Pie and Pastry Bible (192 page)

royale, milk rum Strudel with,
404
-7

sauce,
606
-11

coffee
(cræme anglaise au café),
607
-8

pistachio
(cræme anglaise aux pistaches),
457
-60,
610
-11

praline
(cræme anglaise pralinée),
609

vanilla
(cræme anglaise),
371
-74,
522
-24,
606
-7

tarts,
196
,
205
-15

apricot cheesecake,
208
-9

fig, with mascarpone cream,
210
-12

Tahitian vanilla cheesecake,
205
-7

tiramisù black bottom,
212
-15

cutters and knives,
659
-60

~D~

Danish pastry,
485
-514,
633

about,
362
,
363
,
485

the alligator,
507
-9

bear claws (or cockscombs),
497
-99

braid,
490
-93

dough, authentic (master recipe),
486
-90

envelopes
(spandau),
493
-97

balloons,
496

prune or apricot triangles,
496

triangle twists,
495
-96

filling for,
see
fillings, Danish pastry

slips, apricot,
500
-501

snail buns,
502
-4

sugar glaze for,
493
-97,
504
-9,
509
-10

twists,
504
-6

mini,
506

waffle creams,
443
-46

decorating and pastry tubes,
667

decorative techniques, decorations:

for chocolate,
616
-18

cutouts,
14
,
78
,
118
-19,
126
-27

piped, cream and meringue,
618
-22

deep-dish pies:

blueberry/cranberry Internet,
109
-11

chicken potpies,
323
-26

Marionberry,
118
-19

defrosting of puff pastry,
414

deluxe chocolate wafer crumb crust,
65
,
70
-72,
173
-76

deluxe flaky pie crust,
26
-29

designer cherry pie,
95
-96

dextrose,
648

dill crêpes, in coulibiac,
464
-71

dip and sweep method,
8

dipping, caramel for,
600
-601

double-crust,
see
two-crust

dough (prepared, store-bought), about,
632
-33

dumplings:

apple,
141
-43,
641

golden,
524

duxelles, in beef Wellington,
471
-76

~E~

éclairs,
530
,
534
,
536
-38

filling of,
532
,
536

shaping of,
531
,
535

egg(s),
631
-32

white(s),
48
,
631
,
632

glaze,
20
,
56

yolk(s),
48
,
222
,
632

glaze, for top crust,
21

quail,
347
-49

elderberry flower concentrate,
638

empanadas, baked,
333
-36

equipment,
656
-64

brushes,
658
-59

food processors,
661
-62

graters,
660
-61

knives and cutters,
659
-60

mixers,
662

pans,
663
-67

thermometers,
673
-74

for weighing and measuring,
656
-58
see also specific items

~F~

feta cheese, in spanakopita triangles (or pie),
380
-81

fig(s),
652

tart with mascarpone cream,
210
-12

filberts,
see
hazelnut(s)

fillings, Danish pastry,
510
-14

apricot lekvar,
496
,
500
-501,
512

brandied raisins,
502
-4,
514

honey-stung cream cheese,
504
-6,
511

prune lekvar,
496
,
513

remonce (almond cream),
485
,
493
-99,
502
-6,
510
-11

fillings and toppings,
549
-94

about,
549
-50

curd cream,
571
-72

food-processor poured fondant,
453
-55,
581
-82

fruit curds,
567
-71;
see also
lemon curd; lime, curd; orange, curd; passion fruit curd

poached apricots,
587
-89

praline powder,
564
-65

raspberry conserve,
283
-85,
589
-91

Streusel,
86
-88,
397
-98,
592
-93

sugar-glazed nuts,
593
-94
see also
cræme fraîche;

ganache; meringue;

pastry cream; sponge

cake layers; whipped

cream

filio (phyllo),
362
-84

about,
362
-66

in chocolate mousse Napoleon,
457
-60

commercial,
392
-94,
632

flowers:

panna cotta,
377
-79

savory Brie,
379

frozen,
365
,
366

in Moroccan bisteeya triangles,
382
-84

pears wrapped in,
372
-74

in pistachio baklava,
367
-69

poppy seed roll,
404

in spanakopita triangles,
380
-81

Syrian konafa,
375
-77

flaky pastry scraps,
47
-48

flaky pie crust,
3
-48,
251
,
429
-33

baking,
17
-21

blind (prebaking),
18
-19,
251

foil rings,
19

frozen pies,
19

moisture-proofing the baked bottom crust,
20
-21

understanding,
21

basic,
see
basic flaky pie crust

beef suet,
43
-45,
326
-28

biscuits and scones compared with,
350

browning of,
4
-5,
6
,
17
,
19

cheddar cheese,
39
-41,
331
-36,
341
-42

commercial,
4

cream cheese,
29
-32,
74
,
323
-26

in custard pies and tarts,
208
-9,
215
-17

in fruit pies, turnovers, and dumplings,
81
-88,
91
-102,
112
-15,
121
-25,
132
-38,
141
-43

in tarts,
278
-80,
286
-87,
302
-7

whole wheat,
32
-35,
347
-49

deluxe,
26
-29

goose fat,
45
-46,
323
-26