French Classics Made Easy (79 page)

-dipped profiteroles,
224
–25

with Grand Marnier,
225

ganache,
349
–50

gâteau moka with,
242

truffles,
295
–97

génoise,
237

with Grand Marnier ganache,
240
–41

with mocha ganache,
241

Sachertorte,
240

ice cream,
291

with toasted almonds,
291

marquise,
293

with berries,
293

melted, stirring as it cools,
297

melting,
295

mocha:

ganache, chocolate génoise with,
241

ice cream with toasted pecans,
291
–92

mousse,
275
–76

cake,
246

orange sorbet,
290

roll with whipped cream,
251

sauce,
344

ice cream–filled profiteroles with,
224

mocha soufflé with,
266

soufflé:

cream puffs filled with,
226
–27

fallen,
267

with Grand Marnier,
266
–67

“Chopped,”
7

Choron (sauce)
,
329

Chou-fleur, purée de
,
179
–80

Choux:

grillés
,
227

soufflés au chocolat
,
226
–27

Ciboulette
:

beurre blanc à la
,
330

oeufs brouillés à la
,
36

Cider:

chicken,
121

cream sauce, roast duck with glazed apples and,
136
–38

Cidre, canard au
,
136
–38

Citron:

mousse au
,
277

sorbet au
,
288

Citron vert:

mousse au
,
276
–77

sorbet au
,
288

Citrus peel, candied, chocolatedipped,
298

Clarifying:

butter,
327

stock,
303

Cluny
,
236

Coffee:

buttercream,
351

almond meringue layer cake with chocolate buttercream and,
248
–50

pecan meringue layer cake with chocolate buttercream and,
250

confectioners’ sugar icing,
352

essence,
358
–59

gâteau moka,
241
–42

with chocolate ganache,
242

ice cream,
292

mocha:

ganache, chocolate génoise with,
241

ice cream with toasted pecans,
291
–92

soufflé,
266

pots de crème
,
270
–71

syrup,
358

Cointreau, dessert omelet with,
261
–62

strawberry-filled,
262

Cointreau, omelette au
,
261
–62

et aux fraises
,
262

Colanders,
12

Compote de pommes
,
172

Confectioners’ sugar:

approximate equivalents for,
363

icing,
352

Confections,
295
–98

chocolate-dipped fruit,
297
–98

ganache truffles,
295
–97

Confitures:

d’abricots
,
356

de fraises
,
356

de framboises
,
355
–56

Consommés,
16
,
17
–18

beef,
18

chicken,
17
–18

classic,
18

Consommés
,
16
,
17
–18

de boeuf
,
18

bretonne
,
18

Rossini
,
18

Solange
,
18

de volaille
,
17
–18

Convection ovens,
9

Conversion tables,
363

Cookies,
252
–59

almond tuiles,
252
–53

biarritz,
255
–56

chocolate-almond macaroons,
257

ladyfingers,
259

macaroons,
257

madeleines,
254
–55

palm leaf,
258

tuiles, shaping,
253

Cookie (baking) sheets,
12
,
256

Cooking times,
10

Copper bowls, beating egg whites in,
42

Copper cookware,
13

Coq:

meaning of word,
111

au vin
,
115
–17

Coq au vin,
115
–17

Coquilles St.-Jacques:

salade de crevettes et de
,
30
–31

en surprise
,
51

Coriander, braised brisket with ginger and,
147
–48

Coriandre, poitrine de boeuf

braisée au gingembre et
,
147
–48

Corn:

cutting kernels from cob,
26

soup, cream of,
26

Cornstarch,
6

pastry cream with,
349

Côte de boeuf grillée
,
144
–45

Côtes de porc sauce Robert
,
166

Côtes de veau à la brunoise
,
152

Coulis, raspberry,
345

almond cake with,
244
–45

Coulis de framboise
,
345

pain de gênes sur
,
244
–45

Courgettes farcies
,
195
–96

Covering foods made ahead of time,
10

Crab(meat):

curried, quiche,
67
–68

seafood salad with peaches or mangoes,
33

Crabe à l’orientale, quiche au
,
67
–68

Cream:

fresh pasta with peas, Parmesan and,
80

sauce,
120

chicken or veal in,
120
–21

with fresh tomatoes,
70
–71

soups:

asparagus,
24
–25

broccoli,
25

corn,
26

Cream cheese, in four-cheese ravioli,
84
–85

Creamed spinach,
191

Cream-puff pastry(ies), dessert,
221
–29

carolines,
227

choux grillés
,
227

cream puffs:

filled with chocolate soufflé,
226
–27

filled with praline-flavored
crème St-Honoré
,
229

croquembouche,
227

dough for (
pâte à choux sucrée
),
221

éclairs,
227

filled with praline-flavored
crème St-Honoré
,
229

Paris-Brest,
228
–29

profiteroles,
227

chocolate-dipped,
224
–25

chocolate-dipped, with Grand Marnier,
225

ice cream–filled,
224

rum-flavored banana fritters,
223

salambos,
227

Cream-puff pastry(ies), savory,
69
–73

dough for (
pâte à choux salée
),
221

gnocchi, Parisian-style,
70
–72

green,
72

herbed,
72

gougères
,
73

Gruyère pastry ring filled with cheese soufflé,
72
–73

potato puffs,
203
–4

Crème anglaise,
346

Bavarian cream:

marquise Alice,
271
–72

riz à l’impératrice
,
273

chocolate marquise,
293

with berries,
293

floating island with raspberry sauce,
274

Crème anglaise
,
346

Crème au beurre
,
350
–51

au café
,
351

au chocolat
,
351

à l’eau-de-vie
,
351

au Grand Marnier
,
242

pralinée
,
351

à la vanille
,
351

Crème caramel,
268
–69

Crème pâtissière
,
347
–48

aux liqueurs
,
348

à la maïzena
,
349

au pralin
,
348

St.-Honoré
(
crème Chiboust
),
228
,
229

Crème renversée au caramel
,
268
–69

Crèmes
,
16

d’asperges
(
crème Argenteuil
),
24
–25

de brocoli
,
25

de maïs
,
26

Crêpe pans,
12

Crêpes:

dessert,
278
–81

batter for,
278
–79

Suzette,
280
–81

variations,
280

filled with soufflé batter and baked (
crêpes soufflés
),
62
,
280

making,
278

neutral batter for,
279

savory,
58
–62

batter for,
59
–60

ham and mushroom, with Mornay sauce,
60
–62

soufflé-filled,
62

stuffed,
61

Crêpes
,
58
–62

farcies
,
61

au jambon sauce Mornay
,
60
–62

salées
,
59
–60

soufflés
,
62
,
280

sucrées
,
278
–79

Suzettes
,
280
–81

Cresson:

beurre blanc au
,
330

potage au
,
22
–23

et au curry
,
23

salade d’endives et de
,
28
–29

Crevettes
:

à l’orientale,
103

à la provençale
,
102

salade de coquilles St.-Jacques et de
,
30
–31

Croquembouche
,
227

Cucumbers, in green salads,
31

Currant: