Pie and Pastry Bible (200 page)
Read Pie and Pastry Bible Online
Authors: Rose Levy Beranbaum
seven-tier,
318
-21,
670
-71
Christmas cranberry galette,
286
-87
dried cranberry (or cherry) walnut crostata,
288
-91
fresh orange (love for three oranges),
267
-71
gâteau Basque,
250
,
294
-96
gâteau Engadine,
250
,
291
-93,
650
kiwi-lime curd,
271
-72
Linzertorte,
250
,
283
-85
mango passion,
272
-74
maple walnut pie,
306
-7
peach(es):
and cream,
266
-67
Tatin,
280
,
283
,
426
-29
pear:
with almond cream,
260
-62
galette,
279
Tatin,
280
,
283
pecan pie,
250
,
302
-4
chocolate,
304
-6
plum flame,
274
-75
puff pastry,
422
-29
apricot strip,
424
-26
making,
416
strawberry strip,
422
-24
upside-down peach (peach tarte Tatin),
426
-29
raspberry and Grand Marnier cream cake (the Hiroko),
276
-77
shaping the border for,
13
sizes of dough circles to be cut for,
9
storing of,
21
testing for doneness of,
55
unmolding of,
55
,
251
Tatins, three (caramelized upside-down tarts),
280
apple,
281
-83
peach,
280
,
283
,
426
-29
pear,
280
,
283
techniques,
613
-23
for crystallized flowers and leaves,
622
-23
for measuring dry ingredients,
623
for measuring liquid ingredients,
623
see also
chocolate, techniques for; piped decorations, cream and meringue
temperature:
of baking pie crust,
21
of crust ingredients,
4
,
8
oven, for baking of crust,
18
,
19
of puff pastry,
21
for sugar syrup,
649
-50
tempering method, classic,
615
tempering method, quick,
616
tender nut cookie tart crust,
50
,
60
testing for doneness,
54
-55
thermometers,
673
-74
thickeners,
650
-52
thyme crêpes, in beef Wellington,
471
-76
Tiptree lemon curd,
187
tiramisú black bottom tart,
212
-15
top crusts:
decorative cutouts for,
14
decorative openings for,
14
glaze for,
21
placing of,
12
touch-of-grace biscuits,
351
-53
triangle(s):
Moroccan bisteeya,
382
-84
prune or apricot,
496
spanakopita,
380
-81
twists, Danish,
495
-96
cream puffs,
543
-46,
547
-48
turnovers:
baked empanadas,
333
-36
fruit (basic recipe),
134
-38
mini turnovers,
137
-38
un-rugelach mini turnovers,
138
-40
Twelfth Night galette
(galette des rois),
446
-50
individual,
449
individual chocolate,
450
-52
two-crust pielets,
79
-80
two-crust pies:
fitting the bottom crust and placing the top crust for,
12
half,
80
prevention of overbrowning of,
78
rolling and shaping considerations for,
8
,
9
shaping the border for,
13
soggy, prevention of,
17
-18
steam vents for,
14
~U~
un-rugelach mini turnovers,
138
-40,
512
upside-down tarts,
see
Tatins, three
~V~
vanilla,
652
-53
cheesecake tart, Tahitian,
205
-7
custard sauce
(cræme anglaise),
372
-74,
522
-24,
606
-7
ice-cream, triple (with cræme fraîche variation),
223
-26,
228
-29,
232
-33,
434
-36,
536
-38
nut crumb crust,
68
-69
walnut,
68
,
170
-73
wafer crumb crust,
67
-68,
146
-48,
152
-54,
223
-26
veal:
kidney and steak potpies,
326
-28
stock,
653
nonstick,
78
,
643
pie crust, flaky,
36
-39
in puff pastry,
41
velouté sauce, in coulibiac,
464
-71
vinegar, in flaky pie crust,
5
-6
vodka, in ice cream,
222
,
232
-38,
242
-45
vol-au-vents:
baking of,
415
-16
cutters,
660
making of,
414
-15
~W~
waffle creams, Danish,
443
-46
in apple streusei Strudel,
397
-98
in apple Strudel,
394
-96
in banana split pie,
223
-26
/bittersweet chocolate cookie tart crust,
62
,
311
-13
in Christmas galette,
286
-87
in cookie tart crust, sweet nut,
59
-60,
161
-62,
166
-69,
308
-10
cream, apple tart with,
263
-65
in crustless apple crumb pie,
89
-90
in Danish snail buns,
502
-4
dried cranberry (or cherry) crostata,
288
-91
in Gascon apple pie,
370
-71
in gâteau Engadine,
291
-93
in individual Twelfth Night chocolate galettes,
450
-52
maple pie (baked in a tart pan),
306
-7
sugar-glazed,
593
-94
in un-rugelach mini turnovers,
138
-40
in vanilla, chocolate, or gingersnap nut crumb crust,
68
-69
warka (pâte àBrique),
365
-66
water:
in crust,
6
,
21
in egg glaze,
21
weighing equipment,
656
-57
whipped cream,
141
-43,
217
-220,
308
-9,
394
-96,
549
-58
about,
549
-50
bourbon,
302
-6,
551
caramel,
555
-56
chocolate chip,
554
-55