Professional Baking

LARGE-QUANTITY MEASUREMENTS 7 2 3 STRAWBERRY RHUBARB PIE CHOCOLATE CHIFFON PIE FILLING (P. 301) FILLING (P. 305) Yield: 7 lb (3360 g) Yield: 7 lb (3.2 kg) Five 9-in. (23-cm) pies Five 8-in. (20-cm) pies Four 9-in. (23-cm) pies Six 8-in. (20-cm) pies Three 10-in. (25-cm) pies Four 10-in. (25-cm) pies Ingredients U.S. Metric Ingredients U.S. Metric Rhubarb, fresh or 2 lb 8 oz 1200 g Unsweetened chocolate 10 oz 300 g frozen, in 1-in. Water 1 pt 8 oz 750 mL (2.5-cm) pieces 1 lb 8 oz 720 g 8 oz 240 g Egg yolks 1 lb 450 g Sugar Sugar 1 lb 450 g Water Egg yolks 5.33 oz 160 g Gelatin 1 oz 30 g Heavy cream 8 oz 240 g Water, cold 8 oz 240 mL Cornstarch 3 oz 90 g Egg whites, pasteurized 1 lb 4 oz 580 g Sugar 1 lb 8 oz 700 g Fresh strawberries, 2 lb 1000 g VARIATION hulled and quartered CHOCOLATE CREAM CHIFFON PIE FILLING For a creamier filling, reduce the egg white to 1 lb (450 g). Whip 1 pt (500 mL) heavy cream and fold it in after the meringue. STRAWBERRY CHIFFON PIE LEMON CHIFFON PIE FILLING FILLING (P. 304) Yield: 6 lb 8 oz (3 kg) Five 9-in. (23-cm) pies (P. 306) Six 8-in. (20-cm) pies Four 10-in. (25-cm) pies Yield: 7 lb (3.2 kg) Six 8-in. (20-cm) pies Ingredients U.S. Metric Four 10-in. (25-cm) pies Five 9-in. (23-cm) pies Frozen sweetened 4 lb 1800 g Ingredients U.S. Metric strawberries 0.2 oz (1 tsp) 5g Water 1 pt 8 oz 750 mL Salt 1 oz 30 g Sugar 8 oz 240 g Cornstarch 4 oz 120 mL Water, cold Egg yolks 12 oz 350 g Water, cold 4 oz 120 mL Gelatin 1 oz 30 g Cornstarch 3 oz 90 g Cold water 8 oz 240 mL Sugar 8 oz 240 g Lemon juice 1 oz 30 mL Lemon zest, grated 0.5 oz 15 g Egg whites, pasteurized 1 lb 450 g Gelatin 1 oz 30 g Sugar 12 oz 350 g Water, cold 8 oz 250 mL Lemon juice 12 oz 350 mL VARIATIONS Egg whites, pasteurized 1 lb 450 g Sugar 1 lb 450 g STRAWBERRY CREAM CHIFFON PIE FILLING For a creamier filling, reduce the egg whites to 12 oz (350 g). VARIATIONS Whip 1 pt (500 mL) heavy cream and fold it in after the meringue. LIME CHIFFON PIE FILLING Substitute lime juice and zest for the lemon juice and zest. RASPBERRY CHIFFON PIE FILLING Substitute raspberries for strawberries in the basic recipe. ORANGE CHIFFON PIE FILLING Make the following ingredient adjustments: Use orange juice PINEAPPLE CHIFFON PIE FILLING instead of water in step 1. Omit the first 8 oz (240 g) sugar. Use 3 lb (1.4 kg) crushed pineapple. Mix the drained juice Substitute orange zest for the lemon zest. Reduce the lemon with an additional 1 pt (500 mL) pineapple juice and add 8 oz juice to 4 oz (120 mL). (240 g) sugar.

7 2 4 A P P E N D I X 1 LARGE-QUANTITY MEASUREMENTS PÂTE BRISÉE (P. 313) PÂTE SUCRÉE (P. 314) Ingredients U.S. Metric Ingredients U.S. Metric Pastry flour 1 lb 8 oz 800 g Butter, softened 13 oz 432 g Salt 0.6 oz 20 g Confectioners’ sugar 8 oz 264 g Sugar 0.6 oz 20 g Salt 0.12 oz (3⁄4 tsp) Butter, chilled 12 oz 400 g Lemon zest, grated 0.12 oz (11⁄2 tsp) 4g Vanilla extract 8 drops 4g 260 g 8 drops Eggs 8 oz 40 g Eggs, beaten 6 oz Water 1.2 oz 8 drops 200 g Vanilla extract 8 drops 8g Pastry flour 1 lb 8 oz Lemon zest, grated 0.25 oz Total weight: 3 lb 3 oz 800 g 1548 g 1704 g Total weight: 2 lb 14 oz SHORT DOUGH I (P. 314) PÂTE SABLÉE (P. 313) Ingredients U.S. Metric 1000 g Ingredients U.S. Metric Butter or butter and 2 lb shortening 375 g Butter, softened 1 lb 8 oz 600 g 12 oz 8g Confectioners’ sugar 12 oz 300 g Sugar 0.25 oz Salt 0.12 oz (1⁄2 tsp) Salt 280 g Lemon zest, grated 0.16 oz (2 tsp) 3g 1500 g Vanilla extract 8 drops 4g Eggs 9 oz 3163 g 8 drops Pastry flour 3 lb Total weight: 6 lb 5 oz Egg, beaten 4 oz 100 g Pastry flour 2 lb 4 oz 900 g ALMOND SHORT DOUGH (P. 315) Total weight: 4 lb 12 oz 1907 g Ingredients U.S. Metric VARIATION Butter 2 lb 800 g Sugar 1 lb 8 oz 600 g CHOCOLATE PÂTE SABLÉE Salt 10 g Powdered almonds 0.4 oz (21⁄2 tsp) 500 g Ingredients U.S. Metric 1 lb 4 oz Butter 1 lb 8 oz 600 g Eggs 6.5 oz 165 g Confectioners’ sugar 12 oz 300 g Vanilla extract 0.2 oz (11⁄4 tsp) 5g Grated orange zest 0.33 oz 8g Eggs, beaten 8 oz 200 g Pastry flour 2 lb 8 oz 1000 g Pastry flour 1 lb 12 oz 700 g Total weight: 7 lb 11 oz 3080 g Cocoa powder 4 oz 120 g Substitute the above ingredients and follow the basic VARIATION procedure. Sift the flour with the cocoa. LINZER DOUGH I Ingredients U.S. Metric Cinnamon 0.25 oz (4 1⁄2 tsp) 6g Nutmeg 0.04 oz (1⁄2 tsp) 1g Use ground hazelnuts, ground almonds, or a mixture of the two. Mix in the cinnamon and nutmeg with the salt in step 1.

LARGE-QUANTITY MEASUREMENTS 7 2 5 SHORT DOUGH II (P. 314) ALMOND MERINGUES (P. 342) Ingredients U.S. Metric Ingredients U.S. Metric Butter 1 lb 4 oz 600 g Egg whites 1 lb 500 g Sugar 14 oz 400 g Fine granulated sugar 1 lb 500 g Salt 0.25 oz Vanilla powder 0.25 oz 8g Powdered almonds 1 lb 500 g Powdered almonds 4 oz 8g 120 g Total weight: 3 lb 1500 g Eggs 7 oz 200 g SUCCÈS (P. 344) U.S. Metric Pastry flour 2 lb 2 oz 1000 g Ingredients 540 g Total weight: 4 lb 15 oz 2336 g 360 g CLASSIC PUFF PASTRY Egg whites 1 lb 2 oz 360 g (PÂTE FEUILLETÉE Granulated sugar 12 oz 360 g CLASSIQUE) (P. 318) 90 g Powdered almonds 12 oz Ingredients U.S. Metric Confectioners’ sugar 12 oz 1710 g Cake flour 3 oz Total weight: 3 lb 9 oz Bread flour 3 lb 1500 g YELLOW BUTTER CAKE (P. 392) Salt 1 oz 30 g Butter, melted 8 oz 225 g Ingredients U.S. Metric Water 750 g 1 lb 8 oz Butter, for rolling in 1 lb 12 oz 900 g Butter 3 lb 1440 g Total weight: 6 lb 13 oz 3405 g Sugar 3 lb 4 oz 1566 g Salt 0.5 oz 14 g ORDINARY PUFF PASTRY (P. 319) Eggs 1 lb 14 oz 900 g Ingredients U.S. Metric Cake flour 3 lb 12 oz 1800 g Baking powder 2.5 oz 72 g Bread flour 3 lb 1500 g Milk Cake flour 1 lb 500 g Vanilla extract 3 lb 12 oz 1800 g Butter, softened 250 g 1 oz 30 g 8 oz Total weight: 15 lb 14 oz 7622 g Salt 1 oz 30 g VARIATION Water, cold 2 lb 4 oz 1125 g PAN SPREAD Butter 4 lb 2000 g For one sheet pan: Bread flour 8 oz 250 g Ingredients U.S. Metric Total weight: 11 lb 5 oz 5655 g Brown sugar 1 lb 450 g Granulated sugar 6 oz 170 g Corn syrup or honey 4 oz 120 g Water (as needed) Cream together the first three ingredients. Thin with water to spreading consistency.

7 2 6 A P P E N D I X 1 LARGE-QUANTITY MEASUREMENTS CHOCOLATE BUTTER CAKE DEVIL’S FOOD CAKE (P. 399) (P. 392) Ingredients U.S. Metric Ingredients U.S. Metric Cake flour 3 lb 1500 g Cocoa 8 oz 250 g Butter 2 lb 4 oz 1125 g Salt 1 oz 30 g Sugar 3 lb 12 oz 1875 g Baking powder 1.5 oz 45 g Salt Baking soda 1 oz 30 g Unsweetened chocolate, melted 0.75 oz 22 g Emulsified shortening 870 g 1 lb 8 oz 750 g 1 lb 12 oz Eggs 2 lb 1000 g Cake flour 3 lb oz 1500 g Sugar 4 lb 2000 g Baking powder 2 oz 60 g Skim milk 2 lb 1000 g Milk oz Vanilla extract Vanilla extract 3 lb 7 1725 g 0.75 oz (41⁄2 tsp) 20 g 1 30 g Total weight: Skim milk 1 lb 8 oz 750 g 16 lb 2 oz 8087 g Eggs 2 lb 1000 g Total weight: 15 lb 7495 g SACHER MIX II (P. 396) GENOISE MOUSSELINE Ingredients U.S. Metric Butter, softened 13.5 oz 400 g (P. 401) Fine granulated sugar 11 oz 330 g Egg yolks 12 oz 360 g Ingredients U.S. Metric Egg whites 1 lb 2 oz 540 g Whole eggs 1 lb 14 oz 900 g Fine granulated sugar 6 oz 180 g Egg yolks 4 oz 120 g (6 yolks) Cake flour 4 oz 120 g Sugar (6 yolks) 540 g Cocoa powder 4 oz 120 g 1 lb 2 oz Powdered almonds, toasted 5.5 oz 165 g 2215 g Cake flour, sifted 1 lb 2 oz 540 g Total weight: 4 lb 6 oz 2100 g Total weight: 4 lb 10 oz WHITE CAKE (P. 398) MILK AND BUTTER SPONGE Ingredients U.S. Metric (P. 403) 1500 g Ingredients U.S. Metric 90 g Cake flour 3 lb oz 30 g Sugar 2 lb 8 oz 1250 g Baking powder 3 oz 750 g Whole eggs 1 lb 8 oz 750 g Salt 1 oz Egg yolks 250 g Emulsified shortening 1875 g Salt 8 oz 15 g 1 lb 8 750 g 0.5 oz 20 g Sugar 3 lb 12 oz 10 g Cake flour 2 lb 1000 g Skim milk 1 lb 8 oz Baking powder 1 oz 30 g Vanilla extract 750 g Almond extract 0.75 oz (41⁄2 tsp) 1000 g Skim milk 1 lb 500 g 0.36 oz (21⁄4 tsp) Butter 8 oz 250 g 6775 g Vanilla extract 1 oz 30 g Skim milk 1 lb 8 oz Egg whites 2 lb Total weight: 8 lb 2 oz 4075 g Total weight: 13 lb 9 oz

LARGE-QUANTITY MEASUREMENTS 7 2 7 JOCONDE SPONGE CAKE ALMOND CHOCOLATE (BISCUIT JOCONDE) (P. 405) SPONGE (P. 410) Ingredients U.S. Metric Ingredients U.S. Metric Powdered almonds 14 oz 340 g Marzipan 13 oz 390 g Confectioners’ sugar 12 oz 300 g Egg yolks 8 oz 240 g Cake flour 4 oz 100 g Whole eggs 1 lb 3 oz 480 g Egg whites 12 oz 360 g Sugar 5 oz 150 g Egg whites 13 oz 320 g Cake flour 4 oz 120 g Sugar 1.6 oz 40 g Cocoa powder 4 oz 120 g Butter, melted 4 oz 120 g Butter, melted 5 oz 120 g Total weight: 4 lb 4 oz 1700 g Total weight: 3 lb 2 oz 1500 g MARJOLAINE SPONGE CAKE CHOCOLATE SPONGE LAYERS (P. 407) (P. 410) Ingredients U.S. Metric Ingredients U.S. Metric Confectioners’ sugar 12 oz 360 g Egg whites 1 lb 4 oz 600 g Powdered almonds 12 oz 360 g Sugar 1 lb 480 g Egg yolks 10 oz 300 g Egg whites 6 oz 180 g Egg yolks 14 oz 400 g Egg whites 15 oz 450 g Cake flour 14 oz 400 g Sugar 9 oz 270 g Cocoa powder 4 oz 120 g Pastry flour, sifted 9 oz 270 g Total weight: 4 lb 4 oz 2000 g Total weight: 4 lb 9 oz 2190 g HAZELNUT SPONGE CAKE CHOCOLATE VELVET CAKE (MOELLEUX) (P. 411) Ingredients U.S. Metric (P. 408) Almond paste 7.5 oz 225 g Confectioners’ sugar 5 oz 150 g Ingredients U.S. Metric Egg yolks 6 oz 180 g Butter, softened 14 oz 400 g Egg whites 6 oz 180 g Sugar 11 oz 330 g Sugar 2.5 oz 75 g Egg yolks 12 oz 360 g Egg whites 1 lb 2 oz 540 g Cake flour 4 oz 120 g Sugar 6 oz 180 g Cocoa powder 1 oz 30 g Butter, melted 2 oz 60 g Cake flour 4 oz 120 g Cocoa powder 4 oz 120 g For baking 3 oz 90 g Ground hazelnuts, toasted 5.5 oz 165 g Almonds, chopped 2 lb 2 oz 1020 g Total weight: 4 lb 10 oz 2215 g Total batter weight:

7 2 8 A P P E N D I X 1 LARGE-QUANTITY MEASUREMENTS LEMON MADELEINES (P. 412) ITALIAN BUTTERCREAM (P. 420) Ingredients U.S. Metric Yield: 6 lb 12 oz (3400 g) Butter 15 oz 450 g Ingredients U.S. Metric Sugar 13 oz 420 g Honey 2.4 oz 72 g Italian meringue 2 lb oz 1000 g Salt 0.03 oz Sugar 8 250 mL 1.2 g Water 500 g Egg whites 1 lb Grated lemon zest 0.7 oz 30 g Eggs 1 lb 0.5 oz 495 g Butter 3 lb 1500 g Emulsified shortening 8 oz 250 g Pastry flour 15 oz 450 g Lemon juice 0.33 oz (2 tsp) 10 mL Baking powder 0.4 oz 11.5 g Vanilla extract 0.5 oz 15 mL Total weight: 3 lb 15 oz 1929 g VARIATION FRENCH BUTTERCREAM (P. 421) CHOCOLATE AND ORANGE MADELEINES Yield: 5 lb 8 oz (2750 g) Ingredients U.S. Metric Ingredients U.S. Metric Butter 15 oz 495 g Sugar 13 oz 420 g Sugar 2 lb 1000 g Honey 2.4 oz 72 g Water 8 oz 250 mL Salt 0.03 oz Grated orange zest 1 oz 1.2 g Egg yolks 12 oz 375 g 30 g Butter, softened 2 lb 8 oz 1250 g Vanilla extract 0.5 oz 15 mL Eggs 1 lb 0.5 oz 495 g Pastry flour 3.5 oz 315 g PRALINE BUTTERCREAM (P. 421) Cocoa powder 3.6 oz 105 g Yield: 3 lb 6 oz (1650 g) Baking powder 0.54 oz 15 g Follow the basic procedure, but change the ingredients as Ingredients U.S. Metric listed above. Water 4 oz 120 g Sugar 12 oz 360 g SIMPLE BUTTERCREAM Egg yolks 10 oz 300 g (P. 419) Ingredients U.S. Metric Butter, softened 1 lb 2 oz 540 g Praline paste 15 oz 450 g Butter 2 lb 1000 g LIGHT PRALINE CREAM (P. 422) Shortening 1 lb 500 g Confectioners’ sugar 5 lb 2500 g Ingredients U.S. Metric Egg whites, pasteurized 160 g Lemon juice 5 10 g Butter, softened 2 lb 1000 g Vanilla extract 0.33 oz (2 tsp) 15 g Praline paste 1 lb 500 g Water (optional) 0.5 oz 125 g Cognac 200 g 4 oz 6 oz Total weight: 8 lb 9 oz 4310 g Italian Meringue (p. 259) 3 lb 6 oz 1700 g Total weight: 6 lb 12 oz 3400 g

LARGE-QUANTITY MEASUREMENTS 7 2 9 CARAMEL BUTTERCREAM OPERA GLAZE (P. 428) (P. 422) Ingredients U.S. Metric Yield: 4 lb (2000 g) Coating chocolate (p. 86) 1 lb 8 oz 750 g Semisweet or bittersweet 10.5 oz 300 g Ingredients U.S. Metric chocolate couverture 4 oz 120 g Water 4 oz 100 g Peanut oil Sugar 1 lb 10 oz 740 g Total weight: 2 lb 6 oz 1170 g Water 7 oz 200 g VARIATION Heavy cream 5 oz 140 g Coffee extract 0.75 oz 20 g If couverture is used alone instead of part coating chocolate and part couverture, increase the quantity of oil so the icing has the proper texture and can be cut easily with a cake knife. Egg yolks 8 oz 240 g Ingredients U.S. Metric Butter, softened 1 lb 11 oz 760 g Dark chocolate couverture 2 lb 2.5 oz 1050 g Peanut oil 6 oz 180 g VANILLA CREAM (P. 422) Ingredients U.S. Metric COFFEE MARBLE GLAZE Pastry Cream (p. 263) 2 lb 8 oz 1125 g (P. 429) Gelatin 0.5 oz 15 g Rum 1.75 oz 50 g Yield: 2 lb (1000 g) 500 g Ingredients U.S. Metric 1690 g Butter, softened 1 lb 2 oz Gelatin 1 oz 24 g Total weight: 3 lb 12 oz Water 1 lb 8 oz 750 g Sugar 120 g FLAT ICING (P. 425) Glucose 4 oz 120 g Vanilla bean, split 4 oz 2 2 Ingredients U.S. Metric Confectioners’ sugar 4 lb 2000 g Coffee liqueur 2 oz 60 g Water, hot 12 oz 375 mL Coffee extract 1 oz 30 g Corn syrup 4 oz 125 g Vanilla extract 0.5 oz 15 g DIAMONDS (P. 493) Total weight: 5 lb 2500 g Ingredients U.S. Metric 560 g COCOA JELLY (P. 429) Butter, cut in small 1 lb 4 oz pieces 800 g Ingredients U.S. Metric 1 lb 12 oz 240 g Cake flour 8 oz Water 1 lb oz 450 g Confectioners’ sugar 0.16 oz (23⁄4 tsp) 4g Fondant 1 lb 8 oz 675 g Salt 0.3 oz (4 tsp) 8g Glucose 225 g Orange zest, grated 0.3 oz (2 tsp) 8g 8 Vanilla extract 30 g 200 g Gelatin 1 oz 135 g For rolling 7 oz 1620 g Cocoa powder 4.75 oz Crystal sugar 1515 g Total weight: 3 lb 5 oz Total dough weight: 3 lb 15 oz

7 3 0 A P P E N D I X 1 LARGE-QUANTITY MEASUREMENTS ALMOND TUILES I (P. 502) RICH BROWNIES (P. 505) Ingredients U.S. Metric Yield: one large formula (about 10 lb 5 oz/4652 g) Fills one full-size sheet pan (18 × 26 in./46 × 66 cm), two Butter 12 oz 360 g half-size sheet pans, four 9 × 13 in. (23 × 33 cm) pans, or Confectioners’ sugar 1 lb 480 g six 9-in. (23-cm) square pans. Egg whites 360 g Cake flour 12 oz 420 g Ingredients U.S. Metric 14 oz Garnish 10 oz 300 g Unsweetened chocolate 8 oz 225 g Sliced almonds Bittersweet chocolate 1 lb 4 oz 560 g Butter 2 lb 8 oz 1125 g Batter weight: 3 lb 6 oz 1620 g Eggs 790 g Sugar 1015 g ESPRESSO BISCOTTI (P. 508) Salt 1 lb 12 oz Vanilla extract 2 lb 4 oz 7g Ingredients U.S. Metric 30 mL 0.25 oz 1 oz Butter 12 oz 360 g Bread flour 1 lb 450 g Sugar 1 lb 2 oz 540 g Salt 18 g Walnuts or pecans, 1 lb 450 g 0.6 oz chopped 10 lb 5 oz 4652 g Eggs 10 oz 300 g Total weight: Water, hot 1.5 oz 45 g Instant espresso powder 0.6 oz 18 g VARIATION Pastry flour 1 lb 14 oz 900 g Ingredients U.S. Metric Baking powder 0.75 oz 24 g Baking powder 0.4 oz 11 g Blanched almonds 11 oz 315 g For a more cakelike brownie, sift the above quantity of baking powder with the flour in step 4. Total weight: 5 lb 4 oz 2520 g CHOCOLATE PECAN CREAM CHEESE BROWNIES BISCOTTI (P. 509) (P. 506) Ingredients U.S. Metric Yield: one large formula (about 12 lb/5600 g) Butter 12 oz 360 g Fills one full-size sheet pan (18 × 26 in./46 × 66 cm), two Sugar 1 lb 540 g half-size sheet pans, four 9 × 13 in. (23 × 33 cm) pans, or Salt six 9-in. (23-cm) square pans. Orange zest, grated 0.3 oz 9g 0.3 oz 9g Ingredients U.S. Metric Eggs 10 oz 300 g Cream cheese 2 lb 900 g Water 6 oz 180 g Sugar 8 oz 225 g Vanilla extract 0.5 oz 15 g Vanilla extract 2 tsp Egg yolks 2.7 oz (4 yolks) 7 mL Pastry flour 1 lb 14 oz 900 g 80 g Cocoa powder 4.5 oz 135 g Baking powder 0.75 oz 24 g Rich Brownies batter 10 lb 5 oz 4650 g Baking soda 0.25 oz (above) without 12 lb 15 oz 5862 g 8g walnuts (1 recipe) Pecan pieces 6 oz Small chocolate chips 6 oz 180 g Total weight: 180 g Total weight: 5 lb 12 oz 2840 g

LARGE-QUANTITY MEASUREMENTS 7 3 1 CHRISTMAS PUDDING (P. 523) CREAM CHEESE BAVARIAN (P. 530) Ingredients U.S. Metric Yield: about 6 qt (6.5 L) Dark raisins 2 lb 1000 g Ingredients U.S. Metric Light raisins 2 lb 1000 g Currants 2 lb oz 1000 g Cream cheese 3 lb 1500 g Dates, diced 1 lb oz 500 g Sugar 1 lb 500 g Almonds, chopped 375 g Salt 15 g Candied orange peel, 12 250 g Lemon zest, grated 0.5 oz 8 Orange zest, grated 0.12 oz (11⁄2 tsp) 4g finely chopped 250 g Vanilla extract 0.08 oz (1 tsp) 2.5 g Candied lemon peel, 8 oz Lemon juice 0.25 oz (11⁄2 tsp) 8g 750 mL 4 oz 125 g finely chopped Brandy 1 pt 8 oz Gelatin 1 oz 30 g Water, cold 8 oz 250 g Bread flour 1 lb 500 g Heavy cream 4 pt 2000 mL Cinnamon 0.12 oz (13⁄4 tsp) 4g Total weight: 8 lb 13 oz 4434 g Nutmeg 0.03 oz (1⁄2 tsp) 1g Mace 0.03 oz (1⁄2 tsp) 1g RASPBERRY JAM (P. 589) Ginger 0.03 oz (1⁄2 tsp) 1g Cloves, ground 0.03 oz (1⁄2 tsp) 1g Yield: 3 lb 12 oz (1900 g) Salt 0.5 oz 15 g Beef suet, finely 1 lb 8 oz 750 g Ingredients U.S. Metric chopped 1 lb oz 500 g Sugar 1 lb 8 oz 750 g Brown sugar 1 lb oz 500 g Water 8 oz 250 g Eggs 250 g Raspberries, fresh 1000 g Fresh bread crumbs 8 60 g Glucose 2 lb 100 g Molasses 2 7700 g 3.2 oz Total weight: 15 lb 7 oz Sugar 5 oz 150 g Pectin 2.67 oz 80 g STEAMED BLUEBERRY APPLE MARMALADE (P. 589) PUDDING (P. 524) Yield: 8 lb 8 oz (4240 g) Ingredients U.S. Metric Ingredients U.S. Metric Brown sugar 1 lb 4 oz 625 g Apples, peeled and cored 8 lb 4000 g Butter 8 oz 250 g Water 1 lb 500 g Salt 0.08 oz (1⁄2 tsp) Sugar 2 lb 8 oz 1200 g Cinnamon 0.17 oz (1 tbsp) 3g 5g Eggs 8 oz STRAWBERRY MARMALADE 250 g Bread flour 4 oz (P. 590) Baking powder 0.75 oz 125 g Dry bread crumbs 1 lb 4 oz 22 g Yield: 3 lb 4 oz (1600 g) Milk 1 lb 625 g 500 g Ingredients U.S. Metric Blueberries, fresh or 1 lb 500 g Strawberries 2 lb 1000 g frozen, without sugar Sugar 2 lb 1000 g 2905 g Pectin Total weight: 5 lb 13 oz Lemon juice 0.67 oz 20 g 2 oz 30 g

7 3 2 A P P E N D I X 1 LARGE-QUANTITY MEASUREMENTS CARAMELIZED APRICOTS PINEAPPLE KUMQUAT COMPOTE (P. 592) (P. 590) Yield: 2 lb 12 oz (1080 g) Yield: 3 lb (1200 g) Ingredients U.S. Metric Ingredients U.S. Metric Sugar 1 lb 400 g Sugar 1 lb 2 oz 450 g Water 4 oz 100 g Water 2.5 oz 60 g Honey 8 oz 200 g Vanilla bean 1 1 Butter 4 oz 100 g Glucose 2 oz 48 g Canned apricots, drained 3 lb 1200 g Canned pineapple, 1 lb 4 oz 500 g drained and diced APRICOT COMPOTE (P. 591) 8 oz 200 g Kumquats, sliced and blanched 1.5 oz 40 g Yield: 2 lb 6 oz (960 g) Pistachios VARIATION Ingredients U.S. Metric KUMQUAT COMPOTE Sugar 1 lb 2 oz 450 g Ingredients U.S. Metric Water 2.5 oz 60 g Apricots, fresh or canned, 500 g Sugar 1 lb 2 oz 450 g 1 lb 4 oz Water 2.5 oz 60 g halved and pitted 40 g Glucose 2 oz 48 g Pectin 1.5 oz 50 g Glucose 2 oz Kumquats, halved or sliced, 1 lb 4 oz 500 g blanched 3 oz 80 g Pistachios VARIATION Follow the procedure in the basic recipe, but omit the pineapple and vanilla and adjust the quantities as listed above. APRICOT AND ALMOND COMPOTE Ingredients U.S. Metric GUM PASTE (P. 653) Whole blanched almonds 8 oz 200 g Add the almonds to the apricots at the same time as the Ingredient U.S. Metric pectin and glucose. Confectioners’ sugar 2 lb 8 oz 1250 g ROCHER WITH ALMONDS Gum tragacanth 1 oz (3 tbsp) 30 g Water 6 fl oz 190 mL Glucose syrup 2 oz 60 g (P. 642) Confectioners’ sugar 8 oz or as needed 250 g Ingredients U.S. Metric Total weight: 3 lb 9 oz 1780 g Dark chocolate 1 lb 450 g PROCEDURE 1 lb 8 oz 675 g Praline paste 225 g 1. Sift the confectioners’ sugar into a bowl. 8 oz 2. Add the gum tragacanth and mix in. Ice cream wafers 3. Add the water and glucose. Mix until smooth. (pailletine), finely 4. Transfer the mixture to a work surface. Kneed in the crushed remaining sugar, or enough to make a smooth, firm dough. Dark chocolate 1 lb 8 oz 675 g 5. Roll the gum paste into a cylinder. Coat it with a light film Almonds, toasted 4 oz 112 g of shortening (to prevent drying) and wrap tightly in plastic and chopped 4 lb 12 oz 2137 g film. Let stand overnight. Total weight:

MetricConversion Factors Appendix 2 Weight Temperature 1 ounce equals 28.35 grams To convert Fahrenheit to Celsius: Subtract 32, then multiply by 5⁄9. 1 gram equals 0.035 ounce Example: Convert 140°F to Celsius. 1 pound equals 454 grams 140 – 32 = 108 1 kilogram equals 2.2 pounds 108 × 5⁄9 = 60°C Volume To convert Celsius to Fahrenheit: Multiply by 9⁄5 then add 32. 1 fluid ounce equals 29.57 milliliters Example: Convert 150°C to Fahrenheit. 1 milliliter equals 0.034 fluid ounce 150 × 9⁄5 = 270 1 cup equals 237 milliliters 1 quart equals 946 milliliters 270 + 32 = 302°F 1 liter equals 33.8 fluid ounces Note: The metric measurements in the recipes in this book are not Length equivalent to the corresponding U.S. measurements. See page 21 for a complete explanation. 1 inch equals 25.4 millimeters 1 centimeter equals 0.39 inch 1 meter equals 39.4 inches 733

Decimal Equivalents of 3Appendix Common Fractions FRACTION ROUNDED TO 3 PLACES ROUNDED TO 2 PLACES 5⁄6 0.833 0.83 4⁄5 0.8 0.8 3⁄4 0.75 0.75 2⁄3 0.667 0.67 5⁄8 0.625 0.63 3⁄5 0.6 0.6 1⁄2 0.5 0.5 1⁄3 0.333 0.33 1⁄4 0.25 0.25 1⁄5 0.2 0.2 1⁄6 0.167 0.17 1⁄8 0.125 0.13 ⁄1 10 0.1 0.1 ⁄1 12 0.083 0.08 ⁄1 16 0.063 0.06 ⁄1 25 0.04 0.04 734

Approximate Volume Appendix Equivalents of Dry Foods 4 The following equivalents are rough averages only. Actual Following common practice, volume measures in this chart weight varies considerably. For accurate measurement, weigh are represented as common fractions rather than as decimals. all ingredients. Bread flour, sifted Cornstarch, sifted Baking powder (phosphate type and 1 lb = 4 cups 1 lb = 4 cups sodium aluminum sulfate type) 1 cup = 4 oz 1 cup = 4 oz 1 oz = 4 tbsp = 1⁄4 cup 1 oz = 2 tbsp Bread flour, unsifted 1 tbsp = 0.25 oz 0.25 oz = 11⁄2 tsp 1 lb = 31⁄3 cups 1 tbsp = 0.5 oz 1 cup = 4.75 oz Cornstarch, unsifted 1 tsp = 0.17 oz 1 lb = 31⁄2 cups Cream of tartar Cake flour, sifted 1 cup = 4.5 oz 1 oz = 4 tbsp 1 lb = 41⁄4 cups 1 oz = 31⁄2 tbsp 0.25 oz = 1 tbsp 1 cup = 3.75 oz 1 tbsp = 0.29 oz 1 tsp = 0.08 oz Salt Cake flour, unsifted Cocoa, unsifted 1 oz = 41⁄2 tsp 1 lb = 31⁄2 cups 1 lb = 5 cups 0.25 oz = 11⁄4 tsp 1 cup = 4.5 oz 1 cup = 3.2 oz 1 tsp = 0.2 oz 1 oz = 5 tbsp Ground spices Granulated sugar 1 tbsp = 0.2 oz 1 oz = 14 tsp 1 lb = 21⁄4 cups 0.25 oz = 31⁄2 tsp 1 cup = 7 oz Gelatin, unflavored 1 tsp = 0.07 oz 1 oz = 3 tbsp Grated lemon zest Confectioners’ sugar, sifted 0.25 oz = 21⁄4 tsp 1 oz = 4 tbsp 1 lb = 4 cups 1 tbsp = 0.33 oz 1 tsp = 0.08 oz 1 cup = 4 oz 1 tsp = 0.11 oz Confectioners’ sugar, unsifted Baking soda 1 lb = 31⁄2 cups 1 oz = 51⁄4 tsp 1 cup = 4.5 oz 0.25 oz = 11⁄3 tsp 1 tbsp = 0.57 oz 1 tsp = 0.19 oz 735

Temperature Calculations for 5Appendix Yeast Doughs In Chapter 7 (p. 123), a simple formula is presented to enable you A simple formula can be used to calculate how much crushed ice to calculate the correct water temperature for a mixed dough of a to use. specified temperature. This formula is sufficient for most straight doughs made in small batches. However, other calculations may This formula is based on the fact that it requires 144 BTUs of sometimes be required. These are detailed here. heat energy to melt 1 pound ice. A BTU (British thermal unit) is the amount of heat needed to raise the temperature of 1 pound water Machine Friction 1°F. Therefore, it takes 144 BTUs to melt 1 pound ice, but only 1 more BTU to heat that pound of melted ice from 32° to 33°F. Machine friction depends on many factors, including the type of mixer, amount of dough, stiffness of dough, and mixing time. This You can use the following formula without understanding how it friction may be determined for each dough prepared, assuming a is derived. For those who wish to know where the formula comes constant batch size. from, however, an explanation follows the formula and sample calcu- lation. Please note that this formula is more accurate than many of Ice Calculation those you will see elsewhere. Many other formulas allow for the heat energy needed to melt the ice, but don’t account for the fact that the If your tap water is warmer than the water temperature you need melted ice is also warmed up to the final water temperature. for a batch of dough, you can cool the water with crushed ice. Also, please remember that the ice counts as part of the water for the dough. PROCEDURE: Determining Machine Friction 1. Prepare a batch of dough, first measuring the room Example: temperature, flour temperature, and water temperature. Room temperature = 72°F Add these three figures. Flour temperature = 65°F Water temperature = 75°F 2. Measure the temperature of the dough as it comes Dough temperature = 77°F from the mixer. Multiply this figure by 3. 1. 72 + 65 + 75 = 212 3. Subtract the result of step 1 from the result of step 2. 2. 77 × 3 = 231 This is the machine friction. 3. 231 – 212 = 19 Machine friction = 19°F 4. Use this factor when calculating the water temperature required for subsequent batches of this particular dough, as explained on page 123. 736

TEMPERATURE CALCULATIONS FOR YEAST DOUGHS 7 3 7 PROCEDURE: Determining Ice Requirement 1. Measure the temperature of the tap water. Subtract the 3. Subtract the ice weight from the total water needed to water temperature needed for your dough from the tap get the weight of the tap water needed. water temperature. This number is the temperature decrease needed. Total water Ice Tap water Tap water temperature Desired water temperature Example: For a batch of bread, you need 16 lb water at Temperature decrease 58°F. Your tap water is 65°F. How much tap water, and how much ice should you use? 2. Calculate the weight of ice needed by using the following formula. 16 lb 65 58 16 lb 7 Ice 177 Ice weight Total water Temperature decrease Tap water temperature 112 65 112 112 lb 0.63 lb 177 Total water is the weight of water needed for the 10 oz dough recipe. Tap water 16 lb – 10 oz 15 lb6 oz You need 10 oz ice plus 15 lb 6 oz tap water. The formula in the Procedure for Determining Ice Requirement To make the calculations easier to read, we adopt the is based on the fact that the number of BTUs needed to raise following abbreviations. Then we substitute them in our basic the ice to the desired water temperature equals the number of equation and proceed to simplify it mathematically. BTUs lost by the tap water when it is cooled to the desired temperature. I Ice weight W Tap water weight This can be expressed as follows: WI Total water required in recipe T Tap water temperature BTUs to melt ice plus BTUs lost by tap water D Desired temperature BTUs to heat melted ice to desired temperature Remember, as explained earlier, that 144 BTUs are needed BTUs to melt ice plus BTUs lost by tap water to  melt 1 pound ice and that 1 BTU is needed to heat 1 pound BTUs to heat melted ice to water 1°F. desired temperature Therefore, the three BTU values in the above equation can each be expressed mathematically: (I 144) (I (D 32)) ((W I) I) (T D) BTUs to melt ice Ice weight (in pounds) 144 I (144 D 32) ((W I) (T D)) (I (T D)) (I (144 D 32)) (I (T D)) (W I) (T D) BTUs to heat melted ice Ice weight Degrees of to temperature temperature rise I (144 D 32 T D) (W I) (T D) or I (112 T) (W I) (T D) Ice weight Desired temperature – 32 F I (W I) (T D) 112 T BTUs lost by tap water Weight of tap water Degrees of temperature drop Ice Total water Temperature decrease Tap water temperature 112 or (Total water –Ice) Tap water temperature –Desired temperature

Egg Safety Appendix 6 Egg products, including whole, clean, uncracked shell eggs, are Preparation Guidelines sometimes contaminated with Salmonella enteritidis, and thus are a potential source of foodborne disease. Egg products should To ensure food safety, whole eggs should be cooked until the white be handled, stored, cooked, and cooled according to the guide- and yolk are firm. Egg-containing dishes, including quiches and lines for potentially hazardous foods, as explained in Chapter 2. casseroles, should be cooked to an internal temperature of 160°F. Scrambled eggs need to be cooked until firm throughout with no The following guidelines apply primarily to fresh shell eggs. visible liquid egg remaining. Egg white coagulates between 144°F Note in particular that, to be safe, fresh eggs must be cooked until and 149°F and the yolk between 149°F and 158°F. Therefore, it is the yolk and white are completely firm. For dishes that include not necessary to cook eggs until rubbery in order to kill any bacteria raw or undercooked eggs, always use pasteurized egg products. that may be present. Storage • A good rule of thumb is that whole eggs should be cooked until the white and yolk are completely coagulated (set). • Per USDA/FSIS, store shell eggs and liquid eggs (eggs removed from their shell) at 40°F (4.4°C) or below, do not freeze. • Cook scrambled eggs in small batches no larger than 3 quarts according to rate of service, until firm throughout and there is • Store shell eggs in their case. no visible liquid egg remaining. • Store away from foods with strong odors (such as fish, apples, • Pooling eggs, the practice of breaking large quantities of eggs cabbage, or onions). together and holding before or after cooking, greatly • Rotate—First in/First out. increases the risk of bacterial growth and contamination. Handling • Never leave egg or egg-containing dishes at room temperature for more than one hour (including preparation and service time). • Always wash hands with soap and warm water. • Take out only as many eggs as are needed for immediate use. • Egg dishes for those who are pregnant, elderly, very young, or ill should be thoroughly cooked. These groups at highest risk Do not stack egg flats (trays) near the grill or stove. should avoid consuming raw or undercooked eggs. Pasteurized • Use only clean, uncracked eggs. egg products are a low-risk alternative for these groups. • Eggs should not be washed before using; they are washed • Hold cold egg dishes below 40°F. and sanitized before they are packed. • Hold hot egg dishes above 140°F. Do not hold hot foods on • Use clean, sanitized utensils and equipment. • Never mix the shell with internal contents of the egg. buffet line for longer than one hour. • Do not reuse a container (blender, bowl, mixer) after it has • Always cook eggs and egg dishes before placing on steam table. had raw egg mixture in it. Clean and sanitize the container • Do not combine eggs that have been held in a steam table pan thoroughly before using again. • Never leave egg dishes at room temperature more than one with a fresh batch of eggs. Always use a fresh steam table pan. hour (including preparation and service time). • Do not add raw egg mixture to a batch of cooked scrambled eggs held on a steam table. • When refrigerating a large quantity of a hot egg-rich dish or left- overs, divide into several shallow containers so it will cool quickly. Source: Website of the American Egg Board (http://www.aeb.org/ foodservice/egg-safety-handling) 738

Glossary Many culinary terms in common use are taken from the French. Bagged: A cookie makeup method in which the dough is shaped and Phonetic guides for difficult-to-pronounce words are included deposited on the pan or sheet using a pastry bag. here, using English sounds. However, exact renderings are impos- sible in many cases because the French language has a number of Baked Alaska: A dessert consisting of ice cream on a sponge cake base, sounds that do not exist in English. covered with meringue and browned in the oven. 1-2-3 dough: A pastry dough made of one part sugar, two parts fat, and Baked custard: A custard that is baked undisturbed so it sets into a solid. three parts flour, by weight. Baked meringue: Any meringue mixture that is baked until dry. Absorption: The amount of water a flour can take up and hold while being made into a simple dough. Absorption is based on a predetermined Baker’s cheese: A soft, unaged cheese used to make pastry fillings, cheese- standard dough consistency or stiffness; expressed as a percentage of cake, and similar products. the weight of flour. Baker’s percentage: A method of expressing ratios of ingredients in a bak- Active dry yeast: A dry, granular form of yeast that must normally be rehy- ing formula in which the weight of each ingredient is expressed as a drated before using. percentage of the weight of the flour. Aerobic: Requiring oxygen to live and grow; said of some bacteria. Baking ammonia: A leavening ingredient that releases ammonia gas and Air cell: A tiny bubble of air, created by creaming or foaming, that assists in carbon dioxide. leavening a dough or batter. Baking chocolate: A chocolate product in which another fat is substituted Allergen: A substance that triggers an allergic reaction. for part of the cocoa butter. All-purpose flour: Flour formulated to be slightly weaker than bread flour Baklava: A Greek or Middle Eastern dessert made of nuts and phyllo dough so it also can be used for pastries. and soaked with syrup. Allumette: French for “matchstick”; any puff pastry item made in thin Bar: A cookie makeup method in which the dough is shaped into flattened sticks or strips. cylinders, baked, and sliced crosswise into individual cookies; also, a Almond paste: A mixture of finely ground almonds and sugar. cookie made by this method. Amylase: An enzyme in flour that breaks down starches into simple Barm: A thin or batter-like sourdough starter. sugars. Anaerobic: Requiring an absence of oxygen to live and grow; said of some Batter: A semiliquid mixture containing flour or other starch, used for the production of such products as cakes and breads and for coating prod- bacteria. ucts to be deep fried. Anaphylaxis: A sudden and severe allergic reaction of the immune Baumé: A unit of measure indicating the specific gravity of a solution, system. often used to indicate sugar concentration. Angel food cake: A type of cake made of meringue (egg whites and sugar) Baumkuchen (BOWM koo khen): A cake made by adding one thin layer of and flour. batter at a time to a pan and browning lightly under a broiler after each Angel food method: A cake-mixing method that involves folding a mixture addition, repeating until the cake is the desired thickness. of flour and sugar into a meringue. Bavarian cream: A light, cold dessert made of gelatin, whipped cream, Apple charlotte: A dessert of apples cut up and baked in a mold lined with and custard sauce or fruit. bread slices. Bavarois (bah var WAH): French for Bavarian cream. AP weight: As purchased; the weight of an item before trimming. Artisan bread: Bread made by a skilled manual worker; usually refers to Beignet soufflé (ben YAY soo FLAY): A type of fritter made with éclair paste, which puffs up greatly when fried. handmade breads made using traditional methods and with natural ingredients only. Benching: An intermediate fermentation and resting period for yeast Ash: The mineral content of flour; expressed as a percentage of the total doughs, after folding and before rounding or preshaping. weight. Autolyse: A resting period early in the mixing procedure of yeast doughs Betty: A baked dessert consisting of layers of fruit and cake crumbs. during which the flour fully absorbs the water. Baba: A type of yeast bread or cake that is soaked in syrup. Biga: A yeast pre-ferment made as a stiff dough. Babka: A type of sweet yeast bread or coffee cake. Bagel: A ring-shaped lean yeast dough product made from a very stiff Biscuit method: A mixing method in which the fat is mixed with the dry dough. ingredients before the liquid ingredients are added. Black Forest torte: A chocolate sponge layer cake filled with whipped cream and cherries. Blancmange (blaw MAWNGE): (1) An English pudding made of milk, sugar, and cornstarch. (2) A French dessert made of milk, cream, almonds, and gelatin. Blitz puff pastry: A type of pastry mixed like a very flaky pie dough, then rolled and folded like puff pastry. 739

7 4 0 GLOSSARY Bloom: (1) A whitish coating on chocolate caused by separated cocoa but- Challah: A rich egg bread, often made as a braided loaf. ter. (2) To hydrate gelatin. (3) The relative strength or gelling power of a grade of gelatin. Charlotte: (1) A cold dessert made of Bavarian cream or other cream in a special mold, usually lined with ladyfingers or other sponge products. Blown sugar: Pulled sugar made into thin-walled, hollow shapes by being (2) A hot dessert made of cooked fruit and baked in a special mold blown up like a balloon. lined with strips of bread. Boiled icing: Italian meringue used as a cake icing. Charlotte ring: A metal ring used as a mold for charlottes and other Bolting: The process of sifting flour, primarily to separate the bran. desserts. Bombe: A type of frozen dessert made in a dome-shaped mold. Boston cream pie: Not a pie, but a sponge cake or other yellow cake filled Chef de cuisine: The head of a kitchen. with pastry cream and topped with chocolate fondant or confection- Chef garde manger: Pantry chef. ers’ sugar. Chemical leavener: A leavener such as baking soda, baking powder, or Boulanger (boo lawn ZHAY): The bread baker, who prepares breads and baking ammonia, which releases gases produced by chemical other yeast goods, including such breakfast items as brioche, crois- reactions. sants, and Danish pastry. Chiffon cake: A light cake made by the chiffon method. Boulanger, A.: An eighteenth-century Parisian credited with starting the first restaurant. Chiffon method: A cake-mixing method that involves the folding of whipped egg whites into a batter made of flour, egg yolks, and oil. Bran: The hard outer covering of kernels of wheat and other grains. Bran flour: Flour to which bran flakes have been added. Chiffon pie: A pie with a light, fluffy filling containing egg whites and, usu- Bread flour: Strong flour, such as patent flour, used for breads. ally, gelatin. Break system: A milling system to produce various grades of flour by Chocolate: Any of a number of products made from fermented, roasted, repeatedly breaking the grains between rollers, and sifting. ground cocoa (or cacao) beans. Often with the addition of sugar, fla- vorings, and other ingredients. Brioche: Rich yeast dough containing large amounts of eggs and butter; a product made from this dough. Chocolate liquor: Unsweetened chocolate, consisting of cocoa solids and cocoa butter. Also called cocoa mass. Brix: A unit of measure indicating the sugar concentration of a solution. Brown sugar: Regular granulated sucrose containing impurities that give Chocolate truffle: A small ball of chocolate ganache, served as a confection. it a distinctive flavor and color. Cholesterol: A fatty substance found in foods derived from animal prod- Buttercream: An icing made of butter and/or shortening blended with ucts and in the human body; a high level of cholesterol has been linked confectioners’ sugar or sugar syrup and, sometimes, other to heart disease. ingredients. Christmas pudding: A dark, heavy steamed pudding made of dried and Butterfat: The fat in dairy products. Also called milk fat. candied fruits, spices, beef suet, and crumbs. Buttermilk: (1) The milky liquid drained off after cream is churned to make Ciabatta: A type of Italian bread made from a very slack dough deposited butter. Rarely sold. (2) Milk, usually low-fat or fat-free, that has been on pans with minimal shaping. cultured by bacteria to resemble the original buttermilk (definition 1). Cleanup stage: A stage of yeast dough mixing in which the ingredients Cabinet pudding: A baked custard containing sponge cake and fruit. become fully incorporated into a dough; so-called because the formed Cake flour: A fine white flour made from soft wheat. dough “cleans up” formerly unmixed ingredients from the mixing Calorie: The amount of heat needed to raise the temperature of 1 kilogram bowl. of water 1 degree Celsius. Clear flour: A tan-colored wheat flour made from the outer portion of the endosperm. Cannoli: Fried Italian pastries made in tube shapes, generally with a sweet cream or cheese filling (singular form: cannolo). Coagulation: The process by which proteins become firm, usually when heated. Caramelization: The browning of sugars caused by heat. Caramelize: To change sugar into caramel by means of heat. Coating chocolate: A sweetened chocolate similar in appearance to cou- Carbohydrate: Any of a group of compounds composed of carbon, hydro- verture but with other fats substituted for part of the cocoa butter. gen, and oxygen atoms, including starches and sugars, that supply Cobbler: A fruit dessert similar to a pie, but without a bottom crust. energy to the body. Cocoa: The dry powder that remains after cocoa butter is pressed out of Carême, Marie-Antoine: Important and influential nineteenth-century chocolate liquor. cook and pastry chef. Cocoa bean: Seed of the cacao tree. Fermented, roasted, and ground to Carotenoid: An orange-yellow pigments present in many plant products, make cocoa and chocolate products. including unbleached flour; responsible for the creamy color of flour. Cocoa butter: A white or yellowish fat found in natural chocolate. Cassata: An Italian-style bombe, usually with three layers of different ice creams, plus a filling of Italian meringue. Cocoa mass: Unsweetened chocolate, consisting of cocoa solids and cocoa butter. Also called chocolate liquor. Cast sugar: Sugar boiled to the hard-crack stage and then poured into molds to harden. Also called poured sugar. Cold charlotte: A dessert consisting of Bavarian cream made in a mold lined with a sponge-cake product. Celiac disease: A reaction to gluten in which the lining of the intestine is damaged. Common meringue: Egg whites and sugar whipped to a foam. Also called French meringue. Celsius scale: The metric system of temperature measurement, with 0°C at the freezing point of water and 100°C at the boiling point of water. Complex presentation: A dessert plating style consisting of an arrange- ment of two or more desserts plus sauces and garnishes. Centi-: Prefix in the metric system meaning one-hundredth. Complex sugar: A large sugar molecule containing at least 12 carbon atoms. Sucrose or table sugar is a complex sugar. See also Simple sugar.

GLOSSARY 7 4 1 Compote: Cooked fruit served in its cooking liquid, usually a sugar syrup. Crêpe (krep): A very thin French pancake, often served rolled around a Compressed yeast: Live, moist yeast, made into dense cakes. Also called filling. Fresh yeast. Crêpes Suzette: French pancakes served in a sweet sauce flavored with orange. Conching: A step in the manufacturing of chocolate, the purpose of which is to create a fine, smooth texture. Crisp: (1) A baked fruit dessert with a streusel topping. (2) A confection or garnish consisting of a very thin slice of fruit that has been dried. Condensed milk: Heavily sweetened milk that has had 60% of the water content removed. Critical control point (CCP): An action that can be taken to eliminate or minimize a food safety hazard. Confectioners’ chocolate: See Couverture. Confectioners’ sugar: Sucrose ground to a fine powder and mixed with a Croissant (krwa SAWN): A flaky, buttery yeast roll shaped like a crescent and made from a rolled-in dough. little cornstarch to prevent caking. Cross-contamination: The transfer of pathogens to food from another Confiseur (cone fee SUR): A confectioner, or candy maker. food or from work surfaces or equipment. Contact method: A decorating technique in which the tip of a paper cone Crumb: The interior of a baked item, distinct from the crust. of icing stays in contact with the decorated surface. Crumb crust: A piecrust made of cookie crumbs, butter, and sugar. Crystallize: To form crystals, as in the case of dissolved sugar. Contaminated: Containing a harmful substance not originally present in Cuisinier (kwee zeen YAY): A cook; the head of a kitchen. the food. Custard: A liquid thickened or set by the coagulation of egg protein. Dark chocolate: Sweetened chocolate that consists of chocolate liquor Cooked fruit method: A method for making pie fillings in which the fruit is cooked and thickened before being placed in the pie crust. and sugar. Cooked juice method: A method for making pie fillings in which the fruit Dark couverture: Couverture consisting of chocolate liquor and sugar; juices are cooked, thickened, and mixed with the fruit. contains no milk solids. Cookie: North American name for a small, flat, baked treat, usually con- Deci-: Prefix in the metric system meaning one-tenth. taining fat, flour, eggs, and sugar. Known in England and other English- Décor: Small food items whose primary purpose is decoration. speaking countries as “biscuit.” Décorateur: A pastry chef who specializes or is skilled in decorative work, Cornstarch pudding: A sweetened liquid, usually milk and flavorings, such as showpieces, sugar work, and fancy cakes. boiled with cornstarch to thicken it. Degree Celsius: Unit of measure of temperature in the metric system. One Corn syrup: A syrup made from corn, consisting mostly of glucose. degree Celsius is 1/100 of the temperature range between the freezing Corrective action: In the HACCP system, a procedure that must be fol- point and the boiling point of water. lowed whenever a critical limit is not met. Demerara sugar: A type of crystalline brown sucrose. Dessert syrup: A flavored sugar syrup used to flavor and moisten cakes Coulis (koo LEE): A sweetened fruit purée, used as a sauce. Coupe: A dessert consisting of one or two scoops of ice cream or sherbet and other desserts. placed in a dish or glass and topped with any of a number of syrups, Devil’s food cake: A chocolate cake made with a high percentage of baking fruits, toppings, and garnishes; a sundae. soda, which gives the cake a reddish color. Couverture: Natural, sweet chocolate containing no added fats other than Diastase: Various enzymes found in flour and in diastatic malt that convert natural cocoa butter; used for dipping, molding, coating, and similar starch into sugar. purposes. Also called Confectioners chocolate. Disaccharide: A complex or double sugar, such as sucrose. Cracked wheat: A type of wheat meal in which the grains are broken into Dobos torte: A Hungarian cake made of seven thin layers, filled with choc- coarse pieces. olate buttercream, and topped with caramelized sugar. Cream cheese: A soft, fresh cheese with a high milk fat content. Cream pie: An unbaked pie containing a pastry cream-type filling. Docking: Piercing or perforating pastry dough before baking in order to Cream pudding: A boiled pudding made of milk, sugar, eggs, and starch. allow steam to escape and to avoid blistering. Creaming: The process of beating fat and sugar together to blend them Double-acting baking powder: Baking powder that releases some of its uniformly and to incorporate air. gases when it is mixed with water and the remaining gases when it is heated. Creaming method: A mixing method that begins with the blending of fat and sugar; used for cakes, cookies, and similar items. Double-panning: Placing a baking sheet or pan on or in a second pan to prevent scorching the bottom of the product being baked. Crème anglaise (krem awn GLEZZ): A light vanilla-flavored custard sauce made of milk, sugar, and egg yolks. Dough conditioner: Any of a variety of ingredients added by the baker dur- ing production of yeast products to improve gluten development, aid Crème brûlée: French for “burnt cream”; a rich custard with a brittle top yeast fermentation, and delay staling. Also called dough improver. crust of caramelized sugar. Dough relaxation: A period of rest in the production of yeast dough during Crème caramel: A custard baked in a mold lined with caramelized sugar, which gluten strands become adjusted to their new length and become then unmolded. less tight. Crème chantilly (krem shawn tee YEE): Sweetened whipped cream fla- Dough strength: An indication of the texture and gluten development of a vored with vanilla. yeast dough; a combination of elasticity, tenacity, and extensibility. Crème Chiboust (krem shee BOO): A cream filling made of pastry cream, Drained weight: The weight of solid canned fruit after draining off the juice. gelatin, meringue, and flavorings. Dredge: To sprinkle or coat thoroughly with sugar or another dry powder. Dried whole milk: A powdered form of whole milk with the water content Crème fraîche (krem fresh): A slightly aged, cultured heavy cream with a slightly tangy flavor. removed. Crémeux: A type of cream or pudding consisting of crème anglaise plus one or more thickeners or binders, such as chocolate, gelatin, or butter.

7 4 2 GLOSSARY Drop batter: A batter that is too thick to pour but will drop from a spoon in Flow of food: The path food travels in a food service operation, from lumps. receiving to serving. Dropped: A cookie makeup method in which portions of dough are meas- Foaming: The process of whipping eggs, with or without sugar, to incorpo- ured with a scoop or spoon and dropped onto a baking pan. rate air. Drop-string method: A decorating technique in which the tip of a paper Focaccia: A flat Italian bread similar to a thick pizza dough. cone of icing stays above the decorated surface and the icing drops as Fondant: A type of icing made of boiled sugar syrup that is agitated so it a string onto the surface. Also used to suspend strings of icing between two points. crystallizes into a mass of extremely small white crystals. Food Danger Zone: The temperature range of 40° to 140°F (4.5° to 60°C), in Durum flour: Flour made from durum wheat, a high-gluten wheat, and used primarily to make spaghetti and other dried pasta. which bacteria grow rapidly. Food intolerance: A nonallergic reaction to a food that may be character- Dutch process cocoa or dutched cocoa: Cocoa processed with an alkali to reduce its acidity. ized by any of a variety of undesirable symptoms. Formula: A set of ingredients and quantities and, usually, instructions for Éclair: A cylindrical piece of baked éclair paste with a pastry cream filling. Éclair paste: A paste or dough made of boiling water or milk, butter, flour, preparing a bakery product; a baker’s recipe. Fortified nonfat or low-fat milk: Milk that has had all or part of the fat and eggs; used to make éclairs, cream puffs, and similar products. removed and that contains added substances, such as vitamins A and Egg-foam cake: A cake leavened primarily by whipped eggs; it usually has D, that increase its nutritional value. a low percentage of fat. Fougasse: A regional French bread made in the shape of a trellis or ladder. Elasticity: The ability of a dough to spring back when it is stretched. Four-fold: A technique used to increase the number of layers in puff pastry Empty calorie: A food that provides few nutrients per calorie. or Danish pastry by folding the dough in fourths. Emulsified shortening: Shortening containing emulsifiers and used for Frangipane: A type of almond-flavored cream. French bread: Any of a variety of crisp-crusted yeast breads usually con- high-ratio cakes. sisting only of flour, water, yeast, and salt. French doughnut: A fried pastry made of choux paste. Emulsion: A uniform mixture of two or more normally unmixable substances. French meringue: Egg whites and sugar whipped to a foam; also called Endosperm: The starchy inner portion of grain kernels. common meringue. English muffin: A yeast dough product made in the shape of a disk and French pastry: Any of a variety of small fancy cakes and other pastries, usually in single-portion sizes. cooked on a griddle. French-style ice cream: Ice cream containing egg yolks. Fresh yeast: See Compressed yeast. Enriched flour: Flour to which vitamins and minerals are added to com- Fritter: A deep-fried item made of or coated with a batter or dough. pensate for the nutrients lost when the bran and germ are removed. Frozen mousse: A still-frozen dessert containing whipped cream. Frozen soufflé: A frozen mousse served in a soufflé dish or ramekin so that EP weight: Edible portion; the weight of an item after trimming. it resembles a baked soufflé. Escoffier, Georges-August: Most important chef of late nineteenth and Frozen yogurt: A frozen dessert similar to ice cream but made with yogurt instead of or in addition to milk. early twentieth century; organized cooking principles and kitchen Fruit cake: A loaf cake containing a high percentage of dried and candied hierarchy. fruits and, usually, nuts. Fruit gratin: A dessert consisting of fruit plus a topping, browned under a Evaporated milk: Milk, either whole or skim, that has had 60% of the water broiler. removed. Fruit pie: A baked single- or double-crust pie with a fruit filling. Fruit torte: A layer cake topped with a decorative arrangement of fruit. Extensibility: The ability of a dough to be stretched. Fungus: A class of organisms that includes yeasts, molds, and Extract: A flavoring ingredient consisting of flavorful oils or other sub- mushrooms. Fusion cuisine: The use of techniques and ingredients from more than one stances dissolved in alcohol. regional cuisine in a single dish. Ganache (gah NAHSH): A rich cream made of sweet chocolate and heavy Extraction: The portion of the grain kernel separated into a particular cream. grade of flour. Usually expressed as a percentage. Garnish: An edible item added to another food as a decoration or accompaniment. Facultative: Able to live and grow with or without the presence of oxygen; Gâteau (gah tow): French word for “cake.” said of some bacteria. Gâteau St-Honoré: A pastry consisting of a base made of short pastry and pâte à choux and a cream filling, usually crème Chiboust or crème Fat: Any of a group of compounds consisting of chains of fatty acids that diplomat. supply energy to the body in a concentrated form. Gaufre (GO fr): French for “waffle.” Gelatin: A water-soluble protein extracted from animal tissue; used as a Fermentation: The process by which yeast changes carbohydrates into jelling agent. carbon dioxide gas and alcohol. Fiber: A type of complex carbohydrate that is not absorbed by the body but is necessary for the proper functioning of the digestive system. Final development stage: The stage of yeast dough mixing in which gluten becomes smooth and elastic. Flaky piecrust: A piecrust that has a flaky texture due to layers of fat sand- wiched between layers of dough. Flaky pie dough: A pie dough that has a flaky texture when baked. See Flaky piecrust. Flat icing: A simple icing made of confectioners’ sugar and water, usually used for Danish pastries and sweet rolls. Flooding: Covering a plate, or a portion of a plate, with sauce. Flour-batter method: A cake-mixing method in which the flour is first mixed with the fat.

GLOSSARY 7 4 3 Gelatinization: The process by which starch granules absorb water and Hydration: The process of absorbing water. swell in size. Hydrogenation: A process that converts liquid oils to solid fats (shorten- Gelato: Italian ice cream. ings) by chemically bonding hydrogen to the fat molecules. Gelée (zhuh LAY): (1) A liquid thickened with gelatin. (2) Any other kind of Ice cream: A churn-frozen mixture of milk, cream, sugar, flavorings, and, jelly, especially one set with pectin. sometimes, eggs. Genoise: A sponge cake made by whipping whole eggs with sugar and Ice milk: A frozen dessert similar to ice cream, but with a lower fat folding in flour and, sometimes, melted butter. content. Germ: The plant embryo portion of a grain kernel. Icebox: A cookie makeup method in which the dough is shaped into cylin- Glacé (glah SAY): (1) Glazed; coated with icing; (2) frozen. ders, refrigerated until firm, and then sliced. Glacier (glah see YAY): A chef whose specialty is ice cream. Glaze: (1) n. A shiny coating, such as a syrup, applied to a food. (2) v. To Ice: A frozen dessert made of water, sugar, and fruit juice. Icing comb: A plastic triangle with toothed or serrated edges; used for tex- make a food shiny or glossy by coating it with a glaze or by browning it under a broiler or in a hot oven. turing icings. Gliadin: A protein in wheat flour that combines with another protein, glu- Icing screen: A screen on which cakes are set when iced or glazed, allowing tenin, to form gluten. excess to run off. Glucose: A simple sugar available in the form of a clear, colorless, tasteless Improved mix: A yeast dough mixing technique that combines a medium syrup. mixing period with a medium fermentation period. Gluten: An elastic substance formed from proteins present in wheat flours Initial development stage: The first part of the development stage of mix- that gives structure and strength to baked goods. ing yeast doughs, in which the dough still appears rough and undermixed. Glutenin: See Gliadin. Gluten window: A thin membrane of yeast dough made in order to test Instant dry yeast: A dry, granular yeast product that does not require hydration before being added to doughs. gluten development. Instant starch: A starch that thickens a liquid without cooking because it Gram: The basic unit of weight in the metric system; equal to about one- has been precooked. thirtieth of an ounce. Intensive mix: A yeast dough mixing technique that combines a long mix- Granita: Italian equivalent of the French term Granité. ing period with a short fermentation period. Granité (grah nee TAY): A coarse, crystalline frozen dessert made of water, Inversion: A chemical process in which a double sugar splits into two sim- sugar, and fruit juice or another flavoring. ple sugars. Granulated sugar: Sucrose in a fine crystalline form. Invert sugar: A mixture of two simple sugars, dextrose and levulose, Gum paste: A type of sugar paste or pastillage made with vegetable gum. resulting from the breakdown of sucrose. HACCP: Hazard Analysis Critical Control Points. HACCP is a food safety sys- Isomalt: A compound derived from sucrose, used as a dietary sugar substi- tem of self-inspection designed to highlight hazardous foods and to tute and as an alternative to sugar in decorative sugar work. ensure proper food handling, by identifying, monitoring, and control- ling dangers of food contamination. Italian meringue: A meringue made by whipping a boiling syrup into egg whites. Half-and-half: A kind of high-fat milk or low-fat cream containing 10 to 18% milk fat. Jalebi: A type of Indian dessert made of deep-fried batter soaked in syrup. Japonaise (zhah po nez): A baked meringue flavored with nuts. Hard meringue: A meringue baked until crisp. Kernel paste: A nut paste, similar to almond paste, made of apricot ker- Hard sauce: A flavored mixture of confectioners’ sugar and butter; often nels and sugar. served with steamed puddings. Kilo-: Prefix in the metric system meaning one thousand. Hard wheat: Wheat high in protein. Kirsch: A clear alcoholic beverage distilled from cherries. Hazard: A potentially dangerous food condition caused by contamination, Kirsch torte: A torte made of genoise, meringue disks, and buttercream, growth of pathogens, survival of pathogens, or presence of toxins. and flavored with kirsch. Head baker: The professional in charge of staff and production in a Kugelhopf: A type of rich, sweet bread or coffee cake, usually made in a bakery. tube-type pan. Hearth bread: A bread baked directly on the bottom of the oven, not in a Lactobacilli: A group of bacteria primarily responsible for producing the pan. acidity in sourdough starters. Heavy pack: A type of canned fruit or vegetable with very little added Lacto-ovo-vegetarian: A vegetarian diet that allows dairy products and water or juice. eggs. High-fat cake: A cake with a high percentage of fat; distinguished from a Lactose: A form of sugar naturally present in milk. sponge or egg-foam cake. Lacto-vegetarian: A vegetarian diet that allows milk and other dairy High-ratio method: See Two-stage method. products. High-ratio: (1) Term referring to cakes and cake formulas mixed by a spe- Ladyfinger: A small, dry, finger-shaped sponge cake or cookie. cial method and containing more sugar than flour. (2) The mixing Lag phase: A period after bacteria have been introduced to a new environ- method used for these cakes. (3) Term referring to certain specially for- mulated ingredients used in these cakes, such as shortening. ment and before they begin to grow and reproduce. Homogenized milk: Milk processed so the cream does not separate out. Laminated dough: A dough consisting of many alternating layers of dough Hot milk and butter sponge: A sponge cake batter in which a mixture of and butter or other fat. warm milk and melted butter is mixed into the batter. Langue de chat (lawng duh SHAH): A thin, crisp cookie. The French name means “cat’s tongue,” referring to the shape of the cookie.

7 4 4 GLOSSARY Lattice crust: A top crust for a pie made of strips of pastry in a crisscross Microorganism: A life form, such as bacteria, too small to be seen without pattern. a microscope. Lean dough: A dough low in fat and sugar. Milk chocolate: Sweetened chocolate containing milk solids. Leavening: The production or incorporation of gases in a baked product to Milk chocolate couverture: Couverture consisting of chocolate liquor, increase volume and to produce shape and texture. sugar, and milk solids. Lecithin: An emulsifier usually derived from soybeans. Milk fat: The fat content of milk; also called butterfat. Levain: Sourdough starter. Millefeuille (mee foy): French term for napoleon; literally, “thousand Levain-levure: French for yeast pre-ferment. Levure: Commercial yeast. leaves.” Also used for various layered desserts. Light cream: Cream with a fat content of 18 to 30%. Milli-: Prefix in the metric system meaning one-thousandth. Linzertorte: A tart made of raspberry jam and a short dough containing Mineral: An inorganic element, such as calcium, iron, potassium, sodium, nuts and spices. or zinc, that is essential to nutrition. Lipid: Any of a group of compounds containing fats and cholesterol. Mixed fermentation: A type of yeast dough fermentation utilizing both a Liquid levain: A thin or batter-like sourdough starter. Liter: The basic unit of volume in the metric system; equal to slightly more pre-ferment or sour starter and a commercial yeast. Modeling chocolate: A thick paste made of chocolate and glucose that can than 1 quart. Long-fermentation dough: A yeast dough that requires a long fermenta- be molded by hand into decorative shapes. Modified straight dough method: A mixing method similar to the straight tion period. Low-fat milk: Milk with a fat content of 0.5 to 2%. dough method, except the fat and sugar are mixed together first to Macaron: French spelling for macaroon, usually referring to a particular ensure uniform distribution. Used for rich doughs. Molasses: A heavy brown syrup made from sugarcane. style of almond-paste cookie. Molded: A cookie makeup method in which the dough is shaped into cylin- Macaroon: A cookie made of eggs (usually whites) and almond powder, ders, cut into equal portions, and shaped as desired. Monosaccharide: A simple or single sugar such as glucose and fructose. almond paste, or coconut. Monounsaturated fat: A type of fat, normally liquid at room temperature, Maillard reaction: A chemical reaction that causes the browning of pro- that contains one double bond in its carbon chain. Mousse: A soft or creamy dessert made light by the addition of whipped teins and sugars together when subjected to heat. cream, egg whites, or both. Malt syrup: A type of syrup containing maltose sugar, extracted from Muffin method: A mixing method in which the mixed dry ingredients are combined with the mixed liquid ingredients. sprouted barley. Napoleon: A dessert made of layers of puff pastry filled with pastry cream. Marble: To partly mix two colors of cake batter or icing so the colors are in Natural sour: See Sourdough starter. Natural starter: See Sourdough starter. decorative swirls. Net weight: The weight of the total contents of a can or package. Margarine: An artificial butter product made of hydrogenated fats and Nonfat milk: Milk with all the fat removed. Nonfat dried milk: Fat-free milk with all the moisture removed. flavorings. No-time dough: A bread dough made with a large quantity of yeast and Marron: French for “chestnut.” given no fermentation time, except for a short rest after mixing. Marshmallow: A light confection, icing, or filling made of meringue and Nougatine: A mixture of caramelized sugar and almonds or other nuts, used in decorative work and as a confection and flavoring. gelatin (or other stabilizers). Nouvelle cuisine: Important cooking style of the 1960s and 1970s, known Marshmallow icing: Boiled icing with the addition of gelatin. for lighter flavors and elaborate plating styles. Marzipan: A paste or confection made of almonds and sugar and often Nutrient: A substance essential for the functioning or growth of an organism. used for decorative work. Nutrient density: The quantity of nutrients per calorie. Mature (dough): The ideal stage of development for a yeast dough. Oil: A liquid fat. Mature (fruit): Fruit that has completed its development and is physiologi- Old dough: A dough that is overfermented. One-stage method: (1) A cookie-mixing method in which all ingredients cally capable of continuing the ripening process, even after removal are added to the bowl at once. (2) A cake-mixing method in which all from the plant. the ingredients, including high-ratio liquid shortening, are mixed Maza: An early type of bread; cakes of grain paste baked by the ancient together at once. Greeks. Opera cake: A layer cake made of thin sponge layers, coffee-flavored but- Meal: Coarsely ground grain. tercream, and chocolate ganache. Mealy piecrust: A piecrust in which the fat has been mixed in thoroughly Opson: In ancient Greece, any food eaten with bread. enough so the dough does not have a flaky texture. Osmotolerant yeast: A type of yeast that can remain active even in a high Mealy pie dough: A pie dough that has a mealy texture when baked. See concentration of sugar. Used for sweet doughs. Mealy piecrust. Outlining: Drawing shapes on a plate with chocolate or a thick sauce prior Melba sauce: A sweet sauce made of puréed raspberries and, sometimes, to filling in the spaces in those shapes with one or more sauces. red currants. Meringue: A thick, white foam made of whipped egg whites and sugar. Meringue chantilly (shawn tee YEE): Baked meringue filled with whipped cream. Meringue glacée: Baked meringue filled with ice cream. Meter: The basic unit of length in the metric system; slightly longer than 1 yard. Metric system: A measurement system based entirely on decimals.

GLOSSARY 7 4 5 Oven spring: The rapid rise of yeast goods in the oven due to the produc- Petit four sec: An un-iced or unfilled petit four (sec means “dry”), such as a tion and expansion of trapped gases caused by the oven heat. small butter cookie or palmier. Overrun: The increase in volume of ice cream or frozen desserts caused by pH: A measure of the acidity or alkalinity of a substance. the incorporation of air while freezing. Philadelphia-style ice cream: Ice cream containing no eggs. Phyllo (FEE lo) dough: A paper-thin dough or pastry used to make strudels Ovo-vegetarian: Referring to a vegetarian diet that allows eggs. Oxidation: The process that occurs when oxygen reacts with other com- and various Middle Eastern and Greek desserts. Also spelled filo or fillo. Pickup stage: The first stage of yeast dough mixing, in which the loose dry pounds or elements. In the bakeshop, it usually refers to oxidation of components of flour during mixing. ingredients are gradually picked up and incorporated into the develop- Pain d’épice (pan day peece): French for “spice bread.” A type of ing dough. gingerbread. Piping jelly: A transparent, sweet jelly used for decorating cakes. Pain de campagne: French country-style bread. Pithiviers (pee tee vyay): A cake made of puff pastry filled with almond Palmier (palm yay): A small pastry or petit four sec made of rolled, sug- cream. ared puff pastry cut into slices and baked. Plant toxin: Any poison naturally present in plants. Panettone: An Italian sweet bread made in a large loaf, generally contain- Poissonier: The station chef in charge of fish preparation. ing dried and candied fruits. Polyunsaturated fat: A type of fat, normally liquid at room temperature, Panna cotta: An Italian pudding made of cream, gelatin, and flavorings; that contains more than one double bond in its carbon chain. literally, “cooked cream.” Poolish: A thin yeast starter made with equal parts flour and water, plus Paper cone: A tool made of parchment paper formed into a cone and filled commercial yeast. with icing, sauce, or other semi-liquid. Used for decorative work. Pot de crème (poh duh krem): A rich baked custard. Parasite: An organism that can survive only by living on, with, or inside Pound cake: (1) A cake made of equal weights of flour, butter, sugar, and another organism. eggs; (2) any cake resembling this. Parfait: (1) A type of sundae served in a tall, thin glass. (2) A still-frozen Pour batter: A batter thin or liquid enough to pour. See also Drop batter. dessert made of egg yolks, syrup, and heavy cream. Poured fondant: See Fondant. Paris-Brest: A dessert consisting of a ring of baked éclair paste filled with Poured sugar: Sugar boiled to the hard-crack stage and then poured into cream. molds to harden. Also called cast sugar. Pasteurize: To heat-treat substances, such as milk, to kill bacteria that Praline: A confection or flavoring made of nuts and caramelized sugar. might cause disease or spoilage. Pre-ferment: A fermented dough or batter used to provide leavening for a Pastillage (pahs tee yahzh): A sugar paste used for decorative work, which larger batch of dough. becomes very hard when dry. Press: A scaled piece of dough divided into small, equal units in a dough Pastry cream: A thick custard sauce containing eggs and starch. divider. Pastry flour: A weak flour used for pastries and cookies. Profiterole: A small puff made of éclair paste. Often filled with ice cream Pastry method: A mixing method in which the fat is mixed with the dry and served with chocolate sauce. ingredients before the liquid ingredients are added. Also called Biscuit Proofing: Fermenting made-up yeast products to increase their volume method. and lighten their texture before baking. Pâte à choux (paht ah shoo): Éclair paste. Protein: Any of a group of nutrients essential for growth, building body Pâte brisée: A type of rich pastry dough used primarily for tarts. tissue, and basic body functions, and that can also be used for energy Pâte fermentée: Fermented dough, used as a starter for yeast breads. if the diet does not contain enough carbohydrates and fats. Pâte feuilleté (PAHT fuh yuh TAY): French name for puff pastry. Puff pastry: A very light, flaky pastry made from a rolled-in dough and Pâte sablée: A rich, crumbly pastry dough high in fat. Also called short leavened by steam. dough. Pulled sugar: Sugar boiled to the hard-crack stage, allowed to harden Pâte sucrée: A type of pastry dough similar to pâte brisée but higher in slightly, then pulled or stretched until it develops a pearly sheen. sugar. Pullman loaf: A long, rectangular loaf of bread. Patent flour: A fine grade of wheat flour milled from the inner portions of Pumpernickel flour: A coarse, flaky meal made from whole rye grains. the kernel. Punching: A method of expelling gases from fermented dough. Pathogen: A disease-causing microorganism. Purée: A food made into a smooth pulp, usually by being ground or forced Pâtissier (pah tis YAY): A pastry chef. through a sieve. Peasant tart: A baked tart with a custard filling containing prunes. Quenelle (kuh NELL): A small oval portion of food. Pectin: A soluble plant fiber, used primarily as a jelling agent for fruit pre- Recipe: A set of instructions, including ingredients and quantities, for pre- serves and jams. paring a certain dish. See also Formula. Peel: A flat wooden shovel used to place hearth breads in an oven and to Regular shortening: Any basic shortening without emulsifiers, used for remove them. creaming methods and for icings. Pentosan: A category of carbohydrate gums present in wheat flour and Retarder-proofer: An automated, timer-controlled combination of retarder/ having strong water absorption capability. freezer and proofer, used for holding and proofing yeast products. Petit four (p’tee foor): A delicate cake, pastry, cookie, or confection small Retarding: Refrigerating a yeast dough to slow its fermentation. enough to be eaten in one or two bites. Reversed puff pastry: A type of puff pastry made with the dough enclosed Petit four glacé: An iced or cream-filled petit four. between layers of butter.

7 4 6 GLOSSARY Ribbon sponge: A thin sponge cake layer with a decorative design made of Shortening: (1) Any fat used in baking to tenderize the product by shorten- stencil paste. ing gluten strands. (2) A white, tasteless, solid fat formulated for baking or deep frying. Rice condé: A thick, molded rice pudding, usually topped with fruit. Rice impératrice: A rich rice pudding containing whipped cream, candied Short-fermentation straight dough: A yeast dough, usually with a high percentage of yeast, that is fermented for only a short time before fruits, and gelatin. being made up and baked. Rich dough: A dough high in fat, sugar, and/or eggs. Ripe (fruit): Fruit that is at its peak of texture, flavor, and sweetness, and Short mix: A yeast dough mixing technique combining a short mixing period with long fermentation. ready to be consumed. Rolled: A cookie makeup method in which the dough is rolled out into a Simple fold: One part of the procedure for making Danish and croissant dough, which requires folding the dough in thirds. Also called sheet and cut into shapes with cookie cutters. three-fold. Rolled fondant: A dough-like sugar product with the texture of a stiff Simple presentation: A style of plating a dessert consisting of a portion of dough. Rolled into thin sheets and used to cover cakes. one dessert plus optional sauces and garnishes. Rolled-in dough: Dough in which a fat has been incorporated in many lay- Simple sugar: A sugar with the simplest or smallest possible molecule, ers using a rolling and folding procedure. containing 6 carbon atoms. Glucose is a simple sugar. Roller milling: A process of milling wheat into flour that involves repeat- Simple syrup: A syrup consisting of sucrose and water in varying edly cracking and sifting the grain. proportions. Rôtisseur (ro tee sur): Roast cook or meat cook. Rounding: A method of molding a piece of dough into a round ball with a Single-acting baking powder: Baking powder that releases gases as soon as it is mixed with water. smooth surface or skin. Royal icing: A form of icing made of confectioners’ sugar and egg whites; Skim milk: Milk with all the fat removed. Sodium bicarbonate: Baking soda; a chemical that releases carbon diox- used for decorating. Rye blend: A mixture of rye flour and hard wheat flour. ide gas when combined with an acid. Rye flour: Rye grain milled into a flour. Rye meal: Coarse rye flour. Soft meringue: The type of meringue traditionally used for pie toppings; Sabayon: A foamy dessert or sauce made of egg yolks whipped with wine usually with a low percentage of sugar. or liqueur. Soft pie: A single-crust pie with a custard-type filling—that is, a filling that Sablage: See Sanding method. sets or coagulates due to its egg content. Sachertorte: A rich chocolate cake from Vienna. Sacristain (sak ree stan): A small pastry made of a twisted strip of puff Soft wheat: Wheat low in protein. Solid pack: A type of canned fruit or vegetable with no water added. paste coated with nuts and sugar. Sorbet (sor BAY): French for “sherbet.” Sanding method: A pastry- and cookie-mixing method involving blending Sorbetto: Italian for “sherbet.” Soufflé: (1) A baked dish containing whipped egg whites, which cause the the fat with the dry ingredients and then adding in egg. Saturated fat: A fat that is normally solid at room temperature. dish to rise during baking. (2) A still-frozen dessert made in a soufflé Saucier: The station chef who prepares sauces and stews and sautés foods dish so it resembles a baked soufflé. to order. Sour: Sourdough starter. Savarin: A type of yeast bread or cake soaked in syrup. Sour cream: A cream, usually with about 18% milk fat, that has been fer- Scaling: Weighing, usually ingredients, doughs, or batters. Scone: A type of biscuit or biscuitlike bread. mented by bacteria until thick. Scone flour: A mixture of flour and baking powder used when very small Sourdough: A dough leavened by a sourdough starter. quantities of baking powder are needed. Sourdough starter: A dough or batter that contains wild yeasts and bacteria, Seeding: A technique for tempering chocolate by adding grated tempered has a noticeable acidity as a result of fermentation by these organisms, chocolate to melted chocolate to cool it. and is used to leaven other doughs. Self-rising flour: White flour to which baking powder and, sometimes, salt Sous chef: The station chef who assists the executive chef and is directly in has been added. charge of the cooking during production. Sfogliatelle (SFO lee ah TELL eh): A southern Italian flaky turnover pastry Sponge: A batter or dough of yeast, flour, and water that is allowed to fer- with a sweet cheese filling. ment and is then mixed with more flour and other ingredients to make Sheet: A cookie makeup method in which the dough is baked in sheets and a bread dough. then cut into portions. Sponge cake: A type of cake made by whipping eggs and sugar to a foam, Sherbet: A frozen dessert made of water, sugar, fruit juice, and, some- then folding in flour. times, milk or cream. Sponge method: A cake- and cookie-mixing method based on whipped Short: Having a high fat content, which makes the product (such as a eggs and sugar. cookie or pastry) very crumbly and tender. Sponge roll: See Swiss roll. Shortbread: A crisp cookie made of butter, sugar, and flour. Spread: The tendency of a cookie to expand and flatten out when baked. Short dough: A pastry dough, similar to a basic cookie dough, made of Spun sugar: Boiled sugar made into long, thin threads by dipping wires flour, sugar, and fat. See also Short. into the sugar syrup and waving them so the sugar falls off in fine streams. Staling: The change in texture and aroma of baked goods due to the loss of moisture by the starch granules.

GLOSSARY 7 4 7 Standardized formula: A set of instructions describing the way a particu- Tiramisù: An Italian dessert made of ladyfinger sponge, flavored with lar establishment prepares a certain baked item. espresso coffee and a creamy cheese filling. Starch retrogradation: A chemical change of starch molecules that is Torte: German for various types of cakes, usually layer cakes. responsible for staling. Trans fat: A solid fat, usually manufactured by hydrogenation, that limits Stencil: A pattern or design cut from plastic or cardboard, used for depos- the body’s ability to rid itself of cholesterol. iting batter for thin cookies made in decorative shapes. Tulipe: A thin, crisp cookie molded into a cup shape. Tunneling: A condition of muffin products characterized by large, elon- Stencil paste: A type of thin cookie or wafer dough used to make cookies in decorative shapes; also used to make decorative patterns in ribbon gated holes; caused by overmixing. sponge. Turntable: A pedestal with a flat, rotating top, used for holding cakes while St-Honoré: (1) A dessert made of a ring of cream puffs set on a short dough they are being decorated. base and filled with a type of pastry cream; (2) the cream used to fill Two-stage method: A cake-mixing method that begins with the blending this dessert, made of pastry cream and whipped egg whites. of flour and high-ratio shortening and is followed by the addition of Stirred custard: A custard stirred while it is cooked so it thickens but does liquids. Also called the high-ratio method. not set. UHT pasteurization: Ultra Heat Treated or Ultra High Temperature pas- teurization. Subjection to a relatively high heat for a defined period in Stollen: A type of sweet yeast bread with fruit. order to kill microorganisms and extend shelf life. Straight dough method: A mixing method for yeast goods in which all Ultrapasteurized: See UHT pasteurization. Unsaturated fat: A fat that is normally liquid at room temperature. ingredients are mixed together at once. Vacherin (vahsh er ran): A crisp meringue shell filled with cream, fruits, or Straight flour: Flour made from the entire wheat kernel minus the bran other items. Vegan: A vegetarian diet that excludes all animal products, including dairy and germ. products and eggs. Stream: The portion of flour that is separated in any one of the stages in Virus: An extremely small microorganism, smaller than bacteria, responsi- ble for a variety of diseases. the roller-milling of grain. Vital wheat gluten: Wheat gluten in a concentrated form, usually about Streusel (STROY sel): A crumbly topping for baked goods, consisting of fat, 75% by weight, added to flour to improve the quality of yeast-raised doughs. sugar, and flour rubbed together. Vitamin: Any of a group of compounds that are present in foods in very String work: The production of decorative icing designs using a paper small quantities and are necessary for regulating body functions. Wash: (1) n. A liquid brushed onto the surface of a product, usually before cone; see drop-string method. baking. (2) v. To apply such a liquid. Strong flour: Flour with a high protein content. Water hardness: The mineral content of water. Strudel: A baked item consisting of a filling rolled up in a sheet of strudel Water pack: A type of canned fruit or vegetable containing the water used to process the item. dough or phyllo dough. Weak flour: Flour with a low protein content. Strudel dough: A type of dough that is stretched until paper-thin. Whipping cream: Cream with a high enough fat content, usually above Sucralose: A type of synthetic sweetener derived from sucrose. 30%, to enable it to be whipped into a foam. Sucrose: The chemical name for regular granulated sugar and confection- White couverture: A confection consisting of cocoa butter, milk solids, and sugar. Sometimes erroneously called white chocolate. ers’ sugar. Whole milk: Milk with 3.5% fat content. Sugar cage: A lacy dome of hard or caramelized sugar. Whole wheat flour: Flour made by grinding the entire wheat kernel, Sundae: A dessert consisting of ice cream in a dish, with various sauces including the bran and germ. Yeast pre-ferment: A dough or batter fermented with commercial yeast and toppings. and used to provide leavening for a larger batch of dough. Swiss meringue: Egg whites and sugar warmed, usually over hot water, Yeast starter: Another name for yeast pre-ferment. Yogurt: Milk cultured with special bacteria until thick. and then whipped to a foam. Young dough: A dough that is underfermented. Swiss roll: A thin sponge cake layer spread with a filling and rolled up. Zabaglione: An Italian dessert or sauce made of whipped egg yolks and Syrup: One or more types of sugar dissolved in water, often with small Marsala wine. Zest: The colored outer portion of the peel of citrus fruits. amounts of other compounds or impurities that give the syrup flavor. Syrup pack: A type of canned fruit containing sugar syrup. Tablage: A technique for tempering chocolate by cooling it on a marble slab. Tart: A flat, baked item consisting of a pastry and a sweet or savory top- ping or filling; similar to a pie but usually thinner. Tarte Tatin: An upside-down apple tart. Tempering: The process of melting and cooling chocolate to a specific temperature to prepare it for dipping, coating, or molding. Tenacity: The resistance of a dough to being stretched. Three-fold: A technique used to increase the number of layers in puff pas- try or Danish pastry by folding the dough in thirds.

Bibliography Amendola, Joseph, and Nicole Rees. The Baker’s Manual, 5th ed. Garrett, Toba M. Professional Cake Decorating, 2nd ed. Hoboken, Hoboken, NJ: John Wiley & Sons, 2003. NJ: John Wiley & Sons, 2012. ——. Understanding Baking, 3rd ed. Hoboken, NJ: John Wiley & Gioannini, Marilyn. The Complete Food Allergy Cookbook. Roseville, Sons, 2003. CA: Prima, 1997. Bilheux, Roland, et al. Special and Decorative Breads. 2 vols. Glezer, Maggie. Artisan Baking Across America. New York: Artisan, 2000. New York: John Wiley & Sons, 1989. Hagman, Bette. The Gluten-Free Gourmet: Living Well Without Bilheux, Roland, and Alain Escoffier. Professional French Pastry Wheat. New York: Henry Holt, 2000. Series. 4 vols. New York: John Wiley & Sons, 1988. Hamelman, Jeffrey. Bread: A Baker’s Book of Techniques and Boyle, Peter T. Sugar Work. New York: John Wiley & Sons, 1988. Recipes, 2nd ed. Hoboken, NJ: John Wiley & Sons, 2013. Boyle, Tish, and Timothy Moriarty. Grand Finales: The Art of the Hermé, Pierre. Desserts by Pierre Hermé Pastries. New York: Plated Dessert. New York: John Wiley & Sons, 1997. Stewart, Tabori, and Chang, 2012. ——. Grand Finales: A Neoclassic View of Plated Desserts. New York: Labensky, Sarah R., Priscilla Martel, and Eddy van Damme. John Wiley & Sons, 2000. On Baking, 3rd ed. Upper Saddle River, NJ: Prentice Hall, 2016. Bundy, Ariana. Sweet Alternative. North Vancouver, BC: Whitecap Leach, Richard. Sweet Seasons. New York: John Wiley & Sons, Books, 2005. 2001. Clayton, Bernard. The Breads of France. Indianapolis: Bobbs- Matz, S. A. Bakery Technology and Engineering, 3rd ed. McAllen, TX: Merrill, 1978. Pan-Tech International, 1999. ——. Bernard Clayton’s New Complete Book of Breads. New York: MacLauchlan, Andrew. New Classic Desserts. New York: John Wiley & Fireside, 1995. Sons, 1995. Coppedge, Richard J. Jr. Baking for Special Diets. Hoboken, NJ: ——. The Making of a Pastry Chef. New York: John Wiley & Sons, 1999. National Restaurant Association Educational Foundation. John Wiley & Sons, 2017. Culinary Institute of America. Baking and Pastry, 3rd ed. Hoboken, ServSafe Coursebook, 6th ed., Upper Saddle River, NJ: Prentice Hall, 2014. NJ: John Wiley & Sons, 2016. Notter, Ewald. The Art of the Chocolatier. Hoboken, NJ: John Wiley & Daley, Regan. In the Sweet Kitchen. New York: Artisan, 2001. Sons, 2011. DiMuzio, Daniel T. Bread Baking: An Artisan’s Perspective. Hoboken, ——. The Art of the Confectioner: Sugarwork and Pastillage. Hoboken, NJ: John Wiley & Sons, 2012. NJ: John Wiley & Sons, 2010. Payard, François, and Tish Boyle. Payard Desserts. Boston: Duchene, Laurent, and Bridget Jones. Le Cordon Bleu Dessert Houghton Mifflin Harcourt, 2013. Pyler, E. J., and Gorton L. A. Baking Science and Technology, 4th ed. Techniques. New York: William Morrow, 1999. 2 vols. Kansas City, MO: Sosland, 2010. Eagan, Maureen, and Susan Davis Allen. Healthful Quantity Baking. Reinhart, Peter. The Bread Baker’s Apprentice. Berkeley, CA: Ten Speed Press, 2001. New York: John Wiley & Sons, 1992. Roux, Michel. Desserts. Boston: Houghton Mifflin Harcourt, 2011. Escoffier, A. The Escoffier Cook Book. New York: Crown, 1969. Schünemann, Claus, and Günter Treu. Baking: The Art and Science. Fance, Wilfred J., ed. The New International Confectioner, 5th ed. Calgary, Alberta: Baker Tech, 1986. Suas, Michel. Advanced Bread and Pastry: A Professional Approach. London: Virtue & Co., 1981. Clifton Park, NY: Delmar Cengage Learning, 2009. Felder, Amy. Savory Sweets: From Ingredients to Plated Desserts. Sultan, William J. Practical Baking, 5th ed. New York: John Wiley & Sons, 1989. Hoboken, NJ: John Wiley & Sons, 2008. Teubner, Christian. The Chocolate Bible. New York: Penguin, 1997. Figoni, Paula. How Baking Works, 3rd ed. Hoboken, NJ: John Wiley & Trotter, Charlie. Charlie Trotter’s Desserts. Berkeley, CA: Ten Speed Press, 1998. Sons, 2011. Welker, Hans. Professional Bread Baking. Hoboken, NJ: John Wiley & Fleming, Claudia. The Last Course. New York: Random House, Sons, 2017. Woodruff, Sandra. Secrets of Fat-Free Baking. Garden City Park, NY: 2001. Avery, 1995. French Culinary Institute. The Fundamental Techniques of Classic Bread Baking. New York: Stewart, Tabori, and Chang, 2011. ——. The Fundamental Techniques of Classic Pastry Arts. New York: Stewart, Tabori, and Chang, 2009. Friberg, Bo. The Professional Pastry Chef, 4th ed. New York: John Wiley & Sons, 2002. ——. The Advanced Professional Pastry Chef. Hoboken, NJ: John Wiley & Sons, 2003. 748

Recipe Index A Applesauce Cake, 393 Blueberry Pie Filling (Frozen Fruit), 293 Apricot and Almond Compote, 591, 732 Blueberry Sauce, 275 100% Whole Wheat Bread, 131, 710 Apricot Compote, 591, 732 Blueberry Sorbet, 552 Abricotine, 457 Apricot Glaze I, 194, 715 Bombe or Parfait with Fruit, 560 Alhambra, 460 Apricot Glaze II, 194, 715 Bombe or Parfait with Nuts, Sponge Cake, or Allumettes, 327 Apricot Jellies (Pâte de Fruits), 594 Almond Cake for Petits Fours, 395 Apricot Mousse, 562 Other Ingredients, 560 Almond Chocolate Sponge, 410, 727 Apricot Pinwheels, 206, 207 Bow Ties, 327 Almond Cream, 532 Apricot Pithiviers, 362 Bran Muffins, 218 Almond Cream (Crème d’Amande), 196, 716 Brandy or Whiskey Bread Pudding, 518 Almond Crescents, 490 B Brasilia, 462 Almond Filling I (Frangipane), 196, 716 Bread and Butter Pudding, 518 Almond Filling II (Frangipane), 196 Baba/Savarin Dough, 186, 714 Breads and rolls, yeast Almond Gâteau, 458 Babka, 184, 714 Almond Macaroons, 498 Bagels, 136, 712 100% Whole Wheat Bread, 131, 710 Almond Meringues, 342, 725 Baguette, 129, 708 Amish-Style Soft Pretzels, 139 Almond Poppy Seed Muffins, 224 Baked Apple Dumplings, 323 Apple Sourdough, 178 Almond Pound Cake (Pain de Gênes), 408 Baked Apples Tatin-Style, 586 Baba/Savarin Dough, 186, 714 Almond Short Dough, 315, 724 Baked Custard, 516 Babka, 184, 714 Almond Slices, 489 Baklava, 340 Bagels, 136, 712 Almond Sponge I, 401 Banana Bread, 223 Baguette, 129, 708 Almond Sponge II, 401 Banana Cake, 393 Brioche, 188, 201, 714 Almond Swiss Rolls, 469 Banana Cream Pie Filling, 300 Challah, 132, 149–152, 710 Almond Tuiles I, 502, 730 Banana Crêpes, 246 Chestnut Bread, 137, 713 Almond Tuiles II, 503 Banana Mousse, 535, 563 Ciabatta, 165, 709 Almond, Hazelnut, or Macadamia Praline Ice Banana Passion Fruit Sorbet, 552 Cinnamon Bread, 131 Banana Truffles, 641 Country-Style French Bread, 164, 709 Cream, 550 Bananier, 468 Croissants, 192, 200, 715 Amaretti, 498 Basic Bombe Mixture I, 559 Crumb Buns, 201 Amish-Style Soft Pretzels, 139 Basic Bombe Mixture II, 560 Crumpets, 138, 713 Angel Food Cake, 403 Basic Short Dough for Cookies, 490 Cuban Bread, 129, 709 Angel Food Cake with Plum Compote and Basic Sourdough Starter, 173 Danish Pastry, 193, 715 Basic Yeast Starter (Biga), 168, 711 Danish Pastry Dough (Brioche-Style), 191, 714 Mascarpone Sorbet, 617 Basil Honeydew Gelée, 276 Danish Pastry Dough (Croissant-Style), 190 Apple Betty, 583 Baumkuchen, 409 Egg Bread and Rolls, 130, 710 Apple Charlotte, 583 Bavarian Cream Torte, 458 English Muffins, 135, 712 Apple Compote Filling, 197, 716 Beignets de Carnival, 237, 718 Fig Hazelnut Bread, 177 Apple Crisp, 582 Beignets Soufflés, 236, 718 Fig Rolls, 177 Apple Crisps, 593 Berry Gratin, 584 Filled Buns, 201 Apple Custard Tart, 353 Biga, 168, 711 Fougasse, 129, 145 Apple Filling for Strudel, 339 Biscotti, 508 Four-Grain Bread, 171 Apple Fritters with Mascarpone Sorbet, 616 Biscuit Joconde, 405, 727 French Bread (Sponge), 164, 709 Apple Ginger Pie Filling, 294, 721 Biscuits I, 216 French Bread (Straight Dough), 128, 709 Apple Marmalade, 589, 731 Biscuits II, 217 French Rye, 170, 712 Apple Pear Pie Filling, 294 Bismarks, 233 Gluten-Free Yeast Bread, 702 Apple Pie Filling, 292, 293 Bitter Chocolate Ice Cream, 553 Hard Rolls, 126, 708 Apple Rosettes, 207 Black Forest Roll, 470 Herb Focaccia (Sponge Method), 167, 713 Apple Sour, 174 Black Forest Torte, 451 Hot Cross Buns, 186, 714 Apple Sourdough, 178 Blackcurrant Mousse, 534 Italian Bread, 127, 708 Apple Spice Muffins, 225 Blancmange, English-Style, 513 Kugelhopf, 185 Apple Tart, 353 Blitz Puff Pastry, 319 Light American Rye Bread and Rolls, 133, 711 Apple Walnut Pie Filling, 294, 721 Blueberry Muffins, 218, 219 Milk Bread (Pain au Lait), 132, 710 Apple-Filled Brioche with Berries, 609 Multigrain Bread, 134 Applesauce, 593 749 Old-Fashioned Rye Bread, 169, 711

7 5 0 RECIPE INDEX Brasilia, 462 Sponge Roll I, 401 Brown Sugar Spice Cake, 393 Sponge Roll II (Swiss Roll), 402 Breads and rolls, yeast (continued) Bûche de Noël (Chocolate Christmas Roll), 470 Strawberry Cake, 398, 456 Olive Bread, 172, 713 Carrot Nut Cake, 393 Strawberry Cream Roll, 471 Olive Focaccia, 137, 712 Chocolate Ganache Torte, 457 Tiramsù, 467 Onion Pumpernickel (Nonsour), 133, 711 Cherry Cake, 398 Upside-Down Cake, 392 Onion Rye, 133, 711 Chocolate and Orange Madeleines, 412, 728 Walnut Cake, 392 Pain de Campagne (Country-Style Bread), Chocolate Angel Food Cake, 403 White Cake, 398, 400 170, 712 Chocolate Butter Cake, 392, 726 Yellow Butter Cake, 392, 725 Panettone, 187 Chocolate Cake (Liquid Shortening), 400 Yellow Cake, 398, 400 Petits Pains au Chocolate (Chocolate Rolls), 200 Chocolate Chiffon Cake, 404 Yellow Chiffon Cake, 404 Pita, 140 Chocolate Fudge Cake, 405 Candies Pizza, 127 Chocolate Genoise, 401 Apricot Jellies (Pâte de Fruits), 594 Prosciutto Bread, 171, 713 Chocolate Mousse Cake, 456 Banana Truffles, 641 Pumpernickel Bread, 169, 712 Chocolate Pound Cake, 394 Candied Orange or Lemon Zest, 592 Raisin Bread, 131 Chocolate Sponge Layers, 410, 727 Chocolate Caramels, 680 Rich Sweet Dough, 184, 714 Chocolate Sponge Roll I, 401 Chocolate Fudge, 681 Rustic Sourdough Bread, 175 Chocolate Sponge Roll II, 402 Dark Chocolate Truffles, 641 Seven-Grain Bread, 134 Chocolate Surprise Cake, 405 Hard Candies, 677 Soft Rolls, 131, 710 Chocolate Velvet Cake (Moelleux), 411, 727 Lemon Truffles, 643 Stollen, 184, 714 Coconut Macaroon Cupcakes, 403 Marzipan, 649 Sweet Roll Dough, 183, 713 Devil’s Food Cake, 399, 726 Muscadines, 644 Vienna Bread, 126, 708 Dobos Mix, 402 Nougatine, 658 White Pan Bread, 130, 709 Dobos Torte, 453 Nut Caramels, 680 White Pan Bread (Sponge), 166, 710 Feuille d’Automne, 459 Orange Truffles, 642 White Sourdough (Mixed Fermentation), 176 Fruit Cake, 394–395 Peanut Brittle, 679 Whole Wheat Bread, 130, 709 Fruit Torte, 452 Rocher with Almonds, 642, 732 Whole Wheat French Bread, 128, 709 Genoise, 401 Soft Caramels, 680 Whole Wheat Italian Bread, 127, 708 Genoise à la Confiture Framboise (Genoise Toffee, 678 Whole Wheat, Rye, and Nut Sourdough, 179 Cannoli Shells, 239, 718 with Raspberry Filling), 461 Capucine Chocolate, 363 Brioche, 188, 201, 714 Genoise Mousseline, 401, 726 Caramel Buttercream, 422, 729 Brown Sugar Nut Cookies, 485 Gluten-Free Chocolate Cake, 701 Caramel Cream, 271, 719 Brown Sugar Rolled Cookies, 487 Harlequin Roll, 470 Caramel for Cages and Other Shapes, 666 Brown Sugar Spice Cake, 393 Hazelnut Joconde Sponge Cake, 405 Caramel Fudge Icing, 424 Brownie Cherry Cheesecake Ice Cream Hazelnut Sponge Cake, 408, 727 Caramel Ice Cream, 550 High-Ratio Pound Cake, 399 Caramel Nut Rolls, 203 Sandwich, 614 Jelly Roll Sponge, 402 Caramel Rolls, 203 Bûche de Noël (Chocolate Christmas Roll), 470 Joconde Sponge Cake (Biscuit Joconde), Caramel Sauce, 271, 719 Bull’s-Eye Cookies, 487 Caramelized Apple Tart with Vanilla, 357 Butter Caramel, 271 405, 727 Caramelized Apples, 581 Butter Tea Cookies, 494 Julianna, 466 Caramelized Apricots, 590, 732 Butterflies, 327 Kirsch Torte, 455 Caramelized Banana Slices for Bananier, 468 Buttermilk Pancakes and Waffles, 243 Ladyfinger Sponge, 407 Caramelized Bananas, 581 Butterscotch Cream Pie Filling, 300, 722 Lemon Madeleines, 412, 728 Caramelized Peaches, 581 Butterscotch Icebox Cookies, 486 Marble Pound Cake, 394 Caramelized Pear Charlotte, 588 Butterscotch Sauce, 271, 719 Marjolaine Sponge Cake, 407, 727 Caramelized Pears, 581 Marronier (Chestnut Cake Petits Fours), 413 Caramelized Pineapple, 581 C Milk and Butter Sponge, 403, 726 Carob Ice Cream, 550 Mocha Roll, 471 Carrot Nut Cake, 393 Cabinet Pudding, 518 Mocha Torte, 452 Cassata Italienne, 557 Cake Doughnuts, 233 Monte Carlo, 465 Challah, 132, 149–152, 710 Cakes. See also Cheesecakes Napoleon Gâteau, 453 Charlotte au Cassis, 533, 621 Old-Fashioned Pound Cake, 394 Charlotte Royale, 528 Abricotine, 457 Opera Cake, 464 Charlotte Russe, 528 Alhambra, 460 Orange Chiffon Cake, 404 Chaussons, 325 Almond Cake for Petits Fours, 395 Orange Cream Cake, 455 Checkerboard Cookies, 487 Almond Chocolate Sponge, 410, 727 Praline Ganache Roll, 471 Cheese Filling, 198 Almond Gâteau, 458 Raisin Pound Cake, 394 Cheese Filling for Strudel, 339 Almond Pound Cake (Pain de Gênes), 408 Red Velvet Cake, 397 Cheesecake Ice Cream, 550 Almond Sponge I, 401 Reduced-Sugar Apple Spice Cake, 701 Cheesecakes Almond Sponge II, 401 Ribbon Sponge, 406 Cheesecake with Baker’s Cheese, 521 Almond Swiss Rolls, 469 Russian Cake, 463 Cream Cheesecake, 521 Angel Food Cake, 403 Sacher Mix I, 396 French Cheesecake, 521 Applesauce Cake, 393 Sacher Mix II, 396, 726 Icebox Cheesecake, 530 Banana Cake, 393 Sachertorte, 454 Cherry Cake, 398 Bananier, 468 Sheet Cake for Petits Fours, 394 Baumkuchen, 409 Sponge for Seven-Layer Cake, 401 Bavarian Cream Torte, 458 Black Forest Roll, 470 Black Forest Torte, 451

RECIPE INDEX 7 5 1 Cherry Pie Filling, 292, 293 Chocolate Mousse IV, 538 Coffee Rum Syrup, 255, 719 Cherry Vol-au-Vents, 205, 207 Chocolate Mousse V (with Gelatin), 538 Coffee Soufflé, 542 Chestnut Bread, 137, 713 Chocolate Pastry Cream, 263 Coffee Syrup, 255, 719 Chestnut Cake Petits Fours, 413 Chocolate Pâte Sablée, 313, 724 Cold Sabayon, 274 Chestnut Mousse, 563 Chocolate Pecan Biscotti, 509, 730 Combs and Bear Claws, 204 Chiboust Cream, 264 Chocolate Pots de Crème, 516 Common Meringue (French Meringue), 258 Chiboust Cream Flavored with Chocolate Pound Cake, 394 Conversations, 328 Chocolate Rolled Cookies, 487 Cookies Alcohol, 265 Chocolate Rolls, 200 Chiboust Cream with Raspberries, 265 Chocolate Rum Délices, 368 Almond Crescents, 490 Chilled Summer Fruit Soup, 580 Chocolate Sauce, 267 Almond Macaroons, 498 Chilled Summer Fruit Soup with Strawberry Chocolate Sauce I, 269 Almond Slices, 489 Chocolate Sauce II, 269 Almond Tuiles I, 502, 730 Sorbet, 610 Chocolate Sorbet, 552 Almond Tuiles II, 503 Chinese Sesame Balls, 241 Chocolate Soufflé, 542 Amaretti, 498 Chocolate and Orange Madeleines, 412, 728 Chocolate Soufflé Crêpes, 248 Basic Short Dough for Cookies, 490 Chocolate Angel Food Cake, 403 Chocolate Sponge Layers, 410, 727 Biscotti, 508 Chocolate Banana Tart, 355 Chocolate Sponge Roll I, 401 Brown Sugar Nut Cookies, 485 Chocolate Bavarian Cream, 528 Chocolate Sponge Roll II, 402 Brown Sugar Rolled Cookies, 487 Chocolate Bombe Mixture, 560 Chocolate Surprise Cake, 405 Bull’s-Eye Cookies, 487 Chocolate Bread Pudding, 519 Chocolate Tart, 355 Butter Tea Cookies, 494 Chocolate Bread Pudding presentations, Chocolate Tea Cookies, 494 Butterscotch Icebox Cookies, 486 Chocolate Terrine, 539 Checkerboard Cookies, 487 604–606 Chocolate Velvet Cake (Moelleux), 411, 727 Chocolate Chip Cookies, 485 Chocolate Butter Cake, 392, 726 Chocolate Whipped Cream, 256 Chocolate Chocolate Chunk Chocolate Cake (Liquid Shortening), 400 Chocolatines, 366 Chocolate Cake Doughnuts, 233, 717 Choux Florentines, 334 Cookies, 488 Chocolate Caramels, 680 Choux Pastry Lattice, 332 Chocolate Cinnamon Cookies, 492 Chocolate Chiboust Cream, 264 Christmas Pudding, 523, 731 Chocolate Icebox Cookies, 486 Chocolate Chiffon Cake, 404 Ciabatta, 165, 709 Chocolate Macarons, 499 Chocolate Chiffon Pie Filling, 305, 723 Cider Apple Sorbet, 556 Chocolate Macaroons I, 500 Chocolate Chip Cookies, 485 Cinnamon Bread, 131 Chocolate Macaroons II, 501 Chocolate Chip Muffins, 219 Cinnamon Cookies, 492 Chocolate Pecan Biscotti, 509, 730 Chocolate Chocolate Chunk Cookies, 488 Cinnamon Crème Brûlée, 517 Chocolate Rolled Cookies, 487 Chocolate Christmas Roll, 470 Cinnamon Ice Cream, 550 Chocolate Tea Cookies, 494 Chocolate Cinnamon Cookies, 492 Cinnamon Raisin Filling, 197, 716 Cinnamon Cookies, 492 Chocolate Cream Chiffon Pie Filling, Cinnamon Raisin Rolls, 202 Classic Brownies, 504 Cinnamon Rolls, 202 Coconut Macaroons (Chewy Type), 501 305, 723 Cinnamon Sugar, 193, 715 Coconut Macaroons (Meringue Type), 497 Chocolate Cream Pie Filling I, 300, 722 Classic Bombes, 561 Cream Cheese Brownies, 506, 730 Chocolate Cream Pie Filling II, 300, 722 Classic Brownies, 504 Diamonds, 493, 729 Chocolate Crème Brûlée, 517 Classic Puff Pastry (Pâte Feuilletée Classique), Double Chocolate Macadamia Chunk Chocolate Crème Diplomat, 266, 719 Chocolate Crémeux, 514 318, 725 Cookies, 488 Chocolate Crémeux and Raspberries, 607 Clear Caramel Sauce, 271, 719 Espresso Biscotti, 508, 730 Chocolate Crêpes, 245 Clear Glaze, 194 Fancy Icebox Cookies, 486 Chocolate Filling, 199, 716 Cocoa Fudge Icing, 423 Fancy Tea Cookies, 494 Chocolate Foam Icing and Filling, 423 Cocoa Jelly, 429, 729 Florentines, 507 Chocolate fondant, 417 Cocoa Vanilla Syrup, 254, 718 Gingerbread Cookies, 494 Chocolate Fudge, 681 Coconut Cream Pie Filling, 300 Gingersnaps, 495 Chocolate Fudge Cake, 405 Coconut Custard Pie Filling, 297 Gluten-Free Brownies, 704 Chocolate Fudge Sauce, 269 Coconut Dacquoise, 343 Gluten-Free Chocolate Chip Cookies, 703 Chocolate Ganache I, 272 Coconut Ice Cream, 550 Icebox Cookies, 486 Chocolate Ganache II, 272 Coconut Macaroon Cupcakes, 403 Jam Tarts, 490 Chocolate Ganache Torte, 457 Coconut Macaroons (Chewy Type), 501 Ladyfinger Cookies, 407 Chocolate Genoise, 401 Coconut Macaroons (Meringue Type), 497 Langues de Chat, 496 Chocolate Glaçage or Sacher Glaze, 427 Coconut Mousse with Tropical Fruit, 537 Lemon Wafers, 497 Chocolate Heads, 345 Coconut Sorbet, 556 Lime Wafers, 497 Chocolate Ice Cream, 550 Coffee Bavarian Cream, 528 Molasses Cookies, 491 Chocolate Icebox Cookies, 486 Coffee Bombe Mixture, 560 No-Sugar-Added Lemon Cookies, 700 Chocolate Indulgence, 540 Coffee Cakes, 208–209 Nut Cookies, 492 Chocolate Macarons, 499 Coffee Chiboust Cream, 264 Nut Icebox Cookies, 486 Chocolate Macaroons I, 500 Coffee Crème Brûlée, 517 Oatmeal Raisin Cookies, 485 Chocolate Macaroons II, 501 Coffee Ice Cream, 550 Parisian Macarons I, 499 Chocolate Meringue, 258 Coffee Marble Glaze, 429, 729 Parisian Macarons II, 500 Chocolate Mousse, 562 Coffee or Espresso Granita, 556 Peanut Butter Cookies, 490 Chocolate Mousse Cake, 456 Coffee Pastry Cream, 263 Pinwheel Cookies, 486 Chocolate Mousse I, 273 Pistachio Macarons, 499 Chocolate Mousse II, 273 Raisin Spice Bars, 496 Chocolate Mousse III, 537

7 5 2 RECIPE INDEX Crème Brûlée, 517 Tapioca Pudding, 520 Crème Brûlée Sophia, 587 Three-Chocolate Bavarois, 531 Cookies (continued) Crème Brûlée with Melon, 608 Vanilla Pots de Crème, 516 Rich Brownies, 505, 730 Crème Caramel, 516 Rich Shortbread, 489 Crème Chantilly, 257, 719 D Sandwich-Type Cookies, 494 Crème d’Amande, 196, 716 Sesame Tuiles, 503 Crème Pâtissière, 263 Danish Pastry, 193, 715 Snickerdoodles, 491 Creole Délices, 368 Danish Pastry Dough (Brioche-Style), 191, 714 Speculaas, 493 Crêpes and crêpe desserts Danish Pastry Dough (Croissant-Style), 190 Spritz Cookies, 495 Danish Pockets, 206 Sugar Cookies, 487 Banana Crêpes, 246 Danish Spirals, 203, 204 Swiss Leckerli, 501 Chocolate Soufflé Crêpes, 248 Danish Twists or Snails, 204 Traditional Scottish Shortbread, 489 Crêpe Gateau with Plum Compote, 249 Dark Chocolate Truffles, 641 Tulipes, 502 Crêpes, 245 Date Nut Bread, 223 Crêpes Frangipane, 246 Date, Prune, or Apricot Filling, 195, 716 Corn Bread, Muffins, or Sticks, 219 Crêpes Normande, 246 Decorator’s Buttercream or Rose Paste, 419 Corn Cheese Muffins, 218 Crêpes Soufflés Suzette, 247 Deluxe Pastry Cream, 263 Corn Muffins, 218 Crêpes Suzette, 246 Devil’s Food Cake, 399, 726 Country-Style Bread, 170, 712 Crêpes with Jam, 246 Diamonds, 493, 729 Country-Style French Bread, 164, 709 Glazed Crêpes, 246 Diplomat Bavarian Cream, 528 Cranberry Drop Scones, 221, 717 Crisp Baked Meringues, 341 Dobos Mix, 402 Cream Cheese Bavarian, 530, 731 Croissants, 192, 200, 715 Dobos Torte, 453 Cream Cheese Brownies, 506, 730 Cross Paste, 186 Double Chocolate Macadamia Chunk Cookies, 488 Cream Cheese Filling for Strudel, 339 Crumb Buns, 201 Double Chocolate Muffins, 226 Cream Cheese Icing, 419 Crumb Coffee Cake, 218 Doughnut Glaze, 234 Cream Cheesecake, 521 Crumpets, 138, 713 Doughnuts and fried pastries Cream Horns, 323 Cuban Bread, 129, 709 Cream Puffs, 331 Cupcakes. See Cakes Beignets de Carnival, 237, 718 Cream Sauce for Piping, 277 Custard Pie Filling, 297, 720 Bismarks, 233 Creams. See also Crème; Ganaches Custards and puddings. See also Creams; Cake Doughnuts, 233 Cannoli Shells, 239, 718 Almond Cream, 532 Crème; Sauces Chinese Sesame Balls, 241 Chiboust Cream, 264 Baked Custard, 516 Chocolate Cake Doughnuts, 233, 717 Chiboust Cream Flavored with Blancmange, English-Style, 513 Fattigman, 238 Brandy or Whiskey Bread Pudding, 518 French Doughnuts (Beignets Soufflés), 234, Alcohol, 265 Bread and Butter Pudding, 518 Chiboust Cream with Raspberries, 265 Cabinet Pudding, 518 236, 718 Chocolate Bavarian Cream, 528 Charlotte au Cassis, 533, 621 Fried Cinnamon Rolls, 233 Chocolate Chiboust Cream, 264 Charlotte Royale, 528 Fritter Batter I, 235, 717 Chocolate Crème Diplomat, 266, 719 Charlotte Russe, 528 Fritter Batter II, 236, 717 Chocolate Pastry Cream, 263 Chocolate Bread Pudding, 519 Jalebis, 240 Chocolate Whipped Cream, 256 Chocolate Crème Brûlée, 517 Jelly-Filled Doughnuts (Bismarks), 233 Coffee Bavarian Cream, 528 Chocolate Crémeux, 514 Long Johns, 233 Coffee Chiboust Cream, 264 Chocolate Indulgence, 540 Rich Vanilla Spice Doughnuts, 234, 717 Coffee Pastry Cream, 263 Chocolate Pots de Crème, 516 Ring Doughnuts, 233 Cream Cheese Bavarian, 530, 731 Christmas Pudding, 523, 731 Sicilian Cannoli, 239 Crème Chantilly, 257, 719 Cinnamon Crème Brûlée, 517 Twists, 233 Deluxe Pastry Cream, 263 Coffee Crème Brûlée, 517 Viennoise, 238, 718 Diplomat Bavarian Cream, 528 Crème Anglaise, 261 Yeast-Raised Doughnuts, 233 Fruit Bavarian, 529 Crème Brûlée, 517 Dried Cherry Bread Pudding, 518 Lime or Lemon Chiboust, 266 Crème Caramel, 516 Dulce de Leche, 276 Liqueur Bavarian Cream, 528 Dried Cherry Bread Pudding, 518 Dulce de Leche Ice Cream, 553 Nougatine Cream, 534 Lactose-Free Crème Caramel, 705 Dutch Apple Pie Filling, 292 Orange Bavarian Cream, 528 L’Exotique, 536 Passion Fruit Bavarian, 532 Low-Fat Chocolate Pudding, 699 E Pastry Cream (Crème Pâtissière), 263 Milk Chocolate Crémeux, 514 Pastry Cream Mousseline, 263 Panna Cotta, 514 Éclair paste products Praline Bavarian Cream, 528 Passion Fruit Charlotte, 533, 611 Choux Florentines, 334 Praline Chiboust Cream, 264 Pastry Cream (Crème Pâtissière), 263 Choux Pastry Lattice, 332 Praline Cream I, 535 Raspberry or Blueberry Crème Brûlée, 517 Cream Puffs, 331 Praline Cream II, 535 Raspberry Pasion Fruit Crème Brûlée, 517 Éclairs, 331 Praline Pastry Cream, 263 Rice Condé, 520 Gâteau St-Honoré, 360 Raspberry Bavarian Cream, 528 Rice Impératrice, 530 Mini Cream Puffs, 335 Stabilized Whipped Cream, 256 Rice Pudding, 520 Mini Éclairs, 334 Strawberry Bavarian Cream, 528 Steamed Blueberry Pudding, 524, 731 Paris-Brest, 332 Vanilla Bavarian Cream, 528 Steamed Chocolate Almond Pudding, 524 Paris-Brest Miniatures, 333 Vanilla Crème Diplomat, 266, 719 Steamed Raisin Spice Pudding, 524 Pralines, 334 Whipped Cream, 255–256 Éclair Paste or Pâte à Choux, 330 White Chocolate Bavarian Cream, 528 Crème Anglaise, 261

RECIPE INDEX 7 5 3 Egg Bread and Rolls, 130, 710 French Cheesecake, 521 Caramelized Pear Charlotte, 588 English Cream Scones, 222 French Doughnuts (Beignets Soufflés), 234, Caramelized Pears, 581 English Muffins, 135, 712 Caramelized Pineapple, 581 Enriched Pie Pastry, 283, 720 236, 718 Chilled Summer Fruit Soup, 580 Espresso Biscotti, 508, 730 French Doughnuts with Pineapple, 618 Crème Brûlée Sophia, 587 French Meringue, 258 Figs in Port Wine, 587 F French Rye, 170, 712 Fresh Fruit Salad, 578 French Silk Pie Filling, 307 Fruit Bavarian, 529 Fancy Icebox Cookies, 486 French Waffles, 244 Fruit Cobbler, 582 Fancy Tea Cookies, 494 French-Toasted Challah with Cheesecake Ice Fruit Compote, 578 Fattigman, 238 Fruit Salad, 579 Feuille d’Automne, 459 Cream, 619 Fruit Strips, 325 Fig Hazelnut Bread, 177 Fresh Apple Pie Filling I, 294, 721 Fruit Tart with Pastry Cream, 354 Fig Rolls, 177 Fresh Apple Pie Filling II, 294, 721 Fruit Tartlets, 354 Figs in Port Wine, 587 Fresh Blueberry Tart Filling, 296 Fruit Tarts, 325 Filled Buns, 201 Fresh Fruit Salad, 578 Fruit Torte, 452 Filled Dough Roll variations, 204 Fresh Fruit Tart, 352 Gratin de Fruits Rouges (Berry Gratin), 584 Fillings and toppings. See also Creams; Fresh Strawberry Pie Filling, 296 Kumquat Compote, 592, 732 Fried Cinnamon Rolls, 233 Marinated Tropical Fruits, 579 Ganaches; Glazes; Icings; Meringues; Fritter Batter I, 235, 717 Peaches in Wine, 578 Mousses; Pies; Sauces; Syrups Fritter Batter II, 236, 717 Pears in Wine, 578 Almond Cream (Crème d’Amande), 196, 716 Frozen desserts. See also Ice creams; Sorbets Pineapple Kumquat Compote, 592, 732 Almond Filling I (Frangipane), 196, 716 Plum Compote, 591 Almond Filling II (Frangipane), 196 Apricot Mousse, 562 Poached Apples, Pears, or Pineapple, 578 Apple Compote Filling, 197, 716 Banana Mousse, 563 Poached Apricots, Plums, or Nectarines, 578 Apple Filling for Strudel, 339 Basic Bombe Mixture I, 559 Poached Cherries, 578 Apple Marmalade, 589, 731 Basic Bombe Mixture II, 560 Poached Dried Fruit, 578 Caramelized Banana Slices for Bananier, 468 Bombe or Parfait with Fruit, 560 Poached Fruit (Fruit Compote), 578 Cheese Filling, 198 Bombe or Parfait with Nuts, Sponge Cake, or Poached Peaches, 578 Cheese Filling for Strudel, 339 Raspberry or Cherry Gratin, 585 Chocolate Filling, 199, 716 Other Ingredients, 560 Spiced Pineapple, 589 Cinnamon Raisin Filling, 197, 716 Cassata Italienne, 557 Strawberries Romanoff, 584 Cinnamon Sugar, 193, 715 Chestnut Mousse, 563 Tropical Fruit Compote, 578 Cream Cheese Filling for Strudel, 339 Chocolate Bombe Mixture, 560 Fruit Glaçage, 428 Cross Paste, 186 Chocolate Mousse, 562 Fruit Mix I (Dark), 395 Date, Prune, or Apricot Filling, 195, 716 Classic Bombes, 561 Fruit Mix II (Light), 395 Doughnut Glaze, 234 Coffee Bombe Mixture, 560 Fruit Strips, 325 Hazelnut Filling, 198, 716 Coffee or Espresso Granita, 556 Jellied Spiced Apricot Compote, 466 Frozen Mousse I (Meringue Base), 562 G Lemon Cheese Filling, 195, 715 Frozen Mousse II (Syrup and Fruit Base), 563 Lemon Filling, 197 Frozen Mousse III (Custard Base), 563 Ganaches Light Praline Cream, 422, 728 Fruit Bombe Mixture, 560 Chocolate Ganache I, 272 Mascarpone Filling, 467 Iced Low-Fat Raspberry Parfait, 565 Chocolate Ganache II, 272 Nut Streusel, 195 Lemon Mousse, 563 Ganache I, 541 Pan Spread, 392, 725 Liqueur Bombe Mixture, 560 Ganache Icing (Ganache à Glacer), 427 Pecan Maple Filling, 198, 716 Liqueur Mousse, 562 Ganache II, 541 Pistachio Filling for Macarons, 499 Pistachio Gelato, 555 Passion Fruit Ganache, 273, 719 Poppy Seed Filling, 199 Praline Bombe Mixture, 560 Raspberry Jam, 589, 731 Raspberry Frozen Yogurt, 555 Garnishes. See also Glazes; Sauces Ricotta Cannoli Filling, 239, 718 Raspberry or Strawberry Mousse, 563 Apple Crisps, 593 Strawberry Marmalade, 590, 731 Vanilla Bombe Mixture, 560 Candied Orange or Lemon Zest, 592 Streusel or Crumb Topping, 195, 715 White Chocolate Parfait with Flambéed Caramel for Cages and Other Shapes, 666 Vanilla Cream, 422, 729 Gum Paste, 653 Financiers au Café, 368 Cherries, 564 Marzipan, 649 Financiers with Chocolate Sauce and Frozen Fruit Bombe Mixture, 560 Meringue Mushrooms, 345 “Cappuccino,” 621 Fruit Cake, 394–395 Nougatine, 658 Flat Icing, 425, 729 Fruit Coulis, 267, 270 Pastillage, 653 Flavored buttercreams, 418–419 Fruit desserts. See also Ice creams; Pies; Florentines, 507 Gâteau St-Honoré, 360 Fougasse, 129, 145 Sorbets; Tarts; specific fruit Gâteau Succès, 366 Four-Grain Bread, 171 Apple Betty, 583 Gaufres (French Waffles), 244 Frangipane, 196, 716 Apple Charlotte, 583 Genoise, 401 Frangipane Tart, 354 Apple Crisp, 582 Genoise à la Confiture Framboise (Genoise with French Bread (Sponge), 164, 709 Applesauce, 593 French Bread (Straight Dough), 128, 709 Apricot and Almond Compote, 591, 732 Raspberry Filling), 461 French Buttercream, 421, 728 Apricot Compote, 591, 732 Genoise Mousseline, 401, 726 Baked Apples Tatin-Style, 586 Gingerbread, 226 Caramelized Apples, 581 Gingerbread Cookies, 494 Caramelized Apricots, 590, 732 Caramelized Bananas, 581 Caramelized Peaches, 581

7 5 4 RECIPE INDEX Gingerbread-Spice Ice Cream, 551 Iced Low-Fat Raspberry Parfait with Almond Lemon Tart, 353 Gingersnaps, 495 Macarons, 612 Lemon Truffles, 643 Glazed Crêpes, 246 Lemon Wafers, 497 Glazes Icings and frostings. See also Ganaches; Glazes L’Exotique, 536 Caramel Buttercream, 422, 729 Light American Rye Bread and Rolls, 133, 711 Apricot Glaze I, 194, 715 Caramel Fudge Icing, 424 Light Praline Cream, 422, 728 Apricot Glaze II, 194, 715 Chocolate Foam Icing and Filling, 423 Lime Chiffon Pie Filling, 306, 723 Chocolate Glaçage or Sacher Glaze, 427 Chocolate fondant, 417 Lime Ice Cream, 551 Clear Glaze, 194 Cocoa Fudge Icing, 423 Lime or Lemon Chiboust, 266 Cocoa Jelly, 429, 729 Cream Cheese Icing, 419 Lime Wafers, 497 Coffee Marble Glaze, 429, 729 Decorator’s Buttercream or Rose Paste, 419 Linzer Dough I, 315, 724 Fruit Glaçage, 428 Flat Icing, 425, 729 Linzer Dough II, 315 Ganache Icing (Ganache à Glacer), 427 Flavored buttercreams, 418–419 Linzer “Shortcake” with Berries, 622 Honey Pan Glaze (for Caramel Rolls), 199, 717 French Buttercream, 421, 728 Linzertorte, 358 Opera Glaze, 428, 729 Italian Buttercream, 420, 728 Liqueur Bavarian Cream, 528 Gluten-Free Brownies, 704 Marshmallow Icing, 423 Liqueur Bombe Mixture, 560 Gluten-Free Chocolate Cake, 701 Plain Boiled Icing, 423 Liqueur Mousse, 562 Gluten-Free Chocolate Chip Cookies, 703 Poured Fondant, 417 Liqueur Soufflé, 542 Gluten-Free Yeast Bread, 702 Praline Buttercream, 421, 728 Long Johns, 233 Graham Cracker Crust, 284 Quick Chocolate Fudge Icing, 424 Low-Fat Apple Honey Muffins, 697 Gratin de Fruits Rouges (Berry Gratin), 584 Quick White Fudge Icing I, 424 Low-Fat Chocolate Pie, 699 Gum Paste, 653, 732 Quick White Fudge Icing II, 425 Low-Fat Chocolate Pudding, 699 Royal Icing, 426 Low-Fat Graham Cracker Pie Shell, 699 H Simple Buttercream, 419, 728 Low-Fat Multigrain Brown Bread, 698 Simple Buttercream with Egg, 419 Hard Candies, 677 Swiss Buttercream, 420 M Hard Rolls, 126, 708 Vanilla Fudge Icing, 423 Hard Sauce, 277 Mango Ice Cream, 551 Harlequin Roll, 470 Italian Bread, 127, 708 Mango Sorbet, 552 Hazelnut Coconut Sponge, 344 Italian Buttercream, 420, 728 Maple Walnut Pie Filling, 297 Hazelnut Filling, 198, 716 Italian Meringue, 259 Marble Pound Cake, 394 Hazelnut Joconde Sponge Cake, 405 Marinated Tropical Fruits, 579 Hazelnut Sponge Cake, 408, 727 J Marjolaine Sponge Cake, 407, 727 Herb Focaccia (Sponge Method), 167, 713 Marly Sponge, 343 High-Ratio Pound Cake, 399 Jalebis, 240 Marronier (Chestnut Cake Petits Fours), 413 Honey Ice Cream, 552 Jam Tarts, 490 Marshmallow Icing, 423 Honey Pan Glaze (for Caramel Rolls), 199, 717 Japonaise Meringues, 342 Marzipan, 649 Hot Caramel Sauce, 271, 719 Jellied Spiced Apricot Compote, 466 Mascarpone Filling, 467 Hot Cross Buns, 186, 714 Jelly Roll Sponge, 402 Mascarpone Sorbet, 552 Jelly-Filled Doughnuts (Bismarks), 233 Melba Sauce, 279 I Joconde Sponge Cake (Biscuit Joconde), 405, 727 Meringues Julianna, 466 Ice creams Chocolate Meringue, 258 Almond, Hazelnut, or Macadamia Praline Ice K Common Meringue (French Meringue), 258 Cream, 550 Italian Meringue, 259 Bitter Chocolate Ice Cream, 553 Key Lime Pie Filling, 299, 721 Swiss Meringue, 259 Caramel Ice Cream, 550 Kirsch Torte, 455 Meringues, baked Carob Ice Cream, 550 Kugelhopf, 185 Almond Meringues, 342, 725 Cheesecake Ice Cream, 550 Kumquat Compote, 592, 732 Chocolate Heads, 345 Chocolate Ice Cream, 550 Coconut Dacquoise, 343 Cinnamon Ice Cream, 550 L Crisp Baked Meringues, 341 Coconut Ice Cream, 550 Hazelnut Coconut Sponge, 344 Coffee Ice Cream, 550 Lactose-Free Crème Caramel, 705 Japonaise Meringues, 342 Dulce de Leche Ice Cream, 553 Lactose-Free Mango Coconut Ice Cream, 706 Marly Sponge, 343 Gingerbread-Spice Ice Cream, 551 Ladyfinger Cookies, 407 Meringue Chantilly, 345 Honey Ice Cream, 552 Ladyfinger Sponge, 407 Meringue Cream Cakes, 346 Lactose-Free Mango Coconut Ice Cream, 706 Langues de Chat, 496 Meringue Glacée, 346 Lemon Ice Cream, 551 Lemon Cheese Filling, 195, 715 Meringue Mushrooms, 346 Lime Ice Cream, 551 Lemon Cheese Pastries, 205 Pistachio Macaroon Sponge, 345 Mango Ice Cream, 551 Lemon Chiffon Pie Filling, 306, 723 Progrès, 344 Peach Ice Cream, 551 Lemon Filling, 197 Succès, 344, 725 Raspberry Swirl Ice Cream, 551 Lemon Ice Cream, 551 Vacherin, 347 Strawberry Ice Cream, 550 Lemon Madeleines, 412, 728 Milk and Butter Sponge, 403, 726 Vanilla Bean Ice Cream, 550 Lemon Mousse, 563 Milk Bread (Pain au Lait), 132, 710 Vanilla Ice Cream, 550 Lemon Nut Bread, 222 Milk Chocolate Crémeux, 514 Lemon or Lime Sorbet, 552 Milk Chocolate Mousse, 538 Icebox Cheesecake, 530 Lemon Pie Filling, 300, 722 Mini Cream Puffs, 335 Icebox Cookies, 486 Lemon Poppy Seed Muffins, 224 Mini Éclairs, 334 Iced Low-Fat Raspberry Parfait, 565 Lemon Sauce, 267 Lemon Soufflé, 542

RECIPE INDEX 7 5 5 Mocha Roll, 471 Crêpes, 245 Peach Pie Filling, 292 Mocha Torte, 452 Gaufres (French Waffles), 244 Peach Sour Cream Pie Filling, 295, 720 Moelleux, 411, 727 Pancakes and Waffles, 243 Peach Tarte Tatin, 356 Molasses Cookies, 491 Panettone, 187 Peaches in Wine, 578 Monte Carlo, 465 Panna Cotta, 514 Peanut Brittle, 679 Mousses Panna Cotta with Caramel and Fresh Berries, 617 Peanut Butter Cookies, 490 Papillons (Butterflies, or Bow Ties), 327 Pear Almond Tart, 354 Banana Mousse, 535 Paris-Brest, 332 Pear Sour Cream Pie, 295 Chocolate Mousse I, 273 Paris-Brest Miniatures, 333 Pear Tarte Tatin, 356 Chocolate Mousse II, 273 Parisian Macarons I, 499 Pears in Wine, 578 Chocolate Mousse III, 537 Parisian Macarons II, 500 Pecan Maple Filling, 198, 716 Chocolate Mousse IV, 538 Passion Fruit Bavarian, 532 Pecan Maple Rolls, 203 Chocolate Mousse V (with Gelatin), 538 Passion Fruit Charlotte, 533, 611 Pecan Pie Filling, 297, 721 Chocolate Terrine, 539 Passion Fruit Ganache, 273, 719 Pecan Rolls, 203 Coconut Mousse with Tropical Fruit, 537 Passionata, 364–365 Petits Pains au Chocolate (Chocolate Rolls), 200 Milk Chocolate Mousse, 538 Pastillage, 653 Phyllo Tartlet Shells, 338 Mousse au Cassis (Blackcurrant Mousse), 534 Pastries, nonyeast. See also Puff pastry Pies and pie fillings. See also Tarts Muffins. See Quick breads Almond Short Dough, 315, 724 Multigrain Bread, 134 Baklava, 340 Apple Ginger Pie Filling, 294, 721 Muscadines, 644 Blitz Puff Pastry, 319 Apple Pear Pie Filling, 294 Chocolate Pâte Sablée, 313, 724 Apple Pie Filling, 292, 293 N Classic Puff Pastry (Pâte Feuilletée Apple Walnut Pie Filling, 294, 721 Banana Cream Pie Filling, 300 Napoleon Gâteau, 453 Classique), 318, 725 Blueberry Pie Filling (Frozen Fruit), 293 Napoleons, 324, 338 Éclair Paste or Pâte à Choux, 330 Butterscotch Cream Pie Filling, 300, 722 No-Sugar-Added Lemon Cookies, 700 Linzer Dough I, 315, 724 Cherry Pie Filling, 292, 293 Nougatine, 658 Linzer Dough II, 315 Chocolate Chiffon Pie Filling, 305, 723 Nougatine Cream, 534 Napoleons, 324, 338 Chocolate Cream Chiffon Pie Filling, Nougatines Parisienne, 367 Ordinary Puff Pastry, 319, 725 Nut Caramels, 680 Pâte Brisée, 313, 724 305, 723 Nut Cookies, 492 Pâte Sablée, 313, 724 Chocolate Cream Pie Filling I, 300, 722 Nut Icebox Cookies, 486 Pâte Sucrée, 314, 724 Chocolate Cream Pie Filling II, 300, 722 Nut Streusel, 195 Popovers, 335 Coconut Cream Pie Filling, 300 Nuts. See specific nut Praline Pailletine, 361 Coconut Custard Pie Filling, 297 Reversed Puff Pastry (Pâte Feuilletée Custard Pie Filling, 297, 720 O Dutch Apple Pie Filling, 292 Inversée), 320 Enriched Pie Pastry, 283, 720 Oatmeal Raisin Cookies, 485 Short Dough I, 314, 724 French Silk Pie Filling, 307 Old-Fashioned Apple Pie Filling, 295 Short Dough II, 314, 725 Fresh Apple Pie Filling I, 294, 721 Old-Fashioned Pound Cake, 394 Strudel Dough, 336 Fresh Apple Pie Filling II, 294, 721 Old-Fashioned Rye Bread, 169, 711 Pastries, yeast dough Fresh Strawberry Pie Filling, 296 Olive Bread, 172, 713 Apple Rosettes, 207 Graham Cracker Crust, 284 Olive Focaccia, 137, 712 Apricot Pinwheels, 206, 207 Key Lime Pie Filling, 299, 721 Onion Pumpernickel (Nonsour), 133, 711 Caramel Nut Rolls, 203 Lemon Chiffon Pie Filling, 306, 723 Onion Rye, 133, 711 Caramel Rolls, 203 Lemon Pie Filling, 300, 722 Opera Cake, 464 Cherry Vol-au-Vents, 205, 207 Lime Chiffon Pie Filling, 306, 723 Opera Glaze, 428, 729 Cinnamon Raisin Rolls, 202 Low-Fat Chocolate Pie, 699 Orange Bavarian Cream, 528 Cinnamon Rolls, 202 Low-Fat Graham Cracker Pie Shell, 699 Orange Brûlée Tart, 357 Coffee Cakes, 208–209 Maple Walnut Pie Filling, 297 Orange Chiffon Cake, 404 Combs and Bear Claws, 204 Old-Fashioned Apple Pie Filling, 295 Orange Chiffon Pie Filling, 306, 723 Danish Pockets, 206 Orange Chiffon Pie Filling, 306, 723 Orange Cream Cake, 455 Danish Spirals, 203, 204 Peach Pie Filling, 292 Orange Nut Bread, 222 Danish Twists or Snails, 204 Peach Sour Cream Pie Filling, 295, 720 Orange or Tangerine Sorbet, 552 Lemon Cheese Pastries, 205 Pear Sour Cream Pie, 295 Orange Truffles, 642 Pecan Maple Rolls, 203 Pecan Pie Filling, 297, 721 Ordinary Puff Pastry, 319, 725 Pecan Rolls, 203 Pie Dough, 283, 720 Pastry Cream (Crème Pâtissière), 263 Pineapple Chiffon Pie Filling, 304, 723 P Pastry Cream Mousseline, 263 Pineapple Pie Filling, 292 Pâte à Choux, 330 Pumpkin Chiffon Pie Filling, 305, 722 Pain au Lait, 132 Pâte Brisée, 313, 724 Pumpkin Cream Chiffon Pie Filling, 305, 722 Pain de Campagne (Country-Style Bread), Pâte de Fruits, 594 Pumpkin Pie Filling, 298, 721 Pâte Feuilletée Classique, 318, 725 Raisin Pie Filling, 293, 720 170, 712 Pâte Feuilletée Inversée, 320 Raspberry Chiffon Pie Filling, 304, 723 Pain de Gênes, 408 Pâte Sablée, 313, 724 Rhubarb Pie Filling, 294, 721 Palmiers, 326 Pâte Sucrée, 314, 724 Squash Pie Filling, 298 Pan Spread, 392, 725 Patty Shells, 322 Strawberry Chiffon Pie Filling, 304, 723 Pancakes and waffles. See also Crêpes Peach Ice Cream, 551 Strawberry Cream Chiffon Pie Filling, Peach Napolean, 608 Buttermilk Pancakes and Waffles, 243 304, 723 Chocolate Crêpes, 245

7 5 6 RECIPE INDEX Pulled Sugar and Blown Sugar, 670 Reduced-Sugar Apple Spice Cake, 701 Pumpernickel Bread, 169 Reversed Puff Pastry (Pâte Feuilletée Pies and pie fillings (continued) Pumpkin Chiffon Pie Filling, 305, 722 Strawberry Rhubarb Pie Filling, 301, 723 Pumpkin Cream Chiffon Pie Filling, 305, 722 Inversée), 320 Sweet Potato Pie Filling, 298 Pumpkin Muffins, 225 Rhubarb Pie Filling, 294, 721 Vanilla Cream Pie Filling, 300, 722 Pumpkin Pie Filling, 298, 721 Rhubarb Sorbet, 552 Ribbon Sponge, 406 Pineapple Chiffon Pie Filling, 304, 723 Q Rice Condé, 520 Pineapple Kumquat Compote, 592, 732 Rice Impératrice, 530 Pineapple Pie Filling, 292 Quick breads. See also Doughnuts; Pancakes Rice Pudding, 520 Pineapple Sorbet, 552 Almond Poppy Seed Muffins, 224 Rich Brownies, 505, 730 Pinwheel Cookies, 486 Apple Spice Muffins, 225 Rich Shortbread, 489 Pinwheels, 321 Banana Bread, 223 Rich Sweet Dough, 184, 714 Pistachio Filling for Macarons, 499 Biscuits I, 216 Rich Vanilla Spice Doughnuts, 234, 717 Pistachio Gelato, 555 Biscuits II, 217 Rich yeast breads. See Breads and rolls, yeast Pistachio Macarons, 499 Blueberry Muffins, 218, 219 Ricotta Cannoli Filling, 239, 718 Pistachio Macaroon Sponge, 345 Bran Muffins, 218 Ring Doughnuts, 233 Pita, 140 Chocolate Chip Muffins, 219 Rocher with Almonds, 642, 732 Pizza, 127 Corn Bread, Muffins, or Sticks, 219 Rose Paste, 419 Plain Boiled Icing, 423 Corn Cheese Muffins, 218 Royal Icing, 426 Plain Muffins, 218 Corn Muffins, 218, 219 Rum Syrup, 255, 719 Plum Cake, 224 Cranberry Drop Scones, 221, 717 Russian Cake, 463 Plum Compote, 591 Crumb Coffee Cake, 218 Russian Cake with Honey Ice Cream, 611 Plum, Apricot, Cherry, or Peach Tart, 353 Date Nut Bread, 223 Rustic Sourdough Bread, 175 Poached Apples, Pears, or Pineapple, 578 Double Chocolate Muffins, 226 Rye Starter I, 168, 711 Poached Apricots, Plums, or Nectarines, 578 English Cream Scones, 222 Rye Starter II, 168, 711 Poached Cherries, 578 Gingerbread, 226 Poached Dried Fruit, 578 Lemon Nut Bread, 222 S Poached Fruit (Fruit Compote), 578 Lemon Poppy Seed Muffins, 224 Poached Peaches, 578 Low-Fat Apple Honey Muffins, 697 Sabayon I, 274 Poached Pear with Baklava and Mascarpone Low-Fat Multigrain Brown Bread, 698 Sabayon II, 274 Muffins (Creaming Method), 219 Sacher Glaze, 427 Cream, 623 Orange Nut Bread, 222 Sacher Mix I, 396 Popovers, 335 Plain Muffins, 218 Sacher Mix II, 396, 726 Poppy Seed Filling, 199 Plum Cake, 224 Sachertorte, 454 Poured Fondant, 417 Popovers, 335 Sacristains, 329 Poured Sugar, 668 Pumpkin Muffins, 225 Sandwich-Type Cookies, 494 Praline Bavarian Cream, 528 Raisin Spice Muffins, 218, 219 Sauces Praline Bombe Mixture, 560 Scones, 221 Praline Buttercream, 421, 728 Soda Bread, 227 Basil Honeydew Gelée, 276 Praline Cake (Pralinette), 369 Steamed Brown Bread, 222 Blueberry Sauce, 275 Praline Chiboust Cream, 264 Whole Wheat Muffins, 218 Butter Caramel, 271 Praline Cream I, 535 Zucchini Carrot Nut Muffins, 220 Butterscotch Sauce, 271, 719 Praline Cream II, 535 Caramel Cream, 271, 719 Praline Ganache Roll, 471 Quick Chocolate Fudge Icing, 424 Caramel Sauce, 271, 719 Praline Millefeuille, 361 Quick White Fudge Icing I, 424 Chocolate Fudge Sauce, 269 Praline Pailletine, 361 Quick White Fudge Icing II, 425 Chocolate Sauce, 267 Praline Pastry Cream, 263 Chocolate Sauce I, 269 Praline Soufflé, 542 R Chocolate Sauce II, 269 Pralines, 334 Clear Caramel Sauce, 271, 719 Progrès, 344 Raisin Bread, 131 Cold Sabayon, 274 Prosciutto Bread, 171, 713 Raisin Pie Filling, 293, 720 Cream Sauce for Piping, 277 Puddings. See Custards Raisin Pound Cake, 394 Crème Anglaise, 261 Puff pastry desserts Raisin Spice Bars, 496 Dulce de Leche, 276 Raisin Spice Muffins, 218, 219 Fruit Coulis, 267, 270 Allumettes, 327 Raspberry Bavarian Cream, 528 Hard Sauce, 277 Apricot Pithiviers, 362 Raspberry Chiffon Pie Filling, 304, 723 Hot Caramel Sauce, 271, 719 Baked Apple Dumplings, 323 Raspberry Frozen Yogurt, 555 Lemon Sauce, 267 Chaussons, 325 Raspberry Jam, 589, 731 Melba Sauce, 279 Conversations, 328 Raspberry Millefeuille, 618 Sabayon I, 274 Cream Horns, 323 Raspberry or Blueberry Crème Brûlée, 517 Sabayon II, 274 Fruit Strips, 325 Raspberry or Cherry Gratin, 585 Sauce Suzette, 275 Fruit Tarts, 325 Raspberry or Strawberry Mousse, 563 Zabaglione, 274 Napoleons, 324 Raspberry Passion Fruit Crème Brûlée, 517 Savarin with Berries, 613 Palmiers, 326 Raspberry Swirl Ice Cream, 551 Scones, 221 Papillons (Butterflies, or Bow Ties), 327 Raspberry, Strawberry, Melon, or Kiwi Sesame Tuiles, 503 Patty Shells, 322 Seven-Grain Bread, 134 Pinwheels, 321 Sorbet, 552 Sfogliatelle, 370 Praline Millefeuille, 361 Red Velvet Cake, 397 Sacristains, 329 Turnovers, 322

RECIPE INDEX 7 5 7 Sheet Cake for Petits Fours, 394 Praline Cake (Pralinette), 369 Caramelized Apple Tart with Vanilla, 357 Short Dough I, 314, 724 Sfogliatelle, 370 Chocolate Banana Tart, 355 Short Dough II, 314, 725 Strudel, 337, 338 Chocolate Pâte Sablée, 313, 724 Sicilian Cannoli, 239 Speculaas, 493 Chocolate Tart, 355 Simple Buttercream, 419, 728 Spice Cake with Caramelized Apples, 612 Frangipane Tart, 354 Simple Buttercream with Egg, 419 Spiced Pineapple, 589 Fresh Blueberry Tart Filling, 296 Simple Syrup, 254 Sponge for Seven-Layer Cake, 401 Fresh Fruit Tart, 352 Sliced Pineapple with Coconut Sponge Roll I, 401 Fruit Tart with Pastry Cream, 354 Sponge Roll II (Swiss Roll), 402 Fruit Tartlets, 354 Sorbet, 620 Spritz Cookies, 495 Lemon Tart, 353 Snickerdoodles, 491 Spun Sugar, 666 Linzer Dough I, 315, 724 Soda Bread, 227 Squash Pie Filling, 298 Linzer Dough II, 315 Soft Caramels, 680 Stabilized Whipped Cream, 256 Linzertorte, 358 Soft Rolls, 131, 710 Starters and sours Orange Brûlée Tart, 357 Sorbets Apple Sour, 174 Pâte Brisée, 313, 724 Basic Sourdough Starter, 173 Pâte Sablée, 313, 724 Banana Passion Fruit Sorbet, 552 Basic Yeast Starter (Biga), 168, 711 Pâte Sucrée, 314, 724 Blueberry Sorbet, 552 Rye Starter I, 168, 711 Peach Tarte Tatin, 356 Chocolate Sorbet, 553 Rye Starter II, 168, 711 Pear Almond Tart, 354 Cider Apple Sorbet, 556 Sourdough starter (general procedure), 162 Pear Tarte Tatin, 356 Coconut Sorbet, 556 Yogurt Sour, 173 Phyllo Tartlet Shells, 338 Lemon or Lime Sorbet, 552 Steamed Blueberry Pudding, 524, 731 Plum, Apricot, Cherry, or Peach Mango Sorbet, 552 Steamed Brown Bread, 222 Mascarpone Sorbet, 553 Steamed Chocolate Almond Pudding, 524 Tart, 353 Orange or Tangerine Sorbet, 552 Steamed Chocolate Almond Pudding with Short Dough I, 314, 724 Pineapple Sorbet, 552 Short Dough II, 314, 725 Raspberry, Strawberry, Melon, or Kiwi Praline Ice Cream, 614 Tarte Tatin, 356 Steamed Raisin Spice Pudding, 524 Walnut Tart, 358 Sorbet, 552 Stencil Paste, 406, 502 Three-Chocolate Bavarois, 531 Rhubarb Sorbet, 553 Stollen, 184, 714 Tiramsù, 467 Sorbet, 552 Strawberries Romanoff, 584 Toffee, 678 White Wine or Champagne Sorbet, 553 Strawberry Bavarian Cream, 528 Traditional Scottish Shortbread, 489 Soufflés Strawberry Cake, 398, 456 Trio of Fruit Sorbets, 615 Chocolate Soufflé, 542 Strawberry Chiffon Pie Filling, 304, 723 Tropical Fruit Compote, 578 Chocolate Soufflé Crêpes, 248 Strawberry Cream Chiffon Pie Filling, Tulipes, 502 Coffee Soufflé, 542 Turnovers, 322 Crêpes Soufflés Suzette, 247 304, 723 Twists, 233 Lemon Soufflé, 542 Strawberry Cream Roll, 471 Liqueur Soufflé, 542 Strawberry Ice Cream, 550 U Praline Soufflé, 542 Strawberry Marmalade, 590, 731 Vanilla Soufflé, 542 Strawberry Rhubarb Pie Filling, 301, 723 Upside-Down Cake, 392 Sourdough starter (general procedure), 162 Streusel or Crumb Topping, 195, 715 Special diets Strudel, 337, 338 V Gluten-Free Brownies, 704 Strudel Dough, 336 Gluten-Free Chocolate Cake, 701 Succès, 344, 725 Vacherin, 346 Gluten-Free Chocolate Chip Sugar Cookies, 487 Vanilla Bavarian Cream, 528 Sweet Potato Pie Filling, 298 Vanilla Bean Ice Cream, 550 Cookies, 703 Sweet Roll Dough, 183, 713 Vanilla Bombe Mixture, 560 Gluten-Free Yeast Bread, 702 Swiss Buttercream, 420 Vanilla Cream, 422, 729 Iced Low-Fat Raspberry Parfait, 565 Swiss Leckerli, 501 Vanilla Cream Pie Filling, 300, 722 Lactose-Free Crème Caramel, 705 Swiss Meringue, 259 Vanilla Crème Diplomat, 266, 719 Lactose-Free Mango Coconut Ice Swiss Roll, 402 Vanilla Fudge Icing, 423 Syrups Vanilla Ice Cream, 550 Cream, 706 Vanilla Pots de Crème, 516 Low-Fat Apple Honey Muffins, 697 Cocoa Vanilla Syrup, 254 Vanilla Soufflé, 542 Low-Fat Chocolate Pie, 699 Coffee Rum Syrup, 255, 719 Vanilla Syrup, 254, 718 Low-Fat Chocolate Pudding, 699 Coffee Syrup, 255, 719 Vienna Bread, 126, 708 Low-Fat Graham Cracker Pie Shell, 699 Rum Syrup, 255, 719 Viennoise, 238, 718 Low-Fat Multigrain Brown Bread, 698 Simple Syrup, 254 No-Sugar-Added Lemon Cookies, 700 Syrup for Bombes, 559 W Reduced-Sugar Apple Spice Cake, 701 Vanilla Syrup, 254, 718 Special pastries Waffles. See Pancakes Capucine Chocolate, 363 T Walnut Cake, 392 Chocolate Rum Délices, 368 Walnut Tart, 358 Chocolatines, 366 Tapioca Pudding, 520 Whipped Cream, 255–256 Creole Délices, 368 Tarts White Cake, 398, 726 Financiers au Café, 368 White Cake (Liquid Shortening), 400 Gâteau St-Honoré, 360 Almond Short Dough, 315, 724 White Chocolate Bavarian Cream, 528 Gâteau Succès, 366 Apple Custard Tart, 353 Nougatines Parisienne, 367 Apple Tart, 353 Passionata, 364–365

7 5 8 RECIPE INDEX Whole Wheat Italian Bread, 127, 708 Yellow Cake, 398 Whole Wheat Muffins, 218 Yellow Cake (Liquid Shortening), 400 White Chocolate Parfait with Flambéed Whole Wheat, Rye, and Nut Yellow Chiffon Cake, 404 Cherries, 564 Yogurt Sour, 173 Sourdough, 179 White Pan Bread, 130, 709 Z White Pan Bread (Sponge), 166, 710 Y White Sourdough (Mixed Fermentation), Zabaglione, 274 Yeast-Raised Doughnuts, 233 Zucchini Carrot Nut Muffins, 220 176 Yellow Butter Cake, 392, 725 White Wine or Champagne Sorbet, 552 Whole Wheat Bread, 130, 709 Whole Wheat French Bread, 128, 709

Subject Index A Beignet, 235 Caramel texture, 680 Benching, 110 Caramelization, 252 1-2-3 dough, 312 Berries, 570 Caramelizing sugar, 517 3-2-1 pie dough, 282 Beta 6 crystals, 628 Careers in baking and pastry, 10–13 Acetate, 50–51, 426, 433, 445, 446, 627, Biga, 158 Carême, Marie-Antoine, 6, 7 Biscotti, 509 Cassata Napoletana, 561 631–635, 640 Biscuit method, 214, 215 Celiac disease, 61, 689 Acid salts, 79 Black Forest torte, 451 Charlotte, 450, 525 Adjuncts, 251 Bloom and blooming, gelatin, 81 Agar-agar, 82 Bloom, chocolate, 628 mold, 47, 633 Air cell formation, 94, 375. See also Boiled icings, 423 ring, 47, 51, 435, 444–445, 667 Bombes, 558, 561 Cheesecake, 522 Leavening Boston cream pie, 433 Cherries, 571 Alcohol as flavoring, 90 Boulanger, A., 7 Chiffon method, 383 Alcohol avoidance, 690 Bread characteristics, 122 Chiffon pie fillings, 302–303 Allergens, 32, 688–690 Brioche feuilletée, 188 Chinese pastries, 241 Allergies and intolerances, 688–690 Brioche makeup, 201 Chocolate Altitude adjustments, 391 Brix scale, 252 bloom, 628 Amylose and amylopectin, 63 Browning, 100 cigarettes and shavings, 635 Angel food method, 382 Buckwheat, 62 cutouts, 631–633 Apples, 294, 570 Butter sponge/butter genoise, 381 decorations, 631–637 Artisan breads, 105 Buttercreams, 418–419 history of, 626 Assembling and icing cakes, 430–434, 442–450, lining molds and rings, 446, 663 C modeling, 429, 447, 637 471–472 molding, 630–631, 638–640 Cactus pears, 575 petals, 637 B Cake doughnuts, 230–231 piping, 637 Cake ring. See Charlotte production steps, 626 Bagels, 136 Cakes soft strips and fans, 636 Bagged cookies, 479 spraying, 637 Baked Alaska, 548 altitude adjustments, 391 strips, bows, teardrops, 633–635 Baked meringues, 341 assembling and decorating, tempering, 51, 86, 627–629 Baker’s balance scale, 22 truffles and confections, 638–640 Baker’s percentages, 23–28 415–472 types of, 85–86, 87, 626–627 Baking baking, 388, 389 Chocolate and cocoa, 84–88 cheesecake, 522 Chocolate creams, 268–269 yeast breads, 111–113, 163 cooling, 389 Chocolate work, 47, 51, 625–645 cakes, 388, 389, 391 décor, 431, 441 Ciabatta, 165 cookies, 483 decorating, 434–441 Citrus fruits. See specific fruit pies, 284, 287–288 formula balance, 385–386 Coatings, poured, 268, 416–417, 427, puff dough products, 320, 330 mixing methods, 376–384 sweet dough products, 183 mixing principles, 374–376, 380 447, 638 tarts, 350, 351 pan preparations, 386–387 Coatings, rolled, 429, 447–448 Baking powder, 22, 79–80 small, 471–472 Cocoa butter crystal melt points, 627 Baking process, 98–100, 111, 163–164 structure, 373 Coconut, 571 Baking soda, 79 Calculating costs, 28–29 Coffee cakes, 208–209 Baklava, 340 Calories, 686 Combination creaming/sponge method, 384 Balancing cake formulas, 385–386 Calvel, Raymond, 10 Common meringue, 257 Bananas, 570 Cannoli, 235 Complements, 430, 601, 602 Banneton, 46, 144 Carambola, 576 Contrast, 430, 440, 442, 471, 601, 602, 603, 604, Bar cookies, 482 Caramel cages, 664–665 Barm, 161 Caramel rulers and cutters, 678 605, 630, 632, 639, 648, 670 Batters (quick breads), 212 Caramel sauce, 267–268 Conversion factors, 25, 26 Baumé scale, 252 Converting measures, 733 Baumkuchen, 409 Bavarians, 525–526 759

7 6 0 SUBJECT INDEX Cookies, 475–484 E Flours, wheat, 54–60, 61 baking and cooling, 483 Foams. See Meringue; Whipped cream characteristics, 476–477 Éclair paste, 329–330 Foam-type icings, 423 quality standards, 483–484 Eggs Folding dough, 107–108, 122, 189 types and makeup methods, 479–482 Fondant, 416–417, 429, 447–448 allergy to, 690 Food allergies and intolerances, 688–690 Cooking sugar, 252–254 composition, 74 Food safety and sanitation, 30–38 Cooling, 35, 100, 113 forms, 76 Corn, 61, 63 functions in baking, 76–77 eggs, 303, 738 Corn syrup, 65–66 grades and quality, 74–75 equipment sanitation, 35–36 Cost calculations, 28–29 safety, 303, 738 food hazards, 30–32 Cotton candy, 666 sizes, 75 HACCP system, 36–38 Coulis, 267 substitution, 696 meringues, 258 Couverture, 86, 626–627 Elasticity of dough, 121 pastry cream, 262 Cream pie fillings, 299 Empty calories, 684 personal hygiene, 32–35 Creaming method Emulsion, 375 safe food handling, 32–35 Equipment, 41–51 staling versus, 101 cakes, 376, 377 cake decorating, 434–435, 436–437, Foodborne illness. See Food safety cookies, 477–478 Formula and recipe conversion, 25–27 quick breads, 212, 214, 215 438–440 Formulas in baking, 16–19 Crème anglaise, 260–261 caramel rulers and caramel cutters, 678 Frangipane, 197 Crème Chiboust, 262 caramelizing sugar, 517 French bread, 128 Crème patissière, 262 dough-handling, 43–44 French meringue, 257 Crémeux, 513 fryers, 46 French pastries, 359, 434, 471 Crêpes and crêpe desserts, 242, 244, 246 hand tools, 49–50, 112 Fresh fruits. See also specific fruit Croissant dough, 188, 189, 200 ice cream freezers, 551 evaluating and preparing, 570–576 Croissant legends, 192 mixers, 42–43 ripeness, 568–569 Crumb crusts, 282 ovens, 45–46 trimming loss, 569 Crumb, defined, 94 pans, containers, and molds, 46–48 Fritters, 235 Crust formation, 100, 125 steam-jacketed kettle, 46 Frostings. See Icings Crystallization, 252–253 sugar work, 51, 663, 669, 671, 678 Frozen desserts, 545–565, 558–562 Cupcakes. See Cakes tart pans, 350 quality standards, 546–547 Custard or soft pie fillings, 296 Equipment sanitation, 35–36 types, 546 Custard sauces, 260–261 Escoffier, Georges-Auguste, 8 Fruit desserts, 567–594. See also Pies; Tarts Custards and puddings, 512–513, 515 European-style specialty cakes, 444 betty, 577 Extensibility of dough, 121 cobbler, 577 D Extracts and emulsions, 90 crisp, 577 salads and cooked fruits, 576–577 Dairy products, 70–74. See also Butter F Fruit fillings for pies, 289–291 Danger Zone, 34 Fruit liqueurs and alcohols, 576 Danish doughs, 188 Fat emulsions, 67–68, 375 Fruit products, 83 Decimal equivalents of common fractions, 734 Fats, 66–70, 686–687 Fruit tarts, puff pastry, 324 Décor, 431, 441, 479, 601–602. See also Sugar work Fruit versus vegetable, 568 Decorating cakes, 434–441 butter, 69 Fruits, fresh, 83, 568–576. See also Dessert presentation and plating, 597–623 functions in baking, 66–67, 96, 98 lard, 70 specific fruit balancing components, 600–601 margarines, 69–70 evaluating and preparing, 570–576 and customers, 599–600 oils, 70 ripeness, 568–569 essentials of, 598 shortenings, 68–69 trimming loss, 569 importance of flavor, 599 storage, 70 Fryers, 46 plating guidelines, 600–606 substitutions, 68, 375, 378, 692–693 Frying fat, 231 saucing, 602–603 as tenderizers, 98 Fudge-type icings, 423 secondary items and décor, 601–602 Fermentation, 106–107, 120, 122 Functions of ingredients, 691 styles, 604–606 bacterial, 160 in cakes, 385–386 Dessert sauces, 267–268 controlling, 122–124 eggs, 76–77 Dessert soufflés, 541 mixed, 158–159 fats, 66–67, 96, 98 Desserts, frozen, 545–565, 558–562 of rich doughs, 182 leavening agents, 77, 79 quality standards, 546–547 time and temperature, 163 milk and milk products, 70 types, 546 Fiber, 685 sugars and sweeteners, 63, 64, 65, 693 Devil’s Food Cake, 399 Figs, 571 wheat flour, 54 Dextrose and levulose, 64 Finishing cakes, 415–472 Fusion cuisine, 9 Dividing. See Scaling Finishing doughnuts, 234 Doneness stages, sugar cooking, 253 Flaky pie dough, 281 G Dough conditioners, 98, 124 Flat icings, 425 Dough strength, 121 Flavoring agents, 88–90 Ganache, 268, 638 Dough-handling equipment, 43–44 Flavoring buttercreams, 418–419 Garnish, dessert, 598, 599, 600, 601, 602 Doughnuts and fried products, 229–231, 234 Flooding, 426, 602–603 Gâteaux, 442 Dropped cookies, 480 Flour-batter method, 380 Gaufre, 242 Dry food volume equivalents, 735 Flours and meals, nonwheat, 61–63, 694–695

SUBJECT INDEX 7 6 1 Gelatin bloom and blooming, 81 J Methods of preparation (MOP), 16 Gelatin in chiffon pie fillings, 302–303 Metric conversion factors, 733 Gelatin in whipped cream, 256 Japonaise, 341 Metric units of measure, 20–21, 733 Gelatinization of starch, 99 Job titles, 11 Milk and milk products, 70–74 Gelée, 267 Gelling agents, 63, 80–83 K buttermilk, 73 cheeses, 72 gelatin, 80–82, 256 Kiwi fruit, 572 composition of, 71 pectin, 82–83 condensed milk, 72, 74 substituting gelatins, 81 L cream, 71, 73 vegetable gums, 82 dry milk, 72, 73, 74 Genoise method, 381 Lactobacilli, 160 evaporated milk, 72, 74 Gingerbread, 227 Laminated dough, rolling-in process, 189 fermented, 71, 73 Glazes, 427, 447 Laminated yeast dough products, 104, 188, 189, fresh, 71, 72–73 Glucose corn syrup, 65–66 functions in baking, 70 Gluten development, 61, 118, 312 200, 203–209 lactose intolerance, 690, 695 in cakes, 375–376 Lattice top crust, 284, 285 storing, 73–74 controlling, 95–98 Lean yeast dough products, 104 substituting, 73, 695–696 flour selection for, 96 Leavening agents Mise en place, 18 Gluten intolerance, 689 Mixers, 42–43 Gluten sensitivity, 61 air, 80 Mixing and gluten development, 94–98 Gluten, substitutions for, 694–695 chemical leaveners, 79–80 Mixing laminated doughs, 188 Gluten window, 122 functions in baking, 77, 79 Mixing methods (breads), 97, 105–106, 118, 119, Grapefruit, 571 gases, 98 Grapes, 572 steam, 80 120, 121–122 Guava, 572 yeast, 77–79, 98 biscuits, 214–215 Gum paste, 653 Lemons and limes, 572 creaming, 212, 214 Gum tragacanth, 82 Levain-Levure, 158 modified straight dough, 118, 182 Lipids, 67 muffin, 212, 213 H Liquid levain, 161 sponge, 156, 157 “Little cakes,” 476 straight dough, 118 HACCP (Hazard Analysis and Critical Control Lychees (Litchis), 572 Mixing methods (cakes), 376–384 Point) system, 36–38 Mixing methods (cookies), 477–479 M Mixing processes, 94–95 Hand tools, 49–50, 112. See also Equipment Mixing times, 97, 118–121, 122 Handcrafted breads, 124–125 Macaroons and macarons, 498 Mocha, 452 Hard meringue, 257 Machine friction, 736 Modeling chocolate, 429, 447–448, 637 History of baking, 4–10, 119 Maillard reaction, 100 Modified straight dough method, Honey, 66 Makeup Hot milk and butter sponge, 381 118, 182 Hydration, 95 biscuits, 216 Modifying for special needs, 691–696 Hydrogenation, 67 braided loaves, 149–152 Molasses, 65 Hydrometer, 51, 252, 549 cookies, 479–482. See also specific recipes Molded cookies, 480–481 doughnuts. See specific recipes Mousse, 269, 525, 527 I fougasse, 145 Mousse, frozen, 562 loaves, 143–144, 148–149 Muffin method, 212, 213 Ice cream, 549, 551 muffin products, 213 Muffin products, makeup and panning, 213 cakes, 433–434 puff dough products, 320. See also specific desserts, 547–548 N freezers, 551 recipes stabilizers, 547 rich dough products, 200–209 Napoleons, 324 rolls, 141–142, 146–148 Natural sour or starter, 159–162 Ice for yeast doughs, 736, 737 strudel, 337, 338 Nectarines. See Peaches Icebox cookies, 481 sweet dough products, 183, 193, 200–209 Nonnutritive sweeteners, 65, 693 Icing cakes, 430–434 sweet rolls and Danish, 201–207 Nougatine, 656–657 Icings, 416–418 yeast doughs, 110, 140, 141–152 Nouvelle cuisine, 8 Malt syrup, 66 Nutrients, basic, 685 flat, 425 Mangoes, 572 Nutritional concerns, 684–688 foam-type, 423 Marzipan, 84, 429, 447, 448, 648–652 Nuts and nut products, 84, 689 fudge-type, 423 modeling, 649–652 royal, 425–426 sheets and cutouts, 50, 441, 648 O Improved mix, 119, 120 Mealy pie dough, 281 Increasing desirable nutrients, 685–686 Measurement in baking, 19–23 Oats, 62 Indian desserts, 240 Melons, 573 One-stage (liquid shortening) method, 379 Ingredient selection, 106 Meringue One-stage method (cookies), 477 Ingredients, 53–90. See also specific ingredient baked, 257, 341 Oranges, mandarins, tangerines, 573 Intensive mix, 119–120 basic types, 257 Osmotolerant yeast, 78, 182 Inversion, 253, 662 guidelines, 258 Outlining, 426, 441, 603 Isomalt, 668, 676, 694 pie topping, 288 Oven loading, 112 Italian meringue, 257 safety, 258

7 6 2 SUBJECT INDEX Preshaping dough, 109–110 Scrap dough, 158 Press (dough portion), 43–44, 109, 141, 146, Separated-egg sponge, 381 Oven spring, 111 Sheet cookies, 481 Ovens, 45–46 147, 148 Short doughs, 312, 350 Oxidation, 95 Pretzels, 139 Short mix, 119, 120 Prevention of staling, 101 Shortening (process), 96 P Prickly pears, 575 Simple fold, 189 Proofing yeast dough, 110–111 Soakers, 134 Pain d’épices, 227 Protein coagulation, 99, 111 Soft meringue, 257 Pan preparation, 386–387, 482 Puddings and custards, 512–513, 515 Sorbet, preparing, 549 Pancakes and waffles, 242 Puff pastry, 315–317, 321 Soufflés, baked, 541 Panettone, 182 Puff pastry products, makeup and baking, 320 Soufflés, frozen, 562 Panning, 110, 213 Sourdough starters, 156, 159–162 Pans, containers, and molds, 46–48 Q Sourdoughs, 172 Papayas, 574 Soy, 32, 62, 686, 688, 689, 690, 691, 695-696 Paper cones, 436–438 Quality standards. See also Troubleshooting Special diets, 9, 61, 62, 683–707 Parfaits, 558 cakes, 389–391 Special pastries, 359 Paris-Brest-Paris, 332 churn-frozen desserts, 546–547 Specialty breads, 135–140 Passion fruit, 574 cookies, 483–484 Specialty cakes, assembling, 442–450, Pastillage, 50, 51, 652–655 pies, 308 Pastry bags, 438–440 yeast goods, 114–115 471–472 Pastry cream, 262 Spelt, 61–62 Pastry doughs, types of, 104, 188, 281–282, Quenelle, 601 Spices, 88–89 Quick breads, 211–212 Sponge methods 311–312 Quinces, 576 Pastry method, 214 breads, 156, 157 Pâte à choux. See Éclair paste. R cookies, 479 Pâte brisée, 312, 350 cakes, 380–383 Pâte sablée, 312, 350 Recipes in baking, 16–19 Staling, 100–101 Pâte sucrée, 312 Reducing undesirable nutrients, 686–687 Standardized formulas, 17 Peaches and nectarines, 574 Retarding, 124 Star fruit, 576 Pears, 574 Rhubarb, 576 Starch, gelatinization, 99, 111 Peeling grapefruit, 571 Rice, 62 Starches, 63, 288–289 Persimmons, 575 Rich yeast dough, fermentation, 182 Steam Petits fours, 325, 472, 483 Rich yeast dough products, 104 as leavener, 80 Phyllo, 335–336, 338 in ovens, 113 Pie doughs, mixing, 282 fillings and toppings, 193 Steamed desserts, 522 Pies makeup of, 193, 200–209 Steam-jacketed kettle, 46 mixing, 118 Stencil cookies, 482 3-2-1 dough, 282 Rolled coatings, 429, 447–448 Stencil design, making, 406 assembling and baking, 284 Rolled cookies, 480 St-Honoré, 359 custard or soft fillings, 296 Rolled-in yeast dough products, 104 Storing baked goods, 113 dough ingredients, 280–281 Roller milling, 7 Straight dough method, 118 dough types, 281–282 Roll-in compounds, 188 Strudel, 335–336, 337 fillings, 288–291, 296, 299, 302–303 Rolling-in procedure, 189 Substituting history, 279, 280 Rounding. See Preshaping chocolate and cocoa, 87–88 preparing baked, 287 Royal icing, 425–426 for eggs, 696 preparing unbaked, 288 Rye, 61 fats, 68, 375, 378, 692–693 rolling dough, 285 fruits in tarts, 354 types, 284 S gelatins, 81 Pineapple, 575 gluten products, 694–695 Piping jelly, 440–441 Sabayon, 267 ingredients for special needs, 691–696 Pithiviers, 362 Sablage, 312 milks, 73 Pizza, 126, 127 Saccharometer. See Hydrometer sugars, 693–694 Plating desserts, 597–623 Sachertorte, 397 for wheat flour, 694–695 balancing components, 600–601 Salt, 88, 97, 124 when not to, 27–28 guidelines, 600–606 Sanding method, 478 yeasts, 79, 118, 182, 190, 191 saucing, 602–603 Sanitation. See Food safety Sucralose, 694 secondary items and décor, 601–602 Sauces, custard, 260–261 Sugar cooking, 252–254 styles, 604–606 Savory ingredients, 85 Sugar substitutes, 65, 693 Plums, 575 Scaling, 19, 22, 24, 105, 108–109, 141 Sugar work, 661–681 Poilâne, Lionel, 10 boiled confections, 676–677 Pomegranates, 575 baked pies, 287 equipment, 51, 663, 669, 671, 678 Poolish, 157–158, 159 cakes, 386–388 poured sugar, 667–668 Portioning. See Scaling pizza, 127 pulled and blown sugar, 669–675 Positions in baking and pastry, 11 rolls, 141 spun sugar, 663–666 Poured coatings, 268, 416–417, 427, 447, 638 Schwarzwalder Kirschtorte, 451 syrups for, 662–663 Pre-ferments, 156–159 Scone flour, 22 Presentation of desserts, 597–623 Scones, 214 Scoring dough, 112

Sugars and sweeteners, 63–66, 63–66 Troubleshooting SUBJECT INDEX 7 6 3 brown sugars, 65 cake formulas, 386 composition, 63–64 cake mixing, 374–375 absorption, 57–58 confectioners’ sugar, 64–65 cakes, 389–391 composition, 56–57 dehydrated fondant, 65 cookies, 483–484 extraction, 56 functions in baking, 63, 64, 65, 693 crème anglaise, 260, 261 functions in baking, 54 granulated sugars, 64 pies, 308 gluten quality, 61 invert sugar, 64, 66 puff pastry, 321 grades, 55–56 powdered sugar, 64–65 quick breads, 212 milling, 55 as tenderizers, 98 soggy pie bottom, 285 strength, 59, 60 yeast goods, 114–115 treatments and additives, 58 Swiss meringue, 257 types, 59–60 Swiss rolls, 448, 469 Truffles, 638 Whipped cream, 255–256 Syrups in the bakeshop, 253–254 Tunneling, 212 Syrups, sugar work, 662–663 Turns, 189 X Syrups, sweeteners, 65–66 Twice-baked (biscotti), 509 Two-stage method, 376, 378 Xanthan gum, 82 T U Y Tarts and tartlets, 350–352 adjusting quantities for size, 352 Units of measure, metric, 20–21, 733 Yeast, 77–79 baked tarts, 350 Units of measure, U.S., 19, 20, 733 and autolyse, 159 shells, 351 fermentation, 77, 97 V modifying quantities, 120, 123, 158 Temperature calculations for yeast doughs, pre-ferments or starters, 156–158 736–737 Vanilla, 89 for rich doughs, 182 Vegetable gums, 82, 694 substituting, 79, 118, 182, 190, 191 Temperature control, 97 Vegetable versus fruit, 568 types, 78 Temperature Danger Zone, 34 Vegetarian diets, 688 wild, 160, 161 Temperatures for chocolate, 627, 628 Viennoiserie, 188 Tempering chocolate, 51, 86, Volume equivalents, dry foods, 735 Yeast dough, 103–115, 117–152 mixing, 105–106, 118–121 627–629 W modifying yeast quantities, 120, 123 Tenacity of dough, 121 product types, 104–105, 124–125, Thickening power, 262 Washes for products, 112 156, 159, 181, 182, 188, Three-fold, 189 Water, 96, 99, 123, 124 200–209 Tiered cakes, 448–449 Water bath for baking, 521 production steps, 105–113, 120 Tiramisù, 467 Weighing, 21–23. See also Scaling Toll House Cookies, 486 Wheat, 54–55 Yeast-raised doughnuts, 230 Tools. See Equipment Wheat flour Torten, 442 Z Trimming loss of fruits, 569 Zabaglione, 267

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