Copyrighted Material
Total Page：16
File Type：pdf, Size：1020Kb
12_443810_bindex.qxp 2/8/07 10:39 AM Page 335 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, 27–28 335 12_443810_bindex.qxp 2/8/07 10:39 AM Page 336 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, 72 268–269 336 THE ART OF THE DESSERT 12_443810_bindex.qxp 2/8/07 10:39 AM Page 337 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 INDEX 337 12_443810_bindex.qxp 2/8/07 10:39 AM Page 338 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, 167–168 152–154 338 THE ART OF THE DESSERT 12_443810_bindex.qxp 2/8/07 10:39 AM Page 339 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