Pie and Pastry Bible (189 page)

baking,
65
,
80
,
366
,
392
,
414

of flaky pie crust,
17
-21

of sweet cookie tart crust,
54
-56,
252
-54

times,
19
,
251
-54

baking powder,
6
,
8
,
18
,
350
,
624
-25

baking sheets,
413
,
666

baking soda,
5
,
350
,
625

baking stores,
17
,
663

baklava, pistachio,
367
-69

balloons, Danish,
496

banana:

cream pie, banner,
201
-2

split pie,
221
,
223
-26

basic flaky pie crust,
22
-26,
350
,
634

buttermilk,
25
,
197
-98

in custard pies,
198
-200,
201
-2

in fruit pies and turnovers,
102
-11,
115
-17,
120
-21,
127
-31,
134
-38

herb,
25

in meringue pies and tarts,
178
-81,
185
-87,
189
-93

sour cream,
24
-25

sweet cream,
25
,
201
-5,
276
-78

in tarts,
256
-65,
281
-83

whole wheat,
24
,
333
-36,
343
-44

yogurt,
25
,
187
-89

Baumé scale,
648
,
649

Bavarian filling, chiffon filling compared with,
144

beans, dried, as pie weights,
18
-19,
54
,
251

bear claws (or cockscombs),
497
-99

beef:

in baked empanadas,
333
-36

in meat loaf in a flaky Cheddar crust,
331
-33

in steak and kidney potpies,
326
-28

suet pie crust, flaky,
43
-44,
326
-28

Wellington,
471
-76

beeswax,
625

bench scrapers,
659

berry(ies),
635
-36

tart, fresh,
255
-56
see also specific berries

best all-American apple pie,
79
,
81
-83

biscuits,
350
-59

butter,
351
,
353
-55,
358
-59

angel,
355
-57,
358
-59

ginger,
354

in strawberry shortcake,
358
-59

touch-of-grace,
351
-53
see also
scones

bisou, the,
177
,
193
-95

bisteeya:

larger (for a first course),
384

triangles, Moroccan,
382
-84

bittersweet chocolate (semi-sweet chocolate),
626
-27,
628

in the Boulders tart,
299
-302

in brownie puddle,
297
-99

in burnt almond ice cream tartlets,
230
-31

butter filling, in Danish braid,
490
-93

cookie tart crust
(pâte sucrée au chocolat)
50
,
61
-63,
230
-31,
252
,
254
,
299
-302,
314
-16

walnut,
62
,
311
-13

cræme brûlée tartlets,
440
-42

croissants
(pain au chocolat),
483
-84

drizzle glaze,
453
-55

extra,
626
-27,
628

galettes, individual Twelfth Night,
450
-52

in hot fudge sauce,
596

in light whipped ganache,
559
-60

mousse:

eggless, Napoleons with,
460

Napoleon,
453
,
457
-60

pastry cream,
562

-speckled meringue,
576

tartlets:

dependence,
309
-10

flame,
310

indulgence,
309

oblivion,
308
-10

pecan blasts,
313
-16

soufflé, molten,
311
-13

blackberry:

pie,
14
,
76
,
77
,
79
,
115
-17

turnovers,
136
-37

Black Forest chiffon pie,
173
-76

blind baking,
see
prebaking

blueberry(ies),
635
,
639

fruit pies,
76
,
77
,
106
-7

Internet deep-dish cranberry/,
109
-11

open-faced fresh,
14
,
73
,
104
,
107
-9

tartlets with almond cream,
433

tart with lemon curd,
258
-60

turnovers,
136
-37

borders:

pie and tart, shaping of,
13

piped,
620
-21

bottom crusts:

adding texture to,
9
,
78

baked, moisture-proofing of,
20
-21,
56

fitting of,
12

soggy, prevention of,
17
-18,
78

underbaking of,
21

bouchées,
412

baking of,
415
-16

making of,
415

Boulders tart, the,
299
-302

bourbon:

butterscotch caramel sauce,
223
-26,
313
-16,
598

whipped cream,
302
-6,
551

brandied:

cherries,
173
-76,
457
-60,
594

mincemeat ice cream pie,
228
-29,
641

raisin apple pie,
83

raisins,
502
-4,
514

bread flour,
8
,
386
,
411

bread thermometers,
674

Brie filio flowers, savory,
379

brioche,
515
-27

about,
362
,
363
,
515

Austrian buchteln,
522
-24

master recipe for,
516
-19

in snail buns,
525
-27

sticky buns,
519
-21

brownie puddle (with caramel variation),
297
-99

brusel,
in Strudel filling,
388
-89

brushes,
658
-59

buchteln, Austrian,
522
-24

buns, sticky,
519
-21

burnt almond ice cream tartlets,
230
-31

burnt orange caramel sauce,
598

butter,
629
-30

biscuits,
351
,
353
-55,
358
-59

angel,
355
-57,
358
-59