puff Pastry, Reversed, 326 Pulled Sugar and Blown Sugar, 680 Pumpernickel Bread, 157 Pumpkin Chiffon Pie Filling, 312 Pumpkin Cream Chiffon Pie Filling, 312 Pumpkin Muffins, 230 Pumpkin Pie Filling, 304 Pumpkin Profiteroles, 622 Q Quick Chocolate Fudge Icing, 429 Quick White Fudge Icing I, 429 Quick White Fudge Icing II, 430 R Raisin Bread, 149 Raisin Pie Filling, 299 Raisin Pound Cake, 400 Raisin Rice Pudding, 527 Raisin Spice Bars, 503 Raisin Spice Muffins, 223, 224 Raspberry Bavarian Cream, 534 Raspberry Chiffon Pie Filling, 310 Raspberry Frozen Yogurt, 563 Raspberry Jam, 599 Raspberry Millefeuille, 625 Raspberry or Blueberry Crème Brûlée, 524 Raspberry or Cherry Gratin, 593 Raspberry or Strawberry Mousse, 571 Raspberry Passion Fruit Crème Brûlée, 524 Raspberry Sauce, 279 Raspberry, Strawberry, Melon, or Kiwi Sorbet 561 Raspberry Swirl Ice Cream, 559 Red Fruit Gratin, 594 Reduced-Sugar Apple Spice Cake, 712 Reversed Puff Pastry, 326 Rhubarb Pie Filling, 300 Rhubarb Sorbet, 561 Ribbon Sponge, 411 Rice Condé, 527 Rice Impératrice, 536 Rice Pudding, 527 Rich Brownies, 511 Rich Shortbread, 497 Rich Sweet Dough, 189 Rich Vanilla Spice Doughnuts, 240 Ricotta Cannoli Filling, 246 Ring Doughnuts, 238 Rocher with Almonds, 652 Royal Icing, 432 Rum Syrup, 263 Russian Cake, 470 Rustic Sourdough Bread, 158 Rye Starter I, 154 Rye Starter II, 154 Rye Starter III, 154 S Sabayon I, 281 Sabayon II, 281 Sacher Mix I, 402 Sacher Mix II, 402 Sachertorte, 461 Sacristains, 335 Sandwich-Type Cookies, 500 Sauces: Blueberry Sauce, 282 Butterscotch Sauce, 280 Caramel Cream, 280 Caramel Sauce, 280 Chocolate Crème Anglaise, 269 Chocolate Fudge Sauce, 279 Chocolate Sauce, 278, 279 Clear Caramel Sauce, 280 Coffee Crème Anglaise, 269 Cold Sabayon, 281 Cream Sauce for Piping, 283 Crème Anglaise, 269 Crème Chantilly, 265 Dulce de Leche, 282 Fruit Coulis, 282 Hard Sauce, 283 Hot Caramel Sauce, 280 Melba Sauce, 279 Raspberry Sauce, 279 Sabayon I, 281 Sabayon II, 281 Sauce Suzette, 281 Zabaglione, 281 Savarin with Berries, 627 Scones, 226 Sesame Tuiles, 509 Seven-Grain Bread, 152 Seven-Layer Cake, 460 Sfogliatelle, 375 Sheet Cake for Petits Fours and Fancy Pastries, 400 Short Dough I, 320 Short Dough II, 320 Sicilian Cannoli, 246 Simple Buttercream, 426 Simple Buttercream with Egg Yolks or Whole Eggs, 426 Soda Bread, 233 Soft Caramels, 689 Soft Rolls, 149 Sorbet, 560. See also Ice creams and sorbets Speculaas, 499 Spice Cake with Caramelized Apples, 616 Spiced Pineapple, 599 Spiced Pineapple with Coconut Sorbet and Coconut Tuile, 632 Sponge for Seven-Layer Cake, 407 Sponge Roll I (Swiss Roll), 407 Sponge Roll II, 408 Spritz Cookies, 502 Spun Sugar, 676 Squash Pie Filling, 304 Steamed Blueberry Pudding, 531 Steamed Brown Bread, 227

764 RECIPE INDEX Steamed Chocolate Almond Pudding, 531 Steamed Chocolate Almond Pudding with Caramel Sauce, 622 Steamed Raisin Spice Pudding, 531 Stollen, 189 Strawberries Romanoff, 593 Strawberry Bavarian Cream, 534 Strawberry Cake, 403, 463 Strawberry Chiffon Pie Filling, 310 Strawberry Cream Cake, 615 Strawberry Cream Chiffon Pie Filling, 310 Strawberry Cream Roll, 478 Strawberry Ice Cream, 559 Strawberry Marmalade, 600 Strawberry Rhubarb Pie Filling, 307 Streusel or Crumb Topping, 199 Strudel Dough, 342 Succès, 350 Sugar Cookies, 496 Sweet Potato Pie Filling, 304 Sweet Roll Dough, 188 Swiss Buttercream, 426 Swiss Leckerli, 513 Swiss Meringue, 267 Syrup for Bombes, 567 T Tapioca Pudding, 527 Tarte Tatin, 362 Tarts and tartlets: Apple Custard Tart, 359 Apple Tart, 359 Caramelized Apple Tart with Vanilla, 363 Chocolate Banana Tart, 361 Chocolate Tart, 361 Frangipane Tart, 360 Fresh Blueberry Tart, 302 Fresh Fruit Tart, 358 Fruit Tart with Pastry Cream, 360 Fruit Tartlets, 360 Lemon Tart, 361 Linzertorte, 364 Orange Brûlée Tart, 363 Peach Tarte Tatin, 362 Pear Almond Tart, 360 Pear Tarte Tatin, 362 Peasant Tart, 365 Plum, Apricot, Cherry, or Peach Tart, 359 Tarte Tatin, 362 Walnut Tart, 364 Three-Chocolate Bavarois, 538 Tiramisu, 474 Toffee, 687 Tricolor Fruit Mousse, 620 Trio of Fruit Sorbets, 624 Tropical Fruit Compote, 587 Tulipes, 508 Turnovers, 328 Twist Doughnuts, 239 U Unbaked Orange Cheesecake, 537 Upside-Down Cake, 398 V Vacherin, 353 Vanilla Bavarian Cream, 534 Vanilla Bean Ice Cream, 558 Vanilla Bombe Mixture, 568 Vanilla Cream Pie Filling, 306 Vanilla Cream, 427 Vanilla Crème Diplomat, 274 Vanilla Fudge, 690 Vanilla Fudge Icing, 430 Vanilla Ice Cream, 558 Vanilla Pots de Crème, 523 Vanilla Soufflé, 550 Vanilla Syrup, 262 Vienna Bread, 143 Viennoise, 245 W Waffles, 250 Walnut Cake, 398 Walnut Tart, 364 Warm Tropical Fruit Compote with Coconut Ice Cream, 628 White Cake, 403 White Cake (Liquid Shortening), 405 White Chocolate Bavarian Cream, 534 White Chocolate Mousse, 546 White Chocolate Parfait with Flambéed Cherries, 572 White Pan Bread, 148 White Pan Bread (Sponge), 148 White Wine or Champagne Sorbet, 561 Whole Wheat Bread, 148 Whole Wheat French Bread, 145 Whole Wheat Italian Bread, 144 Whole Wheat Muffins, 223 Whole Wheat, Rye, and Nut Sourdough, 162 Winter Dessert Medley with Frozen Banana and Chocolate Mousse Cake, 633 Y Yeast-Raised Doughnuts, 238 Yellow Butter Cake, 398 Yellow Cake, 403 Yellow Cake (Liquid Shortening), 405 Yellow Chiffon Cake, 406 Yogurt Sour, 155 Z Zabaglione, 281 Zucchini Carrot Nut Muffins, 225

Subject Index A Absorption, 60 Acetate, 52 Acid: and bacterial growth, 31 and baking soda, 84-85 in cocoa, 91 effect of on egg whites, 266 reaction with milk, 77 and starch, 295 and sugar inversion, 67, 260-261 Air: as leavener, 85-86, 100-101 in cake batters, 381 Allergen, 32, 698-701 Allergies, 698-701 Allumettes, 333 Almond paste, 90, 658-659 Altitude, in cake baking, 397 Anaphylaxis, 699 Angel food. See Cake AP (as purchased) weight, 22-24, 28, 579 Ash, 60 Autolyse, 136 B Baba, 191 Babka, 189 Bacteria, in sourdough, 134 Bagels, 165 Baking ammonia, 85 Baking careers, 9-12 Baking powder, 85 Baking soda, 84-85 and cocoa, 91 Baking, history of, 4-9 Baklava, 341, 346 Banneton, 48, 175 Barm, 135 Baumé, 260, 558 Baumkuchen, 414, 455 Bavarian, 532-539. See also Mousse charlotte royale, 535 charlotte russe, 535 chocolate, 534 coffee, 534 cream cheese, 536, 621 diplomat, 535 fruit, 535 liqueur, 534 orange, 535 passion fruit, 539 praline, 534 procedure for making, 533 raspberry, 534 rice, impératrice, 533, 536 strawberry, 534 three-chocolate, 538 vanilla, 534 white chocolate, 534 Beignet, 241, 243, 244 Beta 6 crystals, 640 Biga, 133, 153 Biscotti, 514-515 Biscuits, 218, 219, 220, 221-222 Blancmange, 520, 521 Bloom: chocolate, 640 gelatin, 87 Boston cream pie, 437 Boulanger (restaurateur), 7 Boulanger (baker), 10 Bran, 56-57 Brandy, 96 Bread, quick, 217-233 banana bread, 228 biscuits, 218, 219, 220, 221-222 bread, low-fat multigrain, 709 coffee cake, 223 corn bread, 225 date nut bread, 228 gingerbread, 232 gluten development in, 218 low-fat, 708 mixing methods, 218-220 muffins, 218, 220, 221, 223-225, 229-231, 708 pain d épices, 232 plum cake, 229 popovers, 231 scones, 226 soda bread, 233 steamed brown bread, 227 Bread and rolls, yeast. See also Dough, yeast apple sourdough, 161 artisan, 129-139, 142 baba, 191 babka, 189 bagels, 165 baguette, 146 baking, 119-121, 138 braided, 180-184 brioche, 193, 206 challah, 150 chestnut, 168 ciabatta, 147 crisp-crusted, 142-147, 172-176 croissants, 195, 196, 198, 205 crumpets, 169 Cuban, 146 Danish pastry, 194-198, 206-215 egg bread and rolls, 149 English muffins, 164 faults, 125 fig hazelnut, 159 focaccia, 166-167 fougasse, 176 four-grain, 164 French, 145, 146 gluten-free, 713 hard rolls, 143 hearth, 120, 138, 142 hot cross buns, 190 Italian, 144 kugelhopf, 190 makeup and panning, 118, 171-184 milk, 150 olive, 169 pain de campagne, 160 panettone, 192 pita, 171 potato sourdough, 163 pretzels, 170 prosciutto, 168 pumpernickel, 157 rustic sourdough, 158 rye, 151, 154, 157, 160 savarin, 191 soft rolls, 149 soft-crusted, 148-152, 176-184 stollen, 189 765 storing, 121 types, 112 whole wheat, 144, 145, 148, 149 Brioche, 193, 206 Brownies, 510-512 Brix, 260, 558 Buckwheat, 65 Butter, 73 in cakes, 384 in icing, 424 in pie dough, 286 in rolled-in yeast dough, 194 Buttercream, 423-428 Buttermilk, 76, 77-78 C Cake, 379-480 abricotine, 464 alhambra, 467 almond gateau, 465 almond, for petits fours, 401 altitude adjustments, 397 angel food, 388, 409, 615 applesauce, 399 assembling and decorating, 421-447, 449-480 baking and cooling, 394-395 banana, 399 baumkuchen, 414 bavarian cream torte, 465 black forest, 458 Boston cream pie, 437 brasilia, 469 butter: chocolate, 399 yellow, 398 carrot nut, 399 cherry, 403 chiffon, 388, 406, 712 chocolate: ganache, 464, 632 mousse, 463 butter, 399 fudge, 410 liquid shortening, 405 pound, 400 sponge, 407, 408, 415 surprise, 410 velvet, 416 coffee, 214-215, 223 creaming method, 382,383 cupcake, 436-437 decorating techniques, 440-447 decorating, tools for, 438-440 devil s foods, 404 dobos, 408, 460 doneness, 395 faults and causes, 396 feuille d automne, 466 flour-batter method, 385 formula balance, 390-392 French pastry, 438, 478 fruit, 400 fruit torte, 459 genoise, 386, 387, 407, 468 gluten in, 381-382 gluten-free, 712 ice cream, 438 jelly roll, 408 joconde, 410 Julianna, 473

766 SUBJECT INDEX Cake (Continued) kirsch torte, 462 lady finger sponge, 412 madeleines, 417 marjolaine sponge, 412 marronier, 418 mixing, 380-389 mocha torte, 459, 613 Monte Carlo, 472 napoleon, 460 one-stage method, 385 opera, 471 orange cream, 462 Othello, 479 pan preparation for, 392 petits fours, 479-480 pound, 400, 404, 413, 616 reduced-sugar, 712 ribbon sponge, 411 roll, 437 roll, 476-478 Russian, 470 sacher, 402-403 sachertorte, 461 scaling, 392, 393, 394 sheet cake for petits fours, 400 sheet, 435, 437 spice, 399, 616, 712 sponge, 386-389, 407-413, 415 strawberry cream, 615 strawberry, 403, 463 Swiss roll, 408, 476-478 tiramisù, 474 two-stage method, 382, 384 upside-down, 398 walnut, 398 white, 403, 405 yellow, 398, 403, 405 Calories, 694, 696-697 Candies, 649-654, 666, 686-690 Cannoli, 246 Capucine chocolate, 371 Caramel, 261, 278, 280 confections, 689 decorations, 674-676 Carême, Marie-Antoine, 7 Challah, 150 Charlotte, 532 apple, 592 caramelized pear, 598 cassis, 540, 619 chocolate indulgence, 548 l exotique, 544 passion fruit, 541, 634 royale, 535 russe, 535 Charlotte ring, 48, 439 lining, 453-455 Chaussons, 331 Cheese, 76-77 in Bavarian, 536 in cannoli filling, 246 in fillings, 202, 203 in ice cream, 559 in mousse, 537 in sorbet, 561 in strudel, 345 in tiramisu, 474 Cheesecake, 528-529, 536, 537 Chiboust cream, 272-274 Chocolate, 91-94, 637-654 baking soda and, 91 Bavarian, 534, 538 beta 6 crystals, 640 bloom, 640 bombe, 568 cake, 383, 399, 400, 402, 404-410, 415-417, 458, 461, 463, 464, 466, 467, 471, 477 in cake decorating, 455 chiboust cream, 272 cigarettes, 646 conching, 638 confections, 649-654 in cookies, 493-496, 498, 500, 507, 510-512, 513, 515, 516 couverture, 639 creams, 275-277 crème anglaise, 269 curls, 646 custards and puddings, 523, 524, 526, 531, 622, 623 cutouts, 643-644 decorations, 643-648 dipping, 649 fans, 647-648 filling for yeast products, 204, 205 ganache, 275-276, 549 as garnish, 610 history, 638 ice cream, 558, 562 icing, 423, 425, 429, 433, 434 indulgence, 548 manufacture of, 638 marbling, 644 medley, 635 meringue, 267 modeling, 648 molding, 642-643, 650 mousse, 276-277, 545-546, 548, 625 mousse, frozen, 571, 572 in pastries, 319, 351, 371, 372, 373, 374 pastry cream, 271 in pie, 306, 311 piping, 648 sauce, 277, 278-279 sorbet, 561 soufflé, 550 spraying, 648 starch in, 94 strips, 645, 647 substituting for cocoa, 93 tart, 361 tempering, 639-642 terrine, 547 truffles, 649-653 types, 91-92 Chocolatines, 372 Cholesterol, 697 Choux florentines, 341 Choux pastry lattice, 338 Christmas pudding, 530 Coagulation of protein, 101, 105 Cocoa, 91-94 starch content of, 93 substituting for chocolate, 93 Coffee cake, 214-215, 223 Comb, icing, 439 Compote, fruit, 586, 587, 600, 601, 621, 628 Conditioner, dough, 61 Confections, 649-654, 666, 686-690 Conversations, 334 Conversion: formula yields, 25-28 metric, 21-22 Cookies, 483-516 almond crescents, 497 almond macaroons, 504, 506 almond slices, 496 batons marechaux, 516 biscotti, 514-515 brown sugar nut, 493 brown sugar rolled, 496 brownies, 510-512, 619 butter tea, 500 chewiness of, 484 chocolate chip, 493 chocolate chocolate chunk, 495 chocolate cinnamon, 498 chocolate rolled, 496 cinnamon, 498 cinnamon, no-sugar-added, 711 crispness of, 484 diamonds, 500 double chocolate macadamia chunk, 495 eponges, 516 faults and causes, 492 florentines, 513 gingerbread, 501 gingersnaps, 501 gluten-free brownies, 715 gluten-free chocolate chip, 714 historical background, 485 icebox, 488-489, 494-495 jam tarts, 497 langues de chat, 502 lemon wafers, 503 lemon, no-sugar-added, 711 lime wafers, 503 macaroons, 504-507 makeup methods, 487-490 mixing methods, 485-486 nut squares, 501 nut, 499 oatmeal raisin, 493 panning, baking and cooling, 490-491 peanut butter, 498 petits fours secs, 491 raisin spice bars, 503 shortbread, 497 softness of, 484 speculaas, 499 spread of, 485 spritz, 502 sugar, 496 Swiss leckerli, 513 tea, 500 Toll House, 493 tuilipes, 508 tuilles, 508-510 types, 487-490 Corn, flour and meal, 64-65 Corn bread, 225 Cornstarch, 66 in pie fillings, 294-295, 305 in pudding, 520 Corn syrup, 69-70 Cost calculations, 28-29 Couch, 57 Cream horns, 329 Cream puffs, 337, 340 Cream, 76, 78 chiboust, 272-274 crème chantilly, 265 diplomat, 274 pastry, 270-271, 520 whipped, 264-265, 610 Creaming of fats: in cake batters, 382, 383 in cookies, 486 in quick breads, 219, 220 Crème anglaise, 268-269, 520 Crème brûlée, 522-523, 524, 597 Crème caramel, 523, 716 Crème chantilly, 265 Crème fraîche, 76 Crème pâtissière, 270-271 Creole délices, 373 Crêpes and crêpe desserts, 251-257 Croissants, 195, 196, 198, 205 Cross-contamination, 33 Crumpets, 169 Custard, 520-528 baked, 523 crème brûlée, 524, 597 crème caramel, 523 pots de crème, 523 D Dacquoise, 349 Danish pastry, 194-198, 206-215 Dietary concerns, 694-701 Divider, dough, 44-45, 117 Dough, yeast baking, 119-120 fermentation, 116, 122-124 folding, 117 laminated, 112, 194-198 lean, 112, 141-184

SUBJECT INDEX 767 long-fermentation, 121-122 makeup and panning, 118, 171-184 mixing, 113-116 no-time, 121 proofing, 118 punching, 117 rich, 112, 114,188-215 rolled-in, 112, 194-198 rounding, 118 scaling, 117 scrap, 133 short-fermentation, 121 sour, 132, 134-136, 137, 153-163 starter, yeast, 132-133, 153-154 sweet, 114,188-215 types, 112 washes for, 119 Doughnuts, 236-241 beignets soufflés, 243 cake-type, 237-238, 239-240 chocolate, 240 finishing, 241 French, 241, 243, 631 rich vanilla spice, 240 yeast raised, 236, 238-239, 240 Dulce de leche, 282, 562 E Éclair paste, 335-341 Éclairs, 337, 340 Eggs, 79-82. See also Meringue and allergies, 700-701 in cakes, 381, 386-388, 390, 391-382 composition of, 79 in custard, 520 functions of, 82 grades and quality, 79-80 in ice cream, 554 market forms, 81 pasteurized, 82, 748 in pie fillings, 302 size, 80 storage, 80 substitutions, 707 Egg wash, 119, 326 Emulsion, 71 in cake batters, 380-381 Emulsion (flavoring), 96 Endosperm, wheat, 57 English muffins, 153, 164 EP (edible portion) weight, 22-24, 28, 579 Equipment, 19, 41-53 and formula conversion, 27 cake decorating, 438-440 chocolate, 639 ice cream freezers, 560 marzipan, 659 pastillage, 662 sugar, 673, 681, 688 Escoffier, Georges-August, 8 Extract, 96 Extraction, 58-59 F Fat, 70-74 in cakes, 382, 390-391 in cocoa, 92 in diet, 697 in egg yolks, 79 emulsions of, 71, 72 in flour, 59-60 functions of, 70 melting of, 104 and meringue, 266 in pie dough, 286 storage of, 74 substitutions, 702-704 as tenderizer, 102 Fattigman, 245, 618 Fermentation, 83, 136-138 controlling, 122-124 effect of salt on, 94 mixed, 133 retarding, 124 of sourdoughs, 134, 136-138 Filo, 341-346 Financiers, 373 Florentines, 513 Flour: absorption, 60-61 aging and bleaching, 61 all-purpose, 63 in artisan breads, 131 ash content of, 60 bran, 63 cake, 62 clear, 58 composition of, 59-60 enzymes in, 59, 61 European, 62 grades, 58 hand test for strength, 62-63 high-gluten, 61-62 milling of, 57-58 pastry, 62 patent, 58, 61-63 in pie dough, 286 protein content of, 57-58 rice, 66 rye, 64 scone, 22 selection of, 102 self-rising, 63 straight, 58 use of for dusting, 171 whole wheat, 63 Focaccia, 166-167 Fondant, 422-423, 424, 433, 455-456 dehydrated, 68 Formulas, baker s, 16-19, 25-28 costs, 29 modifying, 19, 701-707 Fougasse, 146 Frangipane, 201 Freezer, ice cream, 52 French pastry, 438, 478 Fritters, 241-248, 628 Frosting. See Icing Frozen desserts, 553-574 baked Alaska, 556-557 banana split, 629 bombe, 566-569, 622 cassata, 565, 569 coupe, 556 gelato, 554, 563 granité, 554, 564 ice cream, 554-559, 562, 563 almond praline, 559 caramel, 559 carob, 559 cheesecake, 559, 619, 626 chocolate, 558, 562 cinnamon, 559, 623 coconut, 559, 628 coffee, 559 dulce de leche, 562 gingerbread spice, 559 hazelnut praline, 559 honey, 562, 616, 633 lactose-free, 716 lemon, 559 lime, 559 macadamia praline, 559 mango, 559, 716 overrun, 555 peach, 559 production of, 557 quality factors, 554-555 raspberry swirl, 559 storage and service, 555 strawberry, 559 vanilla, 558 meringue glacée, 352, 630 mousse, 570-571 parfait, 556, 566, 572, 574, 620, 629 sherbet and sorbet, 554, 557-558, 560-561, 564 banana passion fruit, 561 blueberry, 561 champagne, 561 chocolate, 561 cider apple, 564 coconut, 564, 632 kiwi, 561 lemon, 561 lime, 561 mango, 561 mascarpone, 561, 615, 628 melon, 561 orange, 561 pineapple, 561 production of, 557-558 raspberry, 561, 624, 632 rhubarb, 561 strawberry, 561 tangerine, 561 white wine, 561, 629 soufflé, 570, 573 still-frozen, 566-574 sundae, 556 yogurt, 554, 563 Fruit, 89 as garnish, 587, 610 in cake decorating, 446, 455 evaluating and preparing, 580-585 fritters, 241-242 handling, 578-585 liqueurs and alcohols, 585 in pie filling, 295-296, 300 ripening, 578-579 trimming loss, 579-480 Fruit desserts, 577-603. See also Bavarians; Pie fillings; Tarts and tartlets apple betty, 592 apple charlotte, 592 apple crisp, 591, 618 apple fritters, 628 apple marmalade, 599 apple-filled brioche, 626 apples, baked, tatin-style, 595 applesauce, 603 candied zest, 602 caramelized, 590, 598, 600, 623 cobbler, 586, 591 compote, 586, 587, 600, 601, 621, 628 cornucopia of fresh fruit, 630 crème brûlée Sophia, 597 crisp, 586, 591 figs in port wine, 597, 633 gratin, 593, 594, 596 linzer shortcake with berries, 617 macédoine, 630 marinated, 588 pear charlotte, caramelized, 598 pineapple, spiced, 599, 632 poached, 587, 621, 629 salad, 586, 587, 588 savarin with berries, 627 soup, 589, 624 strawberries Romanoff, 593 strawberry marmalade, 600 Fudge, 690 Fusion cuisine, 9 G Ganache, 275-276, 549, 649 Garnish, 609-611 Gâteau, 450 Gâteau St-Honoré, 366, 367 Gaufres, 251 Gelatin, 86-88 in Bavarians, 532 guidelines for using, 88, 309 in icing, 428, 432 in pudding, 521 in whipped cream, 264

768 SUBJECT INDEX Gelatinization, 105-106 Gelato, 554, 563 Genoise. See Cake Germ, wheat, 57 Gingerbread, 232, 501 Glaze, 199, 200, 432-435 doughnut, 241 Gloves, disposable, 34-35 Glucose, 69 Gluten, 56, 59, 61 and allergies, 700 in ancient breads, 4 in cakes, 381-382 in cookies, 484, 485, 486 controlling development of, 100-104 in pie doughs, 286 in quick breads, 218 substitutions, 705-706 Granité, 554, 564 Gum paste, 663, 742 Gum, vegetable, 59, 88, 662, 705 H HAACP, 36-38 Hazard, food, 30-33 Honey, 70 Hot cross buns, 190 Hydration, of flour, 101 Hydrometer, 260 I Ice cream, 554-559, 562, 563. See also Frozen desserts cake, 438 as garnish, 610 Ice in yeast doughs, 123, 746 Icing, 422-435 application of on cakes, 436-437, 451-452 boiled, 428 buttercream, 423-428 cream cheese, 426 decorating with, 440-447 flat, 431 foam-type, 428 fondant, 422-423, 455-456 fudge-type, 428-430 functions of, 422 glaze (glaçage), 432-435 marshmallow, 428 rolled coatings, 433 royal, 431-432 selection of, 435 types, 422 Ingredients, 55-96 functions of, 390-391, 701-702 preparation of, 19 selection of, 28 Intolerances, food, 699-701 J Jalebis, 247 Japonaise, 348 K Kernel paste, 90 Kugelhopf, 190 L Lady fingers, 412 Laminated doughs, 112, 194-198, 321-327 Laminating procedure: for Danish, 195 for puff pastry, 322-323 Lard, 74 in pie doughs, 286 Leavening, 82, 104-105. See also Baking ammonia; Baking powder; Baking soda in cakes, 381, 386, 388, 389, 390 in cookies, 485, 487 creaming of fats, 70, 86 and eggs, 79, 86 and gluten, 103 and pre-ferments, 131-133 and puff pastry, 321 in sourdoughs, 134-138 Levain, 133 Levain-levure, 133 Linzertorte, 364 Liqueur, 96, 585 M Macaroon paste, 90 Macaroons, 504-507 Madeleines, 417 Maillard reaction, 107 Maize, waxy, 66, 295 Malt, 70 Margarine, 73-74 Marzipan, 90, 433, 456, 658-662 Mascarpone, 76-77, 474 Maza, 5 Measurement, 20-24, 113 Meringue, 265-267 almond, 348 baked, 347-353 chantilly, 351 chocolate heads, 351 chocolate, 267 coconut dacquoise, 349 common, 266, 267 cream cakes, 352 French, 266, 267 glacée, 352, 630 in icing, 424, 428 Italian, 266, 267 japonaise, 348 marly sponge, 349 mushrooms, 352 on pies, 294 pistachio macaroon sponge, 351 succès, 350 Swiss, 266, 267 vacherin, 353 Metric system, 20-22, 743 Milk, 74-78 composition of, 75 storage of, 78 substitutions, 706-707 Mirabelle pithiviers, 369 Mixers, 43-44 Mixing, and gluten, 103 Mixing, functions of, 113-114 Molasses, 69 Molds, 47-49 chocolate, 642 MOP (method of preparation), 16 Mousse, 533-534. See also Frozen desserts almond cream, 539 banana, 543 blackcurrent, 541 cake, chocolate, 463 cassis, 542 chocolate, 276-277, 545-546, 625 coconut, 543 l exotique, 544 nougatine cream, 542 orange cheese, 537 passion fruit, 541 praline cream, 542 tricolor fruit, 620 Muffins, 218, 220, 221, 223-225, 229-231, 708. See also Bread, quick Muffins, English, 164 N Napoleons, 328, 329, 344, 614 Nougatine, 666-668 Nouvelle cuisine, 8-9 Nutrients, 695 Nuts, 90-91 and allergies, 699-700 O Oats, 65 Oil, 74 One-stage method, for cakes, 385 for cookies, 485-486 Opson, 5 Othellos, 479 Oven spring, 119 Oven, 5, 46-47 P Pain d épices, 232 Pain de campagne, 160 Palmiers, 332 Pancakes, 249-257 Panettone, 192 Panna cotta, 521, 522 Pans, 47-49 Paper decorating cone, 440-443 Papillions, 333 Parfait. See Frozen desserts Paris-Brest, 338, 339 Passionata, 370-371 Pasteurization, 75 Pastillage, 662-665 Pastry, 318-376, 366-376. See also Cookies; Meringue; Pie; Pie dough; Tarts and tartlets allumettes, 333 almond short dough, 320 apple dumplings, 330 apple walnut turnover, 614 baklava, 341, 346, 621 butterflies, 333 capucine chocolate, 371 chaussons, 331 chocolate rum délices, 373 chocolate sablé, 319 chocolatines, 372 choux florentines, 341 choux pastry lattice, 338 conversations, 334 cream horns, 329 cream puffs, 337, 340 creole délices, 373 dacquoise, 349 éclair paste, 335-341 éclairs, 337, 340 filo, 341-346 financiers au café, 373 gâteau St-Honoré, 366, 367 mirabelle pithiviers, 369 napoleons, 328, 329, 344, 614 nougatine parisienne, 372 othellos, 479 palmiers, 332 papillions, 333 paris-brest, 338, 339 passionata, 370-371 pâte à choux, 335-341 pâte brisée, 318 pâte feuilletée, 324 pâte sablé, 319 pâte sucrée, 319 patty shells, 328 petits fours, 330, 331-335 phyllo, 341-346 pinwheels, 327 pithiviers, 369 praline cake (pralinette), 374 praline millefeuille, 368 pralines, 340 profiteroles, 337, 622 progrès, 350 puff, 321-335 faults and causes, 327 guidelines for makeup, 326 raspberry millefeuille, 625 sacristains, 335 sfogliatelle, 375 short dough, 320 strudel and strudel dough, 341-345 succès, 250, 376 tart, fruit, 330-331