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Contents

Recipe Contents xiv About Le Cordon Bleu xxiii Foreword xxv Preface xxvi Chapter

1 The Baking Profession 2

Baking—Historical Background 4 Baking and Pastry Careers 9

Chapter 2 Basic Professional Skills: Bakeshop Math and Sanitation 14 Formulas andCOPYRIGHTED Measurement 16 MATERIAL Food Safety and Sanitation 30

Chapter

3 Baking and Pastry Equipment 40

Equipment Sanitation and Safety 42 Large Equipment 42 Pans, Containers, and Molds 47 Hand Tools 50 Miscellaneous Tools and Equipment 52

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Chapter

4 Ingredients 54

Wheat Flour 56 Other Flours, Meals, and Starches 64 Sugars 67 Fats 70 Milk and Milk Products 74 Eggs 79 Leavening Agents 82 Gelling Agents 86 Fruits and Nuts 89 Chocolate and Cocoa 91 Salt, Spices, and Flavorings 94

Chapter

5 Basic Baking Principles 98

Mixing and Gluten Development 100 The Baking Process 104 After Baking 107

Chapter

6 Understanding Yeast Doughs 110

Yeast Product Types 112 Yeast Dough Production 113 Types of Dough-Making Processes 121 Controlling Fermentation 122 Bread Faults and Their Causes 125

Chapter

7 Understanding Artisan Breads 128

What Is Artisan Bread? 130 Flour 131 Pre-Ferments and Sourdough Starters 131 Autolyse 136 Fermentation 136 Baking 138 Artisan Bread Formulas 139 02_783480_ftoc.qxd 12/20/07 9:23 AM Page ix

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Chapter

8 Lean Yeast Doughs 140

Introduction to Handcrafted Breads 142 Crisp-Crusted Bread Formulas 142 Soft-Crusted Bread and Rye Bread Formulas 148 Sourdough Formulas and Specialty Breads for the Artisan Baker 153 Makeup Techniques 171

Chapter

9 Rich Yeast Doughs 186

Sweet Dough and Rich Dough Formulas 188 Rolled-in Dough Formulas 194 Fillings and Toppings 199 Makeup Techniques 205

Chapter

10 Quick Breads 216

Mixing and Production Methods 218 Formulas 222

Chapter 11 Doughnuts, Fritters, Pancakes, and Waffles 234

Doughnuts 236 Formulas 238 Fritters 241 Pancakes and Waffles 249 Chapter

12 Basic Syrups, Creams, and Sauces 258

Sugar Cooking 260 Basic Creams 264 Dessert Sauces 277 02_783480_ftoc.qxd 12/20/07 9:24 AM Page x

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Chapter

13 Pies 284

Pie Doughs 286 Assembly and Baking 290 Fillings 294 Pie Faults and Their Causes 314

Chapter

14 Pastry Basics 316

Pâte Brisée and Short Pastries 318 Puff Pastry 321 Éclair Paste 335 Strudel and Phyllo 341 Baked Meringues 347

Chapter

15 Tarts and Special Pastries 354

Tarts and Tartlets 356 Special Pastries 366

Chapter

16 Cake Mixing and Baking 378

Mixing 380 Cake Formula Balance 390 Scaling, Panning, and Baking 392 Altitude Adjustments 397 Formulas 398

Chapter

17 Assembling and Decorating Cakes 420

Icings 422 Assembling and Icing Simple Cakes 435 Basic Decorating Techniques 438 02_783480_ftoc.qxd 12/20/07 9:24 AM Page xi

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Chapter 3 4 18 Specialty Cakes, Gâteaux, and Torten 448

Planning and Assembling Specialty Cakes 450 Procedures for Popular Cakes 457

Chapter

19 Cookies 482

Cookie Characteristics and Their Causes 484 Mixing Methods 485 Types and Makeup Methods 487 Panning, Baking, and Cooling 490 Petits Fours Secs 491 Formulas 493

Chapter 20 Custards, Puddings, Mousses, and Soufflés 518 3 3 Custards and Puddings 520 3 Bavarians and Mousses 532 3 Soufflés 549 3 3 3 Chapter 3 3 3 21 Frozen Desserts 552 4 4 Churn-Frozen Desserts 554 4 Still-Frozen Desserts 566 4 4 4 Chapter 4 4 22 Fruit Desserts 576 4 4 Handling Fresh Fruits 578 Fruit Desserts 586 02_783480_ftoc.qxd 12/20/07 9:24 AM Page xii

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Chapter

23 Dessert Presentation 604

Background and Guidelines 606 Examples of Dessert Presentations 611

Chapter

24 Chocolate 636

Production of Chocolate 638 Molding Chocolate 642 Chocolate Decorations 643 Chocolate Truffles and Confections 649

Chapter

25 Marzipan, Nougatine, and Pastillage 656

Marzipan 658 Pastillage 662 Nougatine 666

Chapter

26 Sugar Techniques 670

Boiling Syrups for Sugar Work 672 Spun Sugar and Caramel Decorations 673 Poured Sugar 677 Pulled Sugar and Blown Sugar 679 Boiled Sugar Confections 686

Chapter

27 Baking for Special Diets 692

Dietary Concerns 694 Nutrition in the Bakeshop 694 Modifying Formulas for Special Needs 701 Formulas 707 02_783480_ftoc.qxd 12/20/07 9:24 AM Page xiii

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Appendix 1 Large-Quantity Measurements 718 Appendix 2 Metric Conversion Factors 743 Appendix 3 Decimal Equivalents of Common Fractions 744 Appendix 4 Approximate Volume Equivalents of Dry Foods 745 Appendix 5 Temperature Calculations for Yeast Doughs 746 Appendix 6 Eggs and Safety 748

Glossary 749 Bibliography 757 Recipe Index 759 Subject Index 765 02_783480_ftoc.qxd 12/20/07 9:24 AM Page xiv

Recipe Contents

Recipes in blue type were developed and tested by French Rye 160 Le Cordon Bleu. Pain de Campagne (Country-Style Bread) 160 Apple Sourdough 161 Whole Wheat, Rye, and Nut Sourdough 162 Potato Sourdough 163 Four-Grain Bread 164 Chapter 8 English Muffins 164 Lean Yeast Doughs Bagels 165 Olive Focaccia 166 Hard Rolls 143 Herb Focaccia (Sponge Method) 167 Vienna Bread 143 Chestnut Bread 168 Italian Bread 144 Prosciutto Bread 168 Whole Wheat Italian Bread 144 Olive Bread 169 Pizza 144 Crumpets 169 French Bread (Straight Dough) 145 Amish-Style Soft Pretzels 170 Whole Wheat French Bread 145 Pita 171 French Bread (Sponge) 145 Country-Style French Bread 145 Chapter 9 Baguette 146 Fougasse 146 Rich Yeast Doughs Cuban Bread 146 Ciabatta 147 Sweet Roll Dough 188 White Pan Bread 148 Rich Sweet Dough 189 Whole Wheat Bread 148 Stollen 189 White Pan Bread (Sponge) 148 Babka 189 Soft Rolls 149 Kugelhopf 190 Cinnamon Bread 149 Hot Cross Buns 190 Raisin Bread 149 Cross Paste 190 Egg Bread and Rolls 149 Baba/Savarin Dough 191 100% Whole Wheat Bread 149 Panettone 192 Challah 150 Brioche 193 Milk Bread (Pain au Lait) 150 Danish Pastry Dough (Croissant-Style) 196 Light American Rye Bread and Rolls 151 Danish Pastry Dough (Brioche-Style) 197 Onion Rye 151 Croissants 198 Onion Pumpernickel (Nonsour) 151 Danish Pastry 198 Seven-Grain Bread 152 Cinnamon Sugar 199 Basic Yeast Starter (Biga) 153 Streusel or Crumb Topping 199 Rye Starter I 154 Nut Streusel 199 Rye Starter II 154 Clear Glaze 199 Rye Starter III 154 Apricot Glaze I 200 Basic Sourdough Starter 155 Apricot Glaze II 200 Yogurt Sour 155 Lemon Cheese Filling 200 Potato Sour 156 Date, Prune, or Apricot Filling 201 Apple Sour 156 Almond Filling I (Frangipane) 201 Old-Fashioned Rye Bread 157 Almond Filling II (Frangipane) 201 Pumpernickel Bread 157 Almond Cream (Crème d’Amande) 202 Rustic Sourdough Bread 158 Lemon Filling 202 Fig Hazelnut Bread 159 Apple Compote Filling 202 xiv 02_783480_ftoc.qxd 12/20/07 9:24 AM Page xv

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Cinnamon Raisin Filling 202 Jelly-Filled Doughnuts or Bismarcks 238 Pecan Maple Filling 203 Long Johns 239 Cheese Filling 203 Fried Cinnamon Rolls 239 Hazelnut Filling 203 Twists 239 Poppy Seed Filling 204 Cake Doughnuts 239 Chocolate Filling 204 Chocolate Cake Doughnuts 240 Honey Pan Glaze (For Caramel Rolls) 204 Rich Vanilla Spice Doughnuts 240 Doughnut Glaze 241 Honey Glaze 241 Chapter 10 Fritter Batter I 242 Quick Breads Fritter Batter II 243 French Doughnuts (Beignets Soufflés) 243 Biscuits I 222 Beignets de Carnival 244 Buttermilk Biscuits 222 Fattigman 245 Cheese Biscuits 222 Viennoise 245 Currant Biscuits 222 Cannoli Shells 246 Herb Biscuits 222 Sicilian Cannoli 246 Biscuits II 222 Ricotta Cannoli Filling 246 Plain Muffins 223 Jalebis 247 Raisin Spice Muffins 223 Chinese Sesame Balls 248 Blueberry Muffins 223 Pancakes and Waffles 250 Whole Wheat Muffins 223 Buttermilk Pancakes and Waffles 250 Corn Muffins 223 Gaufres (French Waffles) 251 Corn Cheese Muffins 223 Crêpes 252 Bran Muffins 223 Chocolate Crêpes 252 Crumb Coffee Cake 223 Crêpes Suzette (Dining Room Preparation) 253 Muffins 224 Crêpes Soufflés Suzette 254 Chocolate Chip Muffins 224 Crêpe Gâteau with Plum Compote 255 Blueberry Muffins 224 Chocolate Soufflé Crêpes 256 Raisin Spice Muffins 224 Crêpes Georgette 257 Corn Bread, Muffins, or Sticks 225 Zucchini Carrot Nut Muffins 225 Scones 226 Chapter 12 Cranberry Drop Scones 226 Basic Syrups, Creams, Steamed Brown Bread 227 Orange Nut Bread 227 and Sauces Lemon Nut Bread 227 Vanilla Syrup 262 Banana Bread 228 Coffee Rum Syrup 263 Date Nut Bread 228 Coffee Syrup 263 Plum Cake 229 Rum Syrup 263 Almond Poppy Seed Muffins 229 Cocoa Vanilla Syrup 263 Lemon Poppy Seed Muffins 229 Crème Chantilly 265 Apple Spice Muffins 230 Common Meringue or French Meringue 267 Pumpkin Muffins 230 Chocolate Meringue 267 Double Chocolate Muffins 231 Swiss Meringue 267 Popovers 231 Italian Meringue 267 Gingerbread 232 Crème Anglaise 269 Soda Bread 233 Chocolate Crème Anglaise 269 Coffee Crème Anglaise 269 Chapter 11 Pastry Cream (Crème Pâtissière) 271 Deluxe Pastry Cream 271 Doughnuts, Fritters, Pastry Cream Mousseline 271 Pancakes, and Waffles Chocolate Pastry Cream 271 Praline Pastry Cream 271 Yeast-Raised Doughnuts 238 Coffee Pastry Cream 271 Ring Doughnuts 238 Chiboust Cream 272 02_783480_ftoc.qxd 12/20/07 9:24 AM Page xvi

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Chocolate Chiboust Cream 272 Apple Walnut Pie Filling 300 Coffee Chiboust Cream 272 Rhubarb Pie Filling 300 Praline Chiboust Cream 273 Peach Sour Cream Pie Filling 301 Chiboust Cream with Raspberries 273 Pear Sour Cream Pie 301 Chiboust Cream Flavored with Alcohol 273 Old-Fashioned Apple Pie Filling 301 Lime or Lemon Chiboust 273 Fresh Strawberry Pie Filling 302 Vanilla Crème Diplomat 274 Fresh Blueberry Tart Filling 302 Chocolate Crème Diplomat 274 Custard Pie Filling 303 Chocolate Ganache I 275 Coconut Custard Pie Filling 303 Chocolate Ganache II 276 Pecan Pie Filling 303 Passion Fruit Ganache 276 Maple Walnut Pie Filling 303 Chocolate Mousse I 276 Pumpkin Pie Filling 304 Chocolate Mousse II 277 Sweet Potato Pie Filling 304 Chocolate Sauce 278 Squash Pie Filling 304 Chocolate Fudge Sauce 279 Key Lime Pie Filling 305 Chocolate Sauce III 279 Vanilla Cream Pie Filling 306 Melba Sauce 279 Coconut Cream Pie Filling 306 Raspberry Sauce 279 Banana Cream Pie Filling 306 Caramel Sauce 280 Chocolate Cream Pie Filling I 306 Hot Caramel Sauce 280 Chocolate Cream Pie Filling II 306 Clear Caramel Sauce 280 Butterscotch Cream Pie Filling 307 Butterscotch Sauce 280 Lemon Pie Filling 307 Caramel Cream 280 Strawberry Rhubarb Pie Filling 307 Butter Caramel 280 Strawberry Chiffon Pie Filling 310 Sabayon I 281 Strawberry Cream Chiffon Pie Filling 310 Sabayon II 281 Raspberry Chiffon Pie Filling 310 Cold Sabayon 281 Pineapple Chiffon Pie Filling 310 Zabaglione 281 Chocolate Chiffon Pie Filling 311 Sauce Suzette 281 Chocolate Cream Chiffon Pie Filling 311 Fruit Coulis 282 Pumpkin Chiffon Pie Filling 312 Blueberry Sauce 282 Pumpkin Cream Chiffon Pie Filling 312 Dulce de Leche 282 Lemon Chiffon Pie Filling 313 Hard Sauce 283 Lime Chiffon Pie Filling 313 Cream Sauce for Piping 283 Orange Chiffon Pie Filling 313

Chapter 13 Chapter 14 Pies Pastry Basics Flaky Pie Dough 289 Pâte Brisée 318 Mealy Pie Dough 289 Pâte Sablée 319 Enriched Pie Pastry 289 Chocolate Pâte Sablée 319 Graham Cracker Crust 290 Pâte Sucrée 319 Apple Pie Filling (Canned Fruit) 298 Short Dough I 320 Dutch Apple Pie Filling 298 Almond Short Dough 320 Cherry Pie Filling 298 Linzer Dough I 320 Peach Pie Filling 298 Linzer Dough II 320 Pineapple Pie Filling 298 Short Dough II 320 Blueberry Pie Filling (Frozen Fruit) 299 Classic Puff Pastry (Pâte Feuilletée Classique) 324 Apple Pie Filling 299 Ordinary Puff Pastry 325 Cherry Pie Filling 299 Blitz Puff Pastry 325 Raisin Pie Filling 299 Reversed Puff Pastry (Pâte Feuilletée Inversé) 326 Fresh Apple Pie Filling I 300 Pinwheels 327 Fresh Apple Pie Filling II 300 Patty Shells 328 Apple Ginger Pie Filling 300 Turnovers 328 Apple Pear Pie Filling 300 Cream Horns 329 02_783480_ftoc.qxd 12/20/07 9:24 AM Page xvii

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Napoleons 329 Chocolate Banana Tart 361 Baked Apple Dumplings 330 Tarte Tatin 362 Fruit Tarts 331 Pear Tarte Tatin and Peach Tarte Tatin 362 Fruit Strips 331 Orange Brûlée Tart 363 Chaussons 331 Caramelized Apple Tart with Vanilla 363 Palmiers 332 Walnut Tart 364 Allumettes 333 Linzertorte 364 Papillons (Butterflies or Bow Ties) 333 Peasant Tart 365 Conversations 334 Gâteau St-Honoré 367 Sacristains 335 Praline Millefeuille 368 Éclair Paste or Pâte à Choux 336 Praline Pailletine 368 Cream Puffs 337 Mirabelle Pithiviers 369 Éclairs 337 Passionata 370 Frozen Éclairs or Profiteroles 337 Capucine Chocolate 371 Paris-Brest 338 Nougatine Parisienne 372 Choux Pastry Lattice 338 Chocolatines 372 Paris-Brest 339 Creole Délices 373 Pralines 340 Chocolate Rum Délices 373 Mini Cream Puffs 340 Financiers au Café 373 Mini Éclairs 340 Praline Cake (Pralinette) 374 Choux Florentines 341 Sfogliatelle 375 Strudel Dough 342 Gâteau Succès 376 Apple Filling for Strudel 345 Cheese Filling for Strudel 345 Cream Cheese Filling for Strudel 345 Chapter 16 Baklava 346 Cake Mixing and Baking Crisp Baked Meringues 347 Almond Meringues 348 Yellow Butter Cake 398 Japonaise Meringues 348 Upside-Down Cake 398 Marly Sponge 349 Pan Spread 398 Coconut Dacquoise 349 Walnut Cake 398 Hazelnut Coconut Sponge 350 Chocolate Butter Cake 399 Succès 350 Brown Sugar Spice Cake 399 Progrès 350 Carrot Nut Cake 399 Pistachio Macaroon Sponge 351 Banana Cake 399 Chocolate Heads 351 Applesauce Cake 399 Meringue Chantilly 351 Old-Fashioned Pound Cake 400 Meringue Glacée 352 Raisin Pound Cake 400 Meringue Mushrooms 352 Chocolate Pound Cake 400 Meringue Cream Cakes 352 Marble Pound Cake 400 Vacherin 353 Sheet Cake for Petits Fours and Fancy Pastries 400 Fruit Cake 400 Fruit Mix I (Dark) 401 Chapter 15 Fruit Mix II (Light) 401 Tarts and Special Pastries Almond Cake for Petits Fours 401 Sacher Mix I 402 Fresh Fruit Tart 358 Sacher Mix II 402 Apple Tart 359 White Cake 403 Plum, Apricot, Cherry, or Peach Tart 359 Yellow Cake 403 Apple Custard Tart 359 Strawberry Cake 403 Pear Almond Tart 360 Cherry Cake 403 Fruit Tart with Pastry Cream 360 Devil’s Food Cake 404 Frangipane Tart 360 High-Ratio Pound Cake 404 Fruit Tartlets 360 Yellow Cake (Liquid Shortening) 405 Lemon Tart 361 White Cake (Liquid Shortening) 405 Chocolate Tart 361 Chocolate Cake (Liquid Shortening) 405 02_783480_ftoc.qxd 12/20/07 9:24 AM Page xviii

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Yellow Chiffon Cake 406 Quick White Fudge Icing I 429 Chocolate Chiffon Cake 406 Quick Chocolate Fudge Icing 429 Orange Chiffon Cake 406 Quick White Fudge Icing II 430 Sponge Roll I 407 Cocoa Fudge Icing 430 Chocolate Sponge Roll I 407 Vanilla Fudge Icing 430 Genoise 407 Flat Icing 431 Chocolate Genoise 407 Royal Icing 432 Sponge for Seven-Layer Cake 407 Chocolate Glaçage or Sacher Glaze 433 Almond Sponge I 407 Ganache Icing (Ganache à Glacer) 433 Almond Sponge II 407 Opera Glaze 434 Genoise Mousseline 407 Cocoa Jelly 434 Sponge Roll II (Swiss Roll) 408 Fruit Glaçage 434 Dobos Mix 408 Coffee Marble Glaze 435 Chocolate Sponge Roll II (Chocolate Swiss Roll) 408 Jelly Roll Sponge 408 Milk and Butter Sponge 409 Chapter 18 Angel Food Cake 409 Chocolate Angel Food Cake 409 Specialty Cakes, Gâteaux, Coconut Macaroon Cupcakes 409 and Torten Chocolate Fudge Cake 410 Chocolate Surprise Cake 410 Black Forest Torte 458 Joconde Sponge Cake (Biscuit Joconde) 410 Mocha Torte 459 Hazelnut Joconde Sponge Cake 410 Fruit Torte 459 Ribbon Sponge 411 Dobos Torte 460 Ladyfinger Sponge 412 Seven-Layer Cake 460 Ladyfinger Cookies 412 Napoleon Gâteau 460 Marjolaine Sponge Cake 412 Sachertorte 461 Hazelnut Sponge Cake 413 Kirsch Torte 462 Almond Pound Cake (Pain de Gênes) 413 Orange Cream Cake 462 Baumkuchen 414 Strawberry Cake 463 Almond Chocolate Sponge 415 Chocolate Mousse Cake 463 Chocolate Sponge Layers 415 Chocolate Ganache Torte 464 Chocolate Velvet Cake (Moelleux) 416 Abricotine 464 Lemon Madeleines 417 Almond Gâteau 465 Chocolate and Orange Madeleines 417 Bavarian Cream Torte 465 Marronier (Chestnut Cake Petits Fours) 418 Feuille d’Automne 466 Alhambra 467 Chapter 17 Genoise à la Confiture Framboise (Genoise with Raspberry Filling) 468 Assembling and Brasilia 469 Decorating Cakes Russian Cake 470 Opera Cake 471 Fondant 423 Monte Carlo 472 French Buttercream 425 Jelled Spiced Apricot Compote 473 Simple Buttercream 426 Julianna 473 Simple Buttercream with Egg Yolks or Tiramisù 474 Whole Eggs 426 Mascarpone Filling 474 Decorator’s Buttercream or Rose Paste 426 Bananier 475 Cream Cheese Icing 426 Caramelized Banana Slices for Bananier 475 Italian Buttercream 426 Almond Swiss Rolls 476 Swiss Buttercream 426 Black Forest Roll 477 Praline Buttercream 427 Bûche de Noël (Chocolate Christmas Roll) 477 Vanilla Cream 427 Harlequin Roll 477 Caramel Buttercream 427 Mocha Roll 477 Light Praline Cream 428 Praline Ganache Roll 478 Caramel Fudge Icing 429 Strawberry Cream Roll 478 02_783480_ftoc.qxd 12/20/07 9:24 AM Page xix

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Sesame Tuiles 509 Chapter 19 Coconut Tuiles 510 Cookies Classic Brownies 510 Rich Brownies 511 Oatmeal Raisin Cookies 493 Cream Cheese Brownies 512 Chocolate Chip Cookies 493 Florentines 513 Brown Sugar Nut Cookies 493 Swiss Leckerli 513 Icebox Cookies 494 Biscotti 514 Butterscotch Icebox Cookies 494 Espresso Biscotti 515 Nut Icebox Cookies 494 Chocolate Pecan Biscotti 515 Chocolate Icebox Cookies 494 Batons Marechaux and Eponges 516 Fancy Icebox Cookies 494 Pinwheel Cookies 494 Chapter 20 Checkerboard Cookies 494 Custards, Puddings, Bull’s-Eye Cookies 495 Double Chocolate Macadamia Chunk Cookies 495 Mousses, and Soufflés Chocolate Chocolate Chunk Cookies 495 Blancmange English-Style 521 Sugar Cookies 496 Panna Cotta 522 Brown Sugar Rolled Cookies 496 Baked Custard 523 Chocolate Rolled Cookies 496 Crème Caramel 523 Almond Slices 496 Vanilla Pots de Crème 523 Rich Shortbread 497 Chocolate Pots de Crème 523 Basic Short Dough for Cookies 497 Crème Brûlée 524 Jam Tarts 497 Coffee Crème Brûlée 524 Almond Crescents 497 Cinnamon Crème Brûlée 524 Peanut Butter Cookies 498 Chocolate Crème Brûlée 524 Cinnamon Cookies 498 Raspberry or Blueberry Crème Brûlée 524 Chocolate Cinnamon Cookies 498 Raspberry Passion Fruit Crème Brûlée 524 Nut Cookies 499 Bread and Butter Pudding 525 Speculaas 499 Brandy or Whiskey Bread Pudding 525 Diamonds 500 Cabinet Pudding 525 Butter Tea Cookies 500 Dried Cherry Bread Pudding 525 Fancy Tea Cookies 500 Chocolate Bread Pudding 526 Sandwich-Type Cookies 500 Rice Pudding 527 Chocolate Tea Cookies 500 Raisin Rice Pudding 527 Gingerbread Cookies 501 Rice Condé 527 Nut Squares 501 Tapioca Pudding 527 Gingersnaps 501 Cream Cheesecake 528 Spritz Cookies 502 Cheesecake with Baker’s Cheese 528 Langues de Chat 502 French Cheesecake 528 Raisin Spice Bars 503 Christmas Pudding 530 Lemon Wafers 503 Steamed Blueberry Pudding 531 Lime Wafers 503 Steamed Raisin Spice Pudding 531 Coconut Macaroons (Meringue Type) 504 Steamed Chocolate Almond Pudding 531 Almond Macaroons I 504 Vanilla Bavarian Cream 534 Amaretti 504 Chocolate Bavarian Cream 534 Pistachio Macaroons 505 White Chocolate Bavarian Cream 534 Pistachio Filling for Macaroons 505 Coffee Bavarian Cream 534 Almond Macaroons II 506 Strawberry Bavarian Cream 534 Cocoa Almond Macaroons 506 Raspberry Bavarian Cream 534 Chocolate Macaroons I 507 Liqueur Bavarian Cream 534 Coconut Macaroons (Chewy Type) 507 Praline Bavarian Cream 534 Chocolate Macaroons II 507 Diplomat Bavarian Cream 535 Almond Tuiles I 508 Orange Bavarian Cream 535 Tulipes 508 Charlotte Russe 535 Almond Tuiles II 509 Charlotte Royale 535 02_783480_ftoc.qxd 12/20/07 9:24 AM Page xx

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Fruit Bavarian 535 Sorbet 560 Rice Impératrice 536 Lemon or Lime Sorbet 561 Cream Cheese Bavarian 536 Orange or Tangerine Sorbet 561 Icebox Cheesecake 536 Raspberry, Strawberry, Melon, or Kiwi Sorbet 561 Orange Cheese Mousse 537 Mango Sorbet 561 Unbaked Orange Cheesecake 537 Pineapple Sorbet 561 Three-Chocolate Bavarois 538 Blueberry Sorbet 561 Almond Cream 539 Banana Passion Fruit Sorbet 561 Passion Fruit Bavarian 539 Rhubarb Sorbet 561 Charlotte au Cassis 540 White Wine or Champagne Sorbet 561 Passion Fruit Charlotte 541 Chocolate Sorbet 561 Mousse au Cassis (Blackcurrant Mousse) 541 Mascarpone Sorbet 561 Passion Fruit Mousse 541 Honey Ice Cream 562 Nougatine Cream 542 Dulce de Leche Ice Cream 562 Praline Cream I 542 Bitter Chocolate Ice Cream 562 Praline Cream II 542 Raspberry Frozen Yogurt 563 Banana Mousse 543 Pistachio Gelato 563 Coconut Mousse with Tropical Fruit 543 Coconut Sorbet 564 L’Exotique 544 Cider Apple Sorbet 564 Chocolate Mousse III 545 Coffee or Espresso Granita 564 Chocolate Mousse IV 546 Cassata Italienne 565 Milk Chocolate Mousse 546 Basic Bombe Mixture I 567 White Chocolate Mousse 546 Syrup for Bombes 567 Chocolate Mousse V (with Gelatin) 546 Basic Bombe Mixture II 568 Chocolate Terrine 547 Vanilla 568 Chocolate Indulgence 548 Chocolate 568 Ganache I 549 Liqueur 568 Ganache II 549 Coffee 568 Vanilla Soufflé 550 Praline 568 Chocolate Soufflé 550 Fruit (Raspberry, Strawberry, Apricot, Lemon Soufflé 550 Peach, etc.) 568 Liqueur Soufflé 550 Bombe or Parfait with Fruit 568 Coffee Soufflé 550 Bombe or Parfait with Nuts, Sponge Cake, or Praline Soufflé 550 Other Ingredients 568 Frozen Mousse I (Meringue Base) 570 Chapter 21 Liqueur Mousse 570 Chocolate Mousse 571 Frozen Desserts Apricot Mousse 571 Vanilla Ice Cream 558 Banana Mousse 571 Vanilla Bean Ice Cream 558 Lemon Mousse 571 Chocolate Ice Cream 558 Chestnut Mousse 571 Cinnamon Ice Cream 559 Raspberry or Strawberry Mousse 571 Coffee Ice Cream 559 Frozen Mousse II (Syrup and Fruit Base) 571 Carob Ice Cream 559 Frozen Mousse III (Custard Base) 571 Coconut Ice Cream 559 White Chocolate Parfait with Flambéed Cherries 572 Caramel Ice Cream 559 Cointreau Iced Soufflé 573 Almond, Hazelnut, or Macadamia Poppy Seed Parfait 574 Praline Ice Cream 559 Iced Low-Fat Raspberry Parfait 574 Cheesecake Ice Cream 559 Strawberry Ice Cream 559 Chapter 22 Raspberry Swirl Ice Cream 559 Mango Ice Cream 559 Fruit Desserts Peach Ice Cream 559 Poached Fruit (Fruit Compote) 587 Gingerbread-Spice Ice Cream 559 Poached Apples, Pears, or Pineapples 587 Lemon Ice Cream 559 Pears in Wine 587 Lime Ice Cream 559 Poached Peaches 587 02_783480_ftoc.qxd 12/20/07 9:24 AM Page xxi

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Peaches in Wine 587 Pecan Pie with Orange 617 Poached Apricots, Plums, or Nectarines 587 Apple Crisp with Caramel Sauce or Poached Cherries 587 Butterscotch Sauce 618 Poached Dried Fruit 587 Fattigman with Lingonberries 618 Tropical Fruit Compote 587 Charlotte au Cassis 619 Fresh Fruit Salad 587 Brownie Cherry Cheesecake Ice Cream Sandwich 619 Fruit Salad 588 Iced Low-Fat Raspberry Parfait with Marinated Tropical Fruits 588 Almond Macaroons 620 Chilled Summer Fruit Soup 589 Tricolor Fruit Mousse 620 Caramelized Pears 590 Poached Pear with Baklava Caramelized Apples 590 and Mascarpone Cream 621 Caramelized Peaches 590 Cream Cheese Bavarian with Fruit Compote 621 Caramelized Pineapple 590 Pumpkin Profiteroles 622 Caramelized Bananas 590 Steamed Chocolate Almond Pudding Apple Crisp 591 with Caramel Sauce 622 Peach, Cherry, or Rhubarb Crisp 591 Bombe Bresilienne 622 Fruit Cobbler 591 Chocolate Bread Pudding with Caramelized Bananas Apple Betty 592 and Cinnamon Ice Cream 623 Apple Charlotte 592 Chilled Summer Fruit Soup with Strawberries Romanoff 593 Strawberry Sorbet 624 Raspberry or Cherry Gratin 593 Trio of Fruit Sorbets 624 Gratin de Fruits Rouges (Red Fruit Gratin) 594 Chocolate Mousse Trio 625 Baked Apples Tatin-Style 595 Raspberry Millefeuille 625 Pear and Apple Gratin 596 Apple-Filled Brioche with Berries 626 Crème Brûlée Sophia 597 French-Toasted Challah with Figs in Port Wine 597 Cheesecake Ice Cream 626 Caramelized Pear Charlotte 598 Linzer “Shortcake” with Berries 627 Spiced Pineapple 599 Savarin with Berries 627 Raspberry Jam 599 Warm Tropical Fruit Compote Apple Marmalade 599 with Coconut Ice Cream 628 Strawberry Marmalade 600 Apple Fritters with Mascarpone Sorbet 628 Caramelized Apricots 600 Poached Pear with Wine Sorbet 629 Plum Compote 600 Poppy Seed Parfait 629 Apricot Compote 601 Hot and Cold Banana Split 629 Apricot and Almond Compote 601 Meringue Glacé with Macédoine of Fresh Fruit 630 Pineapple Kumquat Compote 601 Cornucopia of Fresh Fruit with Lemon Ice Cream 630 Kumquat Compote 601 French Doughnuts, Presentation 1 631 Candied Orange or Lemon Zest 602 French Doughnuts, Presentation 2 631 Apple Crisps 602 Pear Pecan Tart, Chocolate Ganache Torte, Applesauce 603 and Raspberry Sorbet 632 Spiced Pineapple with Coconut Sorbet and Coconut Tuile 632 Chapter 23 Figs in Port Wine with Honey Ice Cream Dessert Presentation and Sesame Tuile 633 Winter Dessert Medley with Frozen Banana Mocha Torte 613 and Chocolate Mousse Cake 633 Panna Cotta with Caramel and Fresh Berries 613 Passion Fruit Charlotte 634 Apple Walnut Turnover 614 Caramel Medley 634 Peach Napoleon 614 Chocolate Medley 635 Strawberry Cream Cake 615 Angel Food Cake with Plum Compote and Mascarpone Sorbet 615 Chapter 24 Old-Fashioned Pound Cake with Chocolate Honey Ice Cream and Blueberries 616 Spice Cake with Caramelized Apples 616 Dark Chocolate Truffles 651 Lemon Tart 617 Banana Truffles 651 02_783480_ftoc.qxd 12/20/07 9:24 AM Page xxii

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Orange Truffles 652 Chapter 27 Rocher with Almonds 652 Lemon Truffles 653 Baking for Special Diets Muscadines 654 Low-Fat Apple Honey Muffins 708 Low-Fat Multigrain Brown Bread 709 Chapter Low-Fat Chocolate Pie 710 25 Low-Fat Graham Cracker Pie Shell 710 Marzipan, Nougatine, and No-Sugar-Added Lemon Cookies 711 Reduced-Sugar Apple Spice Cake 712 Pastillage Gluten-Free Yellow Chiffon Cake 712 Marzipan 659 Gluten-Free Yeast Bread 713 Pastillage 663 Gluten-Free Chocolate Chip Cookies 714 Nougatine 666 Gluten-Free Brownies 715 Lactose-Free Crème Caramel 716 Lactose-Free Mango Coconut Ice Cream 716 Chapter 26 Sugar Techniques Spun Sugar 676 Caramel for Cages and Other Shapes 676 Poured Sugar 678 Pulled Sugar and Blown Sugar 680 Hard Candies 686 Toffee 687 Peanut Brittle 688 Soft Caramels 689 Chocolate Caramels 689 Nut Caramels 689 Chocolate Fudge 690 Vanilla Fudge 690 Brown Sugar Fudge 690 Peanut Butter Fudge 690