Pie and Pastry Bible (190 page)

ginger,
354

clarified,
364
,
366
,
629
-30

filling, chocolate, in Danish braid,
490
-93

in flaky pie crust,
4
,
5

garlic, in snail buns,
525
-27

making of,
629

in puff pastry,
411
-
12

buttermilk,
5
,
350
,
630

chess pie,
197
-98

flaky pie crust,
25
,
197
-98

ice cream,
222
,
233
-35

butterscotch:

bourbon caramel,
223
-26,
313
-16,
598

pastry cream,
561

~C~

cabbage and bacon Strudel,
408
-10

cake flour,
4
,
5
,
7
,
8

calcium acid phosphate,
6
,
8
,
624

Camembert filio flowers, savory,
379

caramel(ized),
538
-42,
649

in the Boulders tart,
299
-302

brownie puddle,
299

in cræme brûlée tartlets,
440
-42

for dipping,
600
-601

ice cream,
243
-45,
434
-36

onion tart,
338
-40

with custard,
340

pastry cream,
562

sauce,
434
-36,
597
-99

bourbon butterscotch,
223
-26,
313
-16,
598

burnt orange,
598

clear,
377
-79,
599
-600

ruby port,
598

for spun sugar (angel’s hair),
602
-3

upside-down tarts (three Tatins),
280

apple,
281
-83

peach,
280
,
283

pear,
280
,
283

/walnut filling, in gâteau Engadine,
291
-93

whipped cream,
555
-56

cassava,
650
,
651
,
652

glaze,
611
,
612
,
652

Chambord,
222
,
246
-48,
358

Cheddar cheese,
631

pie crust, flaky,
39
-41,
331
-36,
341
-42

puffs, spicy
(gougæres)
544
-46

cheese:

straws,
463
-64
see also
Cheddar cheese; cream cheese; Gruyære cheese; mascarpone; Monterey Jack pepper cheese; mozzarella cheese; Muenster cheese

cheesecake tarts:

apricot,
208
-9

Tahitian vanilla,
205
-7

Chef Arthur Oberholzer’s meringue pastry cream,
561

cherry(ies):

in Black Forest chiffon pie,
173
-76

brandied,
173
-76,
457
-60

Burgundy,
594

cheese Strudel,
399
-401

Fruit Perfect,
401

dried, in walnut crostata,
288
-91

in fruit pies,
76
,
77
,
79

designer,
14
,
95
-96

Fruit Perfect,
95

lattice,
93
-97

rhubarb lattice,
100
-102

pielets,
96

pitters,
670

turnovers,
136
-37

Chiboust cream,
538
-42,
565
-67

and strawberry Napoleon,
453
,
455
-56

chicken:

in Moroccan bisteeya triangles,
382
-84

potpies, deep-dish,
14
,
323
-26

stock,
653

chiffon pies,
144
-76

Black Forest,
173
-76

cranberry,
152
-54

frozen lime,
161
-62

honeycomb,
170
-73

lemon angel,
157
-60

pumpkin,
155
-57

raspberry,
149
-51

strawberry lover’s,
146
-48

success pointers for,
144
-45

chiffon tarts:

apple weincreme,
166
-69

apricot weincreme,
169

gingery pear,
162
-65

chocolate,
625
-28

average mass and cocoa butter content of,
628

in the bisou,
193
-95

chip whipped cream,
554
-55

compound,
615
,
627
-28

cookie tart dough:

baking,
252
,
254

testing for doneness,
54
,
55
see also
bittersweet chocolate, cookie tart crust

couverture,
627
,
628

cream pie,
202
-5

crumb crust, nut,
68
-69

curls,
202
-5,
212
-15,
299
-301,
617

white,
201
-2

flurries,
616
-17

glaze,
20
-21,
56
,
536
-38

leaves,
617
-18

and peanut butter mousse tart,
63
,
316
-18

seven-tier,
318
-21,
670
-71

pies:

cream,
202
-5

Grand Canyon,
190
-93

pecan (baked in a tart pan),
304
-6

pure,
626

sauce,
536
-38

hot fudge,
223
-26,
596

storing of,
628

techniques for,
613
-18

decorative,
616
-18

grating,
615

melting,
613
,
614

tempering,
613
,
615
-16

wafer crumb crust,
67
-68,
228
-29

in chiffon pies,
146
-48,
152
-54,
173
-76

deluxe,
65
,
70
-72,
173
-76

in Grand Canyon pie,
190
-93
see also
bittersweet chocolate; ganache; milk chocolate; white chocolate

Christmas cranberry galette,
286
-87

cinnamon,
628

classic puff pastry,
411
,
417
-20,
426
-29,
453
-55,
538
-42

Cobasan,
276
-77,
550
,
644

in custard pies,
201
-5

in ice cream,
222
-26,
233
-42,
245
-46,
248
-49

cockscombs (or bear claws),
497
-99

cocoa,
626
,
628

in brownie puddle,
297
-99

in light chocolate sponge cake layers,
585
-87