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INDEX ;

A Almond paste Glaze, 25, 121, 153, 162 Acetate liners, 151, 165 about, 120 Orange Torte, 22–26 Almond(s). See also Almond in Frangipane Tart, Orange, Paste, 23, 220 paste; Nougatine 119–121 Puree, 287 Brussels, 140–141 in Génoise, Almond, 22–23 Puree, Potato Puffs with, Buttercream, and Hazelnut, in Génoise, Chocolate 254–256 300, 302 Almond, 33–34 in Strudel, Maryland, with Frangipane Tart, Orange, to make, 220 Manchego Cheese and 119–121 in Pithivier, Almond, with Champagne Grapes, Génoise, 22–23 Prosecco–Almond 114–115 Génoise, Chocolate, 33–34 Grappa Sabayon, Armagnac Sabayon, Frozen, to grind, 298 218–223 Prune Turnovers with, Lace Cookies, 126 in Vanilla Nuts, 143 122 Macaroon Meringue Torte, in Wellingtons, 141 Avocado Ice Cream, Sour 79–81 Amaretto Nougat Cups, Cream Waffles with, 261 in Meringue Rounds, 299 146–149 Pain de Genes with Apple Gingered Watermelon Compote, 236 B Rind, 85 Coulis, 151 Babas, Custard–Filled, with Pithivier with Croissant Bread Pudding, Pear William, 172–174 Prosecco–Almond Fruited, 236, 237–238 Babka, Chocolate, 47–49 Grappa Sabayon, Lime Mousse, 150–151 Baking mat, silicone, 201 218–223 Marmalade, 150, 281 Baking pans in Rice Parfaits, Red-and- Marmalade Sandwiches, cake, 13–14, 40 White, with Cranberry 280–283 to rotate in oven, 8–9 Leather, 200–201 COPYRIGHTEDApricot(s) MATERIALto season, 40 Succès, Espresso, with in Babka Filling, 47 sizes of, 13–14 Espresso Ice Cream, Buttercream, Orange, 25 tart or tartlet, 18 316, 318–319 Coulis, 289 Baking times, 7 Vanilla Nuts, 143 Cream, 65 Banana(s) Wellingtons, 141 and Custard Danish Cake with Banana Ice Almond butter, in Sandwiches, 284–289 Cream, 27–29 Buttercream, 298, 300 Filling, 220 Ice Cream, 27–28

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Banana(s) continued Bread Pudding, Fruited Brownie Soufflé, Truffled, Mousse Surrounded by Croissant, 236, 238–239 272–273 Palets aux Raisins, Breads Brûlée, Corn, Sweet, 265 152–154 Babka, Chocolate, 47–49 Brussels, 140–141 Sautéed, 29 Brioche Dome with Fruit, Buns, Nectarine and Split, Chocolate Fudge, 224–228 Orange–Filled, Steamed, 30–32 Buns, Nectarine and 263–264 in trifle (variation), 158 Orange–Filled, Steamed, Burros, Marion, 114 Bars 263–264 Butter Cassis, with Cassis Sorbet, Rolls, Celia’s, with to melt in microwave, 15 127–129 Cheesecake Sticks, selecting, 3 Cranberry, with Cranberry 305–306 Buttercream Sorbet, 130–132 Rolls, Raisin, Cream–Filled Almond and Hazelnut, Baskets, Meringue, Filled Dutch, 314–315 300, 302 with a Lemon Cream Rolls, Sweet, “The One,” Caramel, 42–43 Torte, 189–194 with Cranberry Pear Chocolate, 60 Bavarian, Lime, with Marmalade and Chocolate Rum, 55 Cranberry Sorbet, Butterscotch Ice Cream, Egg–Yolk, 24, 35, 54, 59, 185–188 266–269 77–78 Berenbaum, Rose Levey, 94 Schnecken, with Vanilla Ice to freeze and thaw, 35, 60 Berry Soup, Mixed, Yeasty Cream and Ginger Kirsch, 37 Dumplings with, Caramel Sauce, 257–260 Lemon, 78 276–277 Brioche Dome with Fruit, Meringue, 37–38 Birdseed Cake, 33–38 224–228 Orange Apricot, 24 Blackberry(ies) Brioche Mousseline (dough), Raspberry Jam, 55 in Berry Soup, Mixed, 277 225–226 Rum, 36 Fool Filling, Brittany Cake Brittany Cake with separated, to repair, 24, with, 294–297 Blackberry Fool Filling, 42–43 Black-and-White Coconut 294–297 Buttermilk Surprises, 290–293 Brittle, Pumpkin Seed, Goat in Chocolate Cake, Blender, 13 Cheese Cheesecake Demayo, 70 Blind baking, 18 Sandwiches with, 321 Ice Cream, 209 Blueberry Sour Cream Cups, Brownie(s) in Vanilla Cake, 68 180–181 Banana Split, Chocolate Butterscotch Ice Cream, Boston cream pie, 66 Fudge, 30–32 Sweet Rolls, “The One,” Bougatsa, 310 Cream Cheese, 291–292 with Cranberry Pear Bowls, 13 to invert, 292 Marmalade and, Boxhall, Sparky, 224 stalk, 72 268–269

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C Leather, Nectarine, 256 Pumpkin Seed Brittle, Cake(s). See also Cheesecake; Tartlets, 95–97 320–321 Génoise; Torte(s) Toffee, English, 58 Manchego, and Babka, Chocolate, 47–49 Truffles, Peanut Butter Champagne Grapes, Banana, with Banana Ice Cream, with Shortbread Maryland Strudel with, Cream, 27–29 and Raspberry Gelée, 114–115 Birdseed, 33–38 135–137 Raisin Rolls, Brittany, with Blackberry Caramel Cream–Filled Dutch, Fool Filling, 294–297 Buttercream, 42–43 414–415 Caramel Nut, 39–43 Ice Cream, Vanilla, 239, Cheesecake Cassata, 44–46 282–283 Berry, Very (variation), 132 Chocolate, 53–54 Lemon Tartlets, 106–108 Cassata, 44–46 Chocolate, Demayo, 70–72 Nut Cake, 39–43 cracking, to prevent, 91 Chocolate Viennese, 61–65 Sauce, 40, 42, 107–108, Goat Cheese Sandwiches Cream, The Cleveland 156–157, 282 with Pumpkin Seed Park, 66–69 Sauce, Ginger, and Vanilla Brittle, 320–321 Fudge, 30–31 Ice Cream, Schnecken Pumpkin, with Pecan Galette Bretonne, 105 with, 259–260 Squares, 89–91 Honey, with Ginger Peach Trifle, 155–158 Soufflé Tartlets, 233–235 Ice Cream, 73–74 Cashew Dacquoise with Sticks, Celia’s Rolls with, Marble, Chocolate, with Kumquat Confit and 304–306 Milk Chocolate–Chip Chocolate Sorbet, Chess Cakes, 101–104 Ice Cream, 50–52 298–303 Chestnut(s) Orange, with Orange Cashion, Ann, 170 Cream, 117–118 Sorbet, 82–84 Cassata, 44–46 Nesselrode Trifle, Rum Pain de Genes with Cassis Bars with Cassis Raisin, 205–207 Gingered Watermelon Sorbet, 127–129 Puree, 204 Rind, 85–86 Celia’s Rolls with Cheesecake Chirol, Richard, 245 Pistachio, 87–88 Sticks, 304–306 Chocolate Vanilla, 44–45, 68–69 Chausson of Pear, 229–232 Babka, 47–49 Cake crumbs, in Babka Cheese. See also Cream Banana Split, Fudge, 30–32 Filling, 47 Cheese Brownies, Cream Cheese, Cake pans, 13–14, 40 Custard, 310 291–292 Candy(ied). See also Danish Sucrée, 98–100 Buttercream, 60 Nougatine Dumplings, Poached, Buttercream, Rum, 55 Brittle, Pumpkin Seed, 321 252–253 Cake, 53–54 Grapefruit Peel, 112–113 Goat Cheese Cheesecake Cake, Demayo, 70–72 Leather, Cranberry, 201 Sandwiches with Cake, Fudge, 30–31

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Chocolate continued Torte, Toffee, 57–60 selecting, 4 Cake, Marble, with Milk Chocolate–Chip Ice Cream, Succès, Espresso, with Chocolate–Chip Ice Milk, Chocolate Marble Espresso Ice Cream, Cream, 50–52 Cake with, 52 316, 318–319 Cake, Viennese, 61–65 Cinnamon Compote in Candy Tartlet Filling, 97 Schnecken Filling, 258 Apple, 236 Cups, Pear Mousse Helen Sugar, 231 Orange, 83 in, 195–196 sugar, in puff pastry strips, Pear, 174 Fans, 56 162, 223 Confectioners’ sugar, 81 Fondant Ovals, Orange, Sweet Roll Dough, Filling, Confit, Kumquat, Cashew 164–165 “The One,” 267 Dacquoise with Frosting, 51 Citrus Chocolate Sorbet and, Frosting, Fudge, 45, 179 pans and tools, 112 303 Ganache, Crème, 34, 42, Sorbet, 26 Conversion chart, 331 54–55, 58–59, 163 Cleveland Park Cream Cakes, Cookie Plate, That, 138–143 Génoise, Almond, 33–34 The, 66–69 Cookies Glaze, Bittersweet, 63 Cocoa, selecting, 4 Almond Lace, 126 to measure, 2 Coconut Bars, Cassis, with Cassis to melt in microwave, 15, Black-and-White Sorbet, 127–129 210 Surprises, 290–293 Bars, Cranberry, with Meringue Ovals, 213 Cream, 176 Cranberry Sorbet, Mocha Custard, 327 Cup Custards, Double, 130–132 Napoleon, 159–163 175–176 Brussels, 140–141 Royale, 308–309 Pecan Soufflé Tartlets, Chocolate Sprits, 138, 140, Sauce, 241 Toasted, 270–271 307–308 Sauce, Hot Fudge, 32, 67, Slices, 290 Chocolate Sprits with 97, 178 Sorbet, 292–293 Chocolate Royale, selecting, 4 toasted, 4, 176 307–309 Sorbet, Cashew Dacquoise Coconut milk, 275 Coconut Slices, 290 with Kumquat Confit Coffee freezing, 11 and, 303 Custard Napoleons, Mocha Gingersnaps, 142 Soufflé, Truffled Brownie, (variation), 327 Honey Grahams, 272–273 Custard Squares, Mocha, Homemade, 133 Sprits, 138, 140, 307–308 Fried, 240–241 Orange Sablé, 246 Sprits, with Chocolate Éclairs, after Robert, oven temperature, 7 Royale, 307–309 166–167 Palets aux Raisins, Banana Terrine, Triple, 210–211 Extract, 167 Mousse Surrounded by, Torte, Raspberry, 53–56 Pastry Cream, 167–168 152–154

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Shortbread, Peanut Butter, Puree, 131, 170 Dough, 123 Peanut Butter Cream Sauce, 171, 200 Filling, in Cheese Danish Truffles with Raspberry Sorbet, 132, 313 Sucrée, 100 Gelée and, 135–137 Sorbet, Lime Bavarian Puff, 310–313 Sweet Dough Squares, with, 188 Puff Pastry, 311 280–281 in Strudel, Maryland, with Raisin Rolls, Cream–Filled Tulip Cups, Amaretto Manchego Cheese and Dutch, 314–315 Nougat, 147–148 Champagne Grapes, Cream Puffs, Soufflé–Filled, Tulip Cups, Grapefruit 114–115 Frozen, 177–178 Soufflé–Filled, Frozen, Cream. See also Custard; Crème Anglaise, 29, 67, 186, 182, 184 Mousse; Pastry Cream 214 Vanilla Nuts, 143 Amaretto Nougat Cups, Pumpkin, Pumpkin Wellingtons, 141 146–149 Custard Napoleons with, Cookware, 17 Bavarian, Lime, 186–187 326 Cooling racks, 14 Caramel Sauce, 156–157 Crème Ganache, 34, 42, Corn Brûlée, Sweet, 265 Chestnut, 117–118 54–55, 58–59, 163 Coulis Chocolate Terrine, Triple, Croissant Apple, 151 210–211 Bread Pudding, Fruited, Apricot, 289 Coconut, 176 236, 238–239 Cranberry, 131, 281–282 Crème Ganache, 34, 42, Brittany Cake with Mango, 293 54–55, 58–59, 163 Blackberry Fool Filling, Raspberry, 118, 309 selecting, 5 294–297 Cranberry(ies) Whipped, Sweetened, 64, Crumbs, honey grahams, 133 Bars with Cranberry 118, 163 Crust(s). See also Pastry Sorbet, 130–132 Cream Cakes, The Cleveland Dough; Tartlet Shells Cheesecake, Very Berry Park, 66–69 Bars, Cassis, 127–129 (variation), 132 Cream Cheese Bars, Cranberry, 130 Coulis, 131, 281–282 Brownies, 291–292 Cheesecake, Pumpkin, with Dried Fruit Mixture, 225 Cheesecake, Goat Cheese Pecan Squares, 89 freezing, 132 Sandwiches with Graham Cracker Cups, Leather, Red-and-White Pumpkin Seed Brittle, Lime, Frozen, 180–181 Rice Parfaits with, 201 320–321 Graham Cracker Cups, Orange Relish, 181 Cheesecake, Pumpkin, with Sour Cream Blueberry, Panna Cotta, 170–171 Pecan Squares, 89–91 208–209 Pear Marmalade, Sweet Cheesecake Soufflé Tartlets, Tart Shell, 119–120 Rolls, “The One,” with 233–235 Tulip Cups, Amaretto Butterscotch Ice Cream Cheesecake Sticks, Celia’s Nougat, 147–148 and, 268 Rolls with, 304–306 Tulip Cups, Grapefruit

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Soufflé–Filled, Frozen, Lemon Curd Jean–Louis, Denton, Celia, 304 182, 184 76–77 Double boiler, 14 Crutcher, Ann, 33 Lime Curd, 110, 112 Dough. See also Crust; Pastry Cups Mocha, Napoleons (varia- Dough; Yeast Dough Chocolate, Pear Mousse tion), 327 Cookie, Squares, 280–281 Helen in, 195–196 Mocha, Squares, Fried, to cut, 15, 287 Graham Cracker, 180, 208 240–241 Dumpling, 252 Lime, Frozen, 180–181 Nesselrode Trifle, Rum Potato Puff, 254–255 Sour Cream Blueberry, Raisin, 205, 207 Dumplings 208–209 Panna Cotta, Cranberry, Cheese, Poached, 252–253 Tulip, Amaretto Nougat, 170–171 Potato Puffs with Apricot 147–148 Poaring, Rich, 156 Puree, 254–256 Tulip, Grapefruit Pumpkin, 322, 325 Yeasty, with Mixed-Berry Soufflé–Filled, Frozen, Pumpkin, Napoleons with Soup, 276–277 182, 184 Pumpkin Crème Dutch Raisin Rolls, Curd Anglaise, 323–327 Cream–Filled, 314–315 Cassis Filling, 128 Squares, Mocha, Fried, Lemon, Jean–Louis, 76–77 240–241 Lime, 110, 112 Cutting tools, 15 E Custard(s). See also Pastry Éclairs, Coffee, after Robert, Cream 166–167 and Apricot Danish D Eggs Sandwiches, 284–289 Dacquoise, Cashew, with conversions, 331 Babas, –Filled, with Pear Kumquat Confit and measuring, 1–2 William, 172–174 Chocolate Sorbet, selecting, 5 Caramel Trifle, 155–158 298–303 whites, for dacquoise, 298 Coconut Cup, Double, Danish Egg–Yolk Buttercream, 24, 175–176 Curls, 231–232 35, 54, 59, 77–78 Corn Brûlée, Sweet, 265 Dough, 229–231, 284–285 Equipment and tools Crème Anglaise, 29, 67, Sandwiches, Apricot and care and maintenance, 12 186, 214 Custard, 284–289 essential, 13–19 Crème Anglaise, Pumpkin, Squares, 285–286 sources, 333–334 Pumpkin Custard Sucrée, Cheese, 98–100 Espresso Napoleons with, 326 Dates, Pistachio–Stuffed, Mocha Custard Napoleons, Filling, 71 Rice Flour Mahallabyya 327 Goat Cheese, 310 with, 202–203 Mocha Custard Squares, Lemon, 108 Demayo, Melissa, 70, 135 Fried, 240–241 Lemon Cream, 193–194, Demayo Chocolate Cake, Succès with Espresso Ice 220–221 70–72 Cream, 316, 318–319

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Essence, Orange, 245 citrus juice, cooking pans Berry Soup, Mixed, Yeasty Extract, Coffee, 167 for, 112 Dumplings with, Citrus Sorbet, 26 276–277 peeling, 19 Blueberry Sour Cream F puree, in squeeze bottle, Cups, 180–181 Fig Turnovers with Frozen 255 Buns, Nectarine and Armagnac Sabayon selecting, 5–6 Orange–Filled, Steamed, (variation), 122–123 in Trifle, Caramel, 155–158 263–264 Fondant Fruit(s), dried. See also Croissant Bread Pudding, Chocolate Orange Ovals, Raisin(s) Fruited, 236, 238–239 164–165 Brioche Dome with, Lemon Buttercream Torte, Coffee, 168–169 224–228 75–78 to warm, 169 Dates, Pistachio–Stuffed, Lemon Cream Torte, Fool, Blackberry Filling, Rice Flour Mahallabyya Meringue Baskets Filled Brittany Cake with, with, 202–203 with a, 189–194 294–297 Fig Turnovers with Frozen Lemon Soufflé Tartlets, Fraisage technique, 9, 95–96, Armagnac Sabayon 242–244 233 (variation), 122–123 Orange Essence Soufflé, Frangipane Tart, Orange, and Nut Mix, for 245–246 119–121 Caramel Nut Cake, 39 Peach Soufflé Tartlets with Freezing, 10–11 Prune Turnovers with Ginger Peach Ice Frosting. See also Frozen Armagnac Cream, 247–251 Buttercream; Ganache; Sabayon, 122–123 Pear, Chausson of, 229–232 Glaze Strudel, Maryland, with Pear Mousse Helen in Chocolate, 51 Manchego Cheese and Chocolate Cups, Chocolate Fudge, 45, 179 Champagne Grapes, 195–196 Frozen desserts. See also Ice 114–115 Pears Praliné, 197–199 Cream; Sorbet Fruit desserts. See also Fudge Cream Puffs, Compote Cake, 30–31 Soufflé–Filled, 177–178 Apple Lime Mousse, Frosting, Chocolate, 45, Grapefruit Soufflé–Filled 150–151 179 Tulip Cups, 182, 184 Apricot and Custard Sauce, Hot, 32, 67, 97, 178 Lime Cups, 180–181 Danish Sandwiches, Pear Mousse Helen in 284–289 Chocolate Cups, Apricot Orange Torte, G 195–196 22–26 Galette Bretonne, 105 Fruit(s). See also Fruit(s), Banana Mousse Ganache, Crème, 34, 42, dried; Fruit desserts; spe- Surrounded by Palets 54–55, 58–59, 163 cific fruits aux Raisins, 152–154 Gelée, Raspberry, Peanut

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Butter Cream Truffles Ice Cream, Schnecken Grapes, Champagne, and with Shortbread and, with, 260 Manchego Cheese, 135–137 Peach Ice Cream, Honey Maryland Strudel with, Genoa bread, 85 Cake with, 73–74 114–115 Génoise Peach Ice Cream, Peach Grappa, Almond, –Prosecco Almond, 22–23 Soufflé Tartlets with, 251 Sabayon, Almond in Amaretto Nougat Cups, Watermelon Rind, Pain de Pithivier with, 218–223 146–149 Genes with, 85–86 Graters, 19 in Apple Lime Mousse Gingersnaps, 142 Greaves, Ellen, 274 (variation), 151 Glaze Green, Penelope Pate, 70 in Apricot Orange Torte, Apricot, 25, 121, 153, 162 22–26 Chocolate, Bittersweet, 63 in Banana Mousse Fondant, 168–169 H Surrounded by Palets Orange, 83 Hamantashen, prune, 122 aux Raisins, 152–154 Goat Cheese Hazelnut and Almond in Birdseed Cake, 33–38 Cheesecake Sandwiches Buttercream, 300, 302 in Caramel Nut Cake, with Pumpkin Seed Honey Cake with Ginger 39–43 Brittle, 320–321 Peach Ice Cream, 73–74 Chocolate Almond, 33–34 Custard, 310 Honey Grahams to invert, 148, 193, 199 Raisin Rolls, Cream–Filled in Graham Cracker Crust, in Lemon Buttercream Dutch, 314–315 180, 208 Torte, 75–78 Graham Cracker Cups, 180, Homemade, 133 in Lemon Cream Torte, 208 Horn, Terri, 127 192–194 Grahams, Honey, Hot Fudge Sauce, 32, 67, 97, in Lime Bavarian with Homemade, 133 178 Cranberry Sorbet, Grand Marnier 185–186 in Apricot Glaze, 25, 121, in Pears Praliné, 198–199 162 I rounds, to cut, 149 in Cheese Danish Sucrée, Ice Cream in Trifle, Caramel, 155–158 100 Avocado, Sour Cream in Trifle, Rum Raisin in Chocolate Orange Waffles with, 261 Nesselrode, 205 Fondant Ovals, 164–165 Banana, Banana Cake with, Yellow, 39–40, 75–76, 148, in Peach Soufflé Tartlets, 27–28 152, 155–156, 185–186, 250 Banana Split, Chocolate 192–193, 198–199, 205 Grapefruit Fudge, 30–32 German chocolate cake, 70 to peel, 113 Buttermilk, 209 Ginger(ed) Peel, Candied, 112–113 Butterscotch, Sweet Rolls, Caramel Sauce and Vanilla Sorbet, Citrus, 26 “The One,” with

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Cranberry Pear Krinn, Linda, 73 Amaretto Nougat Cups, Marmalade and, Krinn, Mal, 266 146–149 268–269 Kumquat Confit, Cashew selecting, 6 Chocolate Chip, Milk, Dacquoise with Chocolate Marble Cake Chocolate Sorbet and, with, 52 303 M Espresso, Espresso Succès Macaroon(s) with, 318–319 Coconut Slices, 290 Ginger Peach, Honey Cake L Meringue Torte, 79–81 with, 73–74 Lace Cookies, Almond, 126 Vanilla Nuts, 143 Ginger Peach, Peach Lapeyrouse, Robert de, 166 Wellingtons, 141 Soufflé Tartlets with, Leather Mahallabyya, Rice Flour, with 251 Cranberry, 201 Pistachio–Stuffed Dates, Pistachio, 88 Nectarine, 256 202–203 Sandwiches, 52 Lemon Mail order sources, 333–334 Vanilla, 31–32 Buttercream, 78 Malgieri, Nick, 70 Vanilla Caramel, 239, Buttercream Torte, 75–78 Manchego Cheese and 282–283 Caramel Tartlets, 106–108 Champagne Grapes, Vanilla, and Caramel Sauce, Cheesecake Sticks, Celia’s Maryland Strudel with, Schnecken with, Rolls with, 304–306 114–115 259–260 Cream, 193–194, 220–221 Mango Ice-Cream Base, 27, 31, 88, Cream Torte, Meringue Coulis, 293 268–269 Baskets Filled with a, in Sticky Rice, Two-Tone, curdling, to prevent, 10 189–194 Thai, 274–275 Icing, Royal, 191 Curd Jean–Louis, 76–77 Marble Cake, Chocolate, with Ingredients Custard, 108 Milk Chocolate–Chip conversions, 331 Soufflé Tartlets, 242–244 Ice Cream, 50–52 gathering, 3 Levain, 225–226 Marjolaine, 33 measuring, 1–2 Levine, Lois, 114 Marmalade mixing, 9 Lime Apple, 150, 281 selecting, 3–6 Apple Mousse, 150–151 Apple, Sandwiches, sources, 333–334 Bavarian with Cranberry 280–283 Italian Meringue, 187 Sorbet, 185–188 Cranberry Pear, Sweet Cups, Frozen, 180–181 Rolls, “The One,” with Curd, 110, 112 Butterscotch Ice Cream K Tartlets, 109–113 and, 268 Kirsch, Buttercream, 37 Liqueur. See also Grand Orange, 23, 77 Kirsch Syrup, 36 Marnier Pear, 232

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Maryland Strudel with Mousse Nougatine Manchego Cheese and Apple Lime, 150–151 in Amaretto Nougat Cups, Champagne Grapes, Banana, Surrounded by 146–147 114–115 Palets aux Raisins, in Birdseed Cake, 35–36 Marzipan, 15, 120 152–154 to freeze, 198 Mazarin tart, 119 Chocolate Napoleon, in Pears Pralinée, 197–198 Measuring ingredients, 1–2, 159–163 Nut(s). See also Almond(s); 231 Chocolate Orange Fondant Chestnut(s) Meringue Ovals, 164–165 Buttercream, Almond and Baskets Filled with a Chocolate Royale, Hazelnut, 300, 302 Lemon Cream Torte, Chocolate Sprits Cake, Caramel, 39–43 189–194 Cookies with, 307–309 in Candy Tartlet Filling, 97 Buttercream, 37–38 Pear, Helen in Chocolate Cashew Dacquoise with Dacquoise, Cashew, with Cups, 195–196 Kumquat Confit and Kumquat Confit and to unmold, 151 Chocolate Sorbet, Chocolate Sorbet, Musel, Patrick, 39, 298 298–303 298–303 in Chess Cakes Filling, 104 egg whites for, 298 and Fruit Mix, for Caramel Italian, 187 N Nut Cake, 39 Macaroon Torte, 79–81 Napoleon(s) Pecan Coconut Soufflé Ovals, 213 Chocolate, 159–163 Tartlets, Toasted, Rounds, 79–80, 299 Mocha Custard (variation), 270–271 Snow Eggs, Vacherin, 327 Pecan Sheet, 90 213–215 Pumpkin Custard, with storage of, 213 Pecan Squares, Pumpkin Pumpkin Crème Succès, Espresso, with Cheesecake with, Espresso Ice Cream, Anglaise, 323–327 89–91 316, 318–319 Nathan, Joan, 47 Pistachio Cake, 87–88 Microwave, 15 Nectarine Pistachio, Dates, –Stuffed, Mixers, electric, 9, 14 Leather, 256 Rice Flour Mahallabyya Mixing ingredients, 9 and Orange Buns, –Filled, with, 202–203 Mocha Custard Steamed, 263–264 Pistachio Ice Cream, 88 Napoleons (variation), Orange Sauce, 264 selecting, 6 327 Sauce, 255 Squares, Fried, 240–241 Nesselrode Trifle, Rum Molds, to line, 151, 165 Raisin, 205, 207 O Monet, Claude, 87 Nougat Cups, Amaretto, O’Connell, Patrick, 109 Mont Blanc, 116–118 146–149 Oeufs à la neige, 213

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Orange(s) Mousse Surrounded by, oven temperature, 7–8 Apricot Buttercream, 25 152–154 Pithivier, Almond, with Apricot Torte, 22–26 Palladin, Jean–Louis, 39, 109, Prosecco–Almond Cake with Orange Sorbet, 152, 210 Grappa Sabayon, 82–84 Panna Cotta, Cranberry, 218–223 Chocolate Fondant Ovals, 170–171 Strudel, Maryland, with 164–165 Pans. See Baking pans Manchego Cheese and Compote, 83 Parchment paper, 15 Champagne Grapes, Cookies, Sablé, 246 Parfaits, Rice, Red-and- 114–115 Cranberry Relish, 181 White, with Cranberry Turnovers, Prune, with Essence, 245 Leather, 200–201 Frozen Armagnac Frangipane Tart, 119–121 Paste. See also Almond paste Sabayon, 122–123 Glaze, 83 Apricot, 23, 220 Pastry bags and tips, 16 Marmalade, 23, 77 Nectarine–Orange, 263 Pastry blender, 9, 14 and Nectarine Buns, Raspberry Gelée, Peanut Pastry brushes, 16 –Filled, Steamed, Butter Cream Truffles Pastry Cream, 224–225, 263–264 with Shortbread and, 272–273, 288 Nectarine Sauce, 264 135–137 Coffee, 167–168 Slices, Preserved, 68 Pastry(ies). See also Pastry Pear William, 173–174 Sorbet, 83 Dough; Tart(s); Tartlets in trifle (variation), 158 Sorbet, Cassis, 129 Chausson of Pear, 229–232 Vanilla, 66–67 Sorbet, Citrus, 26 Cream Puffs, Pastry cutters, 16 Soufflé, Orange Essence, Soufflé–Filled, Frozen, Pastry Dough. See also 245–246 177–178 Pastry(ies) in Syrup, 165 Danish Curls, 231–232 Cream Cheese, 123 Ovens Danish Sandwiches, to cut, 15, 287 convection, 49 Apricot and Custard, fraisage technique, 9, 95–96, microwave, 15 284–289 233 preheating, 3, 7 Éclairs, Coffee, after ingredients, 3 temperature, 7–8 Robert, 166–167 Pâte à Choux, 166, 177–178 Oven thermometer, 19 Napoleon, Chocolate, Pâte Brisée, 95–96, 101, 159–163 233–234 Napoleons, Mocha Custard Puff Pastry, 159, 218–219, P (variation), 327 311, 323 Pain de Genes with Gingered Napoleons, Pumpkin Strudel, 114 Watermelon Rind, Custard, with Pumpkin Sweet, 98, 106, 109–110, 85–86 Crème Anglaise, 116–117, 119–120, Palets aux Raisins, Banana 323–327 270–271

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Pâte à Choux, 166, 177–178 Soaking Solution, 173 to bake, 7–8 Pâte Brisée, 95–96, 101, Syrup, 173 Cream Cheese Puff, 233–234, 247–248 Pecan 310–313 fraisage technique, 9, 95–96, Coconut Soufflé Tartlets, Dough, 159, 218–219, 311, 233 Toasted, 270–271 323 ingredients for, 3 Sheet, 90 dough, excess flour, 312 Peach Squares, Pumpkin Napoleon, Chocolate, Ginger Ice Cream, Honey Cheesecake with, 89–91 159–162 Cake with, 73–74 Peelers, 19 Napoleons, Pumpkin Ginger Ice Cream, Peach Pistachio Custard, with Pumpkin Soufflé Tartlets with, Cakes, 87–88 Crème Anglaise, 251 Dates, –Stuffed, Rice Flour 323–327 Soufflé Tartlets with Mahallabyya with, Pithivier, Almond, with Ginger Peach Ice 202–203 Prosecco–Almond Cream, 247–251 Ice Cream, 88 Grappa Sabayon, Peanut Butter Pithivier, Almond, with 218–223 Cream Truffles with Prosecco–Almond trimmings, uses for, 162, Shortbread and Grappa Sabayon, 223 Raspberry Gelée, 218–223 Pumpkin 135–137 Pizza cutters, 17 Cheesecake with Pecan Shortbread, 135–136 Point, Fernand, 33 Squares, 89–91 Pear(s) Potato Puffs with Apricot Crème Anglaise, Pumpkin Chausson of, 229–232 Puree, 254–256 Custard Napoleons with, Compote, 174 Pots, selecting, 17 326 Marmalade, 232 Proofing box, 267 Custard, 322, 325 Marmalade, Cranberry, Prosecco–Almond Grappa Custard Napoleons with Sweet Rolls, “The One,” Sabayon, Almond Pumpkin Crème with Butterscotch Ice Pithivier with, 218–223 Anglaise, 323–327 Cream and, 268 Prune Turnovers with Frozen Pumpkin Seed Brittle, Goat Mousse Helen in Chocolate Armagnac Sabayon, Cheese Cheesecake Cups, 195–196 122–123 Sandwiches with, 321 Poached, 197 Pudding Puree. See also Coulis Praliné, 197–199 Croissant Bread, Fruited, Apricot, 287 Puree, Poached, 195–196 236, 238–239 Apricot, Potato Puffs with, Pear William Rice, 200, 202 254–256 Babas, Custard–Filled, Rice, Turkish, and Rose- Chestnut, 204 with, 172–174 Water, 212 Cranberry, 131, 170 Pastry Cream, 173–174 Puff Pastry fruit, in squeeze bottle, 255

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Pear, Poached, 195–196 Pistachio–Stuffed Dates, in Galette Bretonne, 105 Raspberry, 255 202–203 Nesselrode Trifle, Raisin, Parfaits, Red-and-White, 205, 207 with Cranberry Leather, Sugar, 154 R 200–201 Syrup, 36, 43 Raisin(s) Pudding, 200, 202 Ruta, Frank, 66, 320 in Candy Tartlet Filling, 97 Pudding, Turkish, and in Cheese Danish Sucrée, Rose-Water, 212 100 Thai Sticky, Two-Tone, S in Chess Cakes Filling, 104 274–275 Sabayon Dried Fruit Mixture, 225 Rice molds, 274 Armagnac, Frozen, Prune Fruit and Nut Mix, for Ricotta, in Cassata, 44–46 Turnovers with, 122 Caramel Nut Cake, 39 Rolling pin, 17 Prosecco–Almond Grappa, Galette Bretonne, 105 Rolls Almond Pithivier with, Nesselrode Trifle, Rum, Celia’s, with Cheesecake 221 205, 207 Sticks, 304–306 Sacher torte, 61 Palets aux, Banana Mousse for Lent (variation), 315 Sanchez, Noel, 143 Surrounded by, 152–154 Raisin, Cream–Filled Sandwiches, dessert Rolls, Cream–Filled Dutch, Dutch, 314–315 Apple Marmalade, 280–283 314–315 Sweet, “The One,” with Apricot and Custard Strudel, Maryland, with Cranberry Pear Danish, 284–289 Manchego Cheese and Marmalade and Brittany Cake with Champagne Grapes, Butterscotch Ice Cream, Blackberry Fool Filling, 114–115 266–269 294–297 Raspberry(ies) Rose-Water and Turkish Rice Chocolate Sprits with Berry Soup, Mixed, 277 Pudding, 212 Chocolate Royale, Buttercream, 55 Royal Icing, 191 307–309 Chocolate Torte, 53–56 Rum Coconut Surprises, Black- Coulis, 118, 309 in Banana Mousse and-White, 290–293 Gelée, Peanut Butter Surrounded by Palets Cream Cheese Puff, Cream Truffles with aux Raisins, 152–154 310–313 Shortbread and, 135–137 Buttercream, 36 Dacquoise, Cashew, with Puree, 255 in Chestnut Cream, 117 Kumquat Confit and Sorbet, 55 Chocolate Buttercream, 55 Chocolate Sorbet, Relish, Cranberry Orange, Chocolate Ganache, 55 298–303 181 Crème Anglaise, 214 Goat Cheese Cheesecake, Rice Dried Fruit Mixture, 225 with Pumpkin Seed Flour Mahallabyya with in Fruit and Nut Mix, 39 Brittle, 320–321

INDEX 347 12_443810_bindex.qxp 2/8/07 10:39 AM Page 348

Sandwiches, dessert continued with Vanilla Ice Cream and Frozen, Grapefruit, –Filled Ice Cream, 52 Ginger Caramel Sauce, Tulip Cups, 182, 184 Napoleons, Pumpkin 257–260 Frozen, Lime Cups, Custard, with Pumpkin Scissors, 17 180–181 Crème Anglaise, 323–327 Scrapers, 15–16 Lemon Tartlets, 242–244 Peanut Butter Shortbread, Shortbread, Peanut Butter, Orange Essence, 245–246 135–137 Peanut Butter Cream Peach Tartlets with Ginger Rolls, Celia’s, with Truffles with Raspberry Peach Ice Cream, Cheesecake Sticks, Gelée and, 135–137 247–251 304–306 Shortening, in pâte brisée, 3 Soup, Mixed-Berry, Yeasty Rolls, Raisin, Cream–Filled Silpat, 201 Dumplings with, Dutch, 314–315 Snow Eggs, Vacherin, 276–277 Succès, Espresso, with 213–215 Sources, mail order, 333–334 Espresso Ice Cream, Sorbet Sour Cream 316, 318–319 Cassis, Cassis Bars with, Banana Cake, 28 Sauce(s). See also Coulis 129 Banana Ice Cream, 27–28 Caramel, 40, 42, 107–108, Chocolate, Cashew Blueberry Cups, 180–181 156–157, 282 Dacquoise with Cheesecake Squares, Chocolate, 241 Kumquat Confit and, 320–321 Cranberry, 171, 200 303 Panna Cotta, Cranberry, Crème Anglaise, 29, 67 Citrus, 26 170–171 Fudge, Hot, 32, 67, 97, 178 Coconut, 292–293 in Schnecken Dough, Ginger Caramel and Vanilla Cranberry, 313 257–258 Ice Cream, Schnecken Cranberry, Cranberry Bars in Strudel Dough, 114 with, 260 with, 132 Vanilla Cake, 44 Nectarine, 255 Cranberry, Lime Bavarian Waffles with Avocado Ice Nectarine Orange, 264 with, 188 Cream, 261–262 Sabayon, Armagnac, Orange, Orange Cake with, Spices, selecting, 6 Frozen, Prune Turnovers 83 Sprits, Chocolate, 138, 140, with, 122 Raspberry, 55 307–308 Sabayon, Prosecco–Almond Soufflé(s) with Chocolate Royale, Grappa, Almond Brownie, Truffled, 272–273 307–309 Pithivier with, 221 Cheesecake Tartlets, Sticky Rice, Thai Two-Tone, Scales, 2, 17 233–235 274–275 Schlosser, Lydia, 272 Coconut Pecan Tartlets, Strainers, 17–18 Schnecken Toasted, 270–271 Strawberries, in Berry Soup, Dough, 257–258 Frozen, Cream Puffs, Mixed, 277 Filling, 258 –Filled, 177–178 Streusel Topping, 47

348 THE ART OF THE DESSERT 12_443810_bindex.qxp 2/8/07 10:39 AM Page 349

Strudel Shell, Sweet Pastry Dough, Timer, kitchen, 8, 18 Dough, 114 119–120 Toffee Maryland, with Manchego Tartlets. See also Cups in Candy Tartlet Filling, 97 Cheese and Champagne Candy, 95–97 Chocolate Torte, 57–60 Grapes, 114–115 Cheesecake Soufflé, English, 58 Succès 233–235 Topfendknödel, 252 Dacquoise, Cashew, with Cheese Danish Sucrée, Torch, butane-heated, 19 Kumquat Confit and 98–100 Torte(s) Chocolate Sorbet, Chess Cakes, 101–104 Apricot Orange, 22–26 298–303 Coconut Pecan, Toasted, Chocolate Raspberry, 53–56 Espresso, with Espresso Ice 270–271 Chocolate Toffee, 57–60 Cream, 316, 318–319 Lemon Caramel, 106–108 Lemon Buttercream, 75–78 Sugar Lemon Soufflé, 242–244 Lemon Cream, Meringue Cinnamon, 231 Lime, 109–113 Baskets Filled with a, conversions, 331 Mont Blanc, 116–118 189–194 Fondant, 168 Peach Soufflé, with Ginger Macaroon Meringue, 79–81 puff pastry strips, 162, 223 Peach Ice Cream, Trifle Rum, 154 247–251 Caramel, 155–158 Sweet Rolls, “The One,” with Tartlet Shells Nesselrode, Rum Raisin, Cranberry Pear Marm- Pâte Brisée, 95–96, 101, 205, 207 alade and Butterscotch 103, 233–234, 242–243, Trowels, for cutting dough, Ice Cream, 266–269 247–248 15, 287 Syrup Sweet Pastry Dough, Truffled Brownie Soufflé, crystallization, to prevent, 98–99, 106–107, 272–273 38 109–110, 116–117, Truffles, Peanut Butter Kirsch, 36 270–271 Cream, with Shortbread Oranges in, 165 Tart or tartlet pans, 18 and Raspberry Gelée, Pear William, 173 Terrine, Chocolate, Triple, 135–137 Rum, 36, 43 210–211 Tulip Cups Thai Sticky Rice, Two-Tone, Amaretto Nougat, 147–148 274–275 Grapefruit Soufflé–Filled, T That Cookie Plate, 138–143 Frozen, 182, 184 Tart(s) “The One” Sweet Rolls with Turkish Rice and Rose-Water to blind bake, 18 Cranberry Pear Pudding, 212 Galette Bretonne, 105 Marmalade and Turnovers Orange Frangipane, Butterscotch Ice Cream, Fig, with Frozen Armagnac 119–121 266–269 Sabayon (variation), oven temperature, 7 Thermometers, 19 122–123

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Turnovers continued W Y Prune, with Frozen Waffles, Sour Cream, with Yeast Armagnac Sabayon, Avocado Ice Cream, fresh and dry, 226 122–123 261–262 to mix with salt, 314 Turntable, cake-decorating, 13 Walnut(s) Yeast Dough in Fruit and Nut Mix, for Babas, 172–173 Caramel Nut Cake, 39 Babka, Chocolate, 47, 48 V in Strudel, Maryland, with Brioche, 225–227 Vacherin Snow Eggs, Manchego Cheese and Brittany Cake (croissant), 213–215 Champagne Grapes, 294 Vanilla 114–115 Buns, Steamed, 263–264 Cake, 44–45, 68–69 Water, bottled, 6 chilled water in, 230 Ice Cream, 31–32 Watermelon Rind, Gingered, Danish, 229–231, 284–285 Ice Cream, Caramel, 239, Pain de Genes with, Dumplings, 276 282–283 85–86 to raise, 267 Ice Cream and Caramel Weinstein Acid, 136 Raisin Roll, 314 Sauce, Schnecken with, Wellingtons, 141 Rolls, Celia’s, 305–306 259–260 Whipped Cream Schnecken, 257–258 Nuts, 143 confectioners’ sugar in, 81 Sweet Roll, “The One,” Pastry Cream, 66–67 Sweetened, 64, 118, 163 266–267 selecting, 6 Witt, Barbara, 79 Van Tol, Antoon, 218, 314 Viennese Chocolate Cake, Z 61–65 Zesters, citrus, 19

350 THE ART OF THE DESSERT