Index
- almonds
- almond and pear cream tart with pear liqueur
- almond and spiced orange tart
- almond, chocolate and pistachio biscuits
- almond cream
- almond croissants
- almond custard Basque cake
- almond tuiles
- biscotti
- florentines
- flourless Moroccan almond and orange cake
- frangipane pie
- amaretti
- anchovy and onion focaccia
- anise and lemon nun’s puffs
- apples
- apple and rhubarb compote
- baked apples in pastry with Calvados and vanilla bean
- upside-down apple and rhubarb tart
- apricots
- apricot and lemon verbena compote
- apricot, saffron and yoghurt pockets
- bacon, in quiche lorraine
- bain-maries
- baking powder
- baking tools
- bananas
- banana and caramel muffins
- banana and chocolate pizzas
- banana and liquorice tart
- basil
- basil and lemon meringue tart
- basil, tomato and goat’s cheese tart
- Basque cake
- beef burgundy pie
- bicarbonate of soda
- biscotti, almond
- biscuits
- almond biscotti
- almond tuiles
- chocolate, almond and pistachio
- florentines
- French vanilla crostoli
- Nancy macarons
- orange and cinnamon lace tuiles
- orange blossom navettes
- blind baking
- blue cheese and prosciutto tart
- bread and butter pudding
- bread knives
- breads
- apricot, saffron and yoghurt pockets
- country bread
- direct method of making
- full sourdough method of making
- Margherita pizza
- olive oil and orange blossom sweet bread
- onion and anchovy focaccia
- potato, black olive and herb fougasse
- Provençal olive bread
- semi-sourdough method of making
- sugar fougasse
- walnut and raisin loaf
- yoghurt bread
- brioches
- candied orange peel and pearl sugar brioche
- chocolate and banana pizzas
- cinnamon doughnuts
- French panettone
- French toast
- how to make the dough
- snails
- brown sugar
- ‘burning the eggs’
- butter
- butter brioche
- butter fudge cake, chocolate and walnut
- buttermilk
- cake tins
- cakes and desserts
- banana and caramel muffins
- bread and butter pudding
- caramel and orange blossom rice cakes
- Chartreuse soufflé with peppered strawberry coulis
- chestnut cake with salted caramel ganache
- chocolate and walnut butter fudge cake
- chocolate-mandarin sauce with baked cheesecake
- date and pear pound cakes
- flourless Moroccan orange and almond cake
- madeleines
- olive oil cake with candied lemons and lavender
- raspberry and coconut friands
- Calvados and vanilla bean with baked apples in pastry
- candied orange peel and pearl sugar brioche
- caramel
- caramel and banana muffins
- caramel and orange blossom rice cakes
- salted caramel ganache with chestnut cake
- caster sugar
- Chartreuse soufflé with peppered strawberry coulis
- cheese
- baked cheesecake with mandarin-chocolate sauce
- blue cheese and prosciutto tart
- cheese sticks
- goat’s cheese, tomato and basil tart
- gruyère béchamel-filled puffs
- haloumi swirls and olive tapenade
- ricotta and fig pastries
- ricotta, orange, chocolate and pastis tart
- silverbeet and raisin tart
- cheesecake, baked, with mandarin-chocolate sauce
- chef’s knives
- cherries
- cherry clafoutis
- florentines
- chestnut cake with salted caramel ganache
- chicken, leek and laurel pies
- chocolate
- chocolate, almond and pistachio biscuits
- chocolate and banana pizzas
- chocolate and hazelnut croissants
- chocolate and hazelnut spread
- chocolate and walnut butter fudge cake
- chocolate ganache tart with fresh raspberries
- chocolate-mandarin sauce with baked cheesecake
- chocolate, ricotta, orange and pastis tart
- florentines
- manufacturing process
- milk chocolate and peanut butter puffs
- types of bean
- types of chocolate
- using a bain-marie
- choux pastry
- anise and lemon nun’s puffs
- clam and pesto gnocchi
- gruyère béchamel-filled puffs
- how to make
- peanut butter and milk chocolate puffs
- pearl sugar puffs
- strawberry and mandarin éclairs
- cinnamon
- cinnamon and orange lace tuiles
- cinnamon doughnuts
- cinnamon, rockmelon and confit lemon jam
- clam and pesto gnocchi
- cocoa beans
- cocoa powder
- coconuts
- coconut and raspberry friands
- coconut and raspberry jam
- macaroons with orgeat syrup
- compotes
- apple and rhubarb
- apricot and lemon verbena
- pear and orgeat syrup
- confectioners’ sugar
- convection ovens
- cooking salts
- cornstarch
- country bread
- cream
- cream and potato tart
- cream of tartar
- creams
- almond cream
- custard
- crème brûlée tarts
- Criollo cocoa beans
- croissants
- almond croissants
- chocolate and hazelnut croissants
- how to make the croissants
- how to make the dough
- peach and lemon pastries
- pistachio and raspberry swirls
- crostoli, French vanilla
- cultured butter
- custard
- custard almond Basque cake
- milk custard
- dark chocolate
- date and pear pound cakes
- demerara sugar
- desserts see cakes and desserts
- dextrose
- direct method, of bread-making
- double cream
- doughnuts, cinnamon
- Dutch cocoa
- fan-forced ovens
- fermentation
- figs
- fig and ricotta pastries
- fig and rose pistachio tart
- fine salt
- finishing salts
- flaky puff pastry
- fleur de sel
- florentines
- flour
- flourless Moroccan orange and almond cake
- focaccia, onion and anchovy
- food processors
- Forastero cocoa beans
- fougasses
- potato, black olive and herb fougasse
- Provençal olive bread
- sugar fougasse
- frangipane pie
- French gastronomy
- French panettone
- French toast
- French vanilla crostoli
- friands, raspberry and coconut
- fructose
- full levain method, of bread-making
- glucose
- gluten
- gnocchi, clam and pesto
- goat’s cheese, tomato and basil tart
- gruyère
- cheese sticks
- gruyère béchamel-filled puffs
- hail sugar
- haloumi swirls and olive tapenade
- ham
- blue cheese and prosciutto tart
- silverbeet and raisin tart
- hazelnuts
- hazelnut and chocolate croissants
- hazelnut and chocolate spread
- hazelnut palmiers
- heavy cream
- herb, potato and black olive fougasse
- heterolactic fermentation
- iced puff pastry fingers
- icing sugar
- immersion blenders
- ingredients
- weighing of
- instant dry yeast
- inverted puff pastry
- jam shortbreads
- jams
- milk jam
- peppered pineapple
- raspberry and coconut
- rockmelon, cinnamon and confit lemon
- strawberry, mint and lime
- see also spreads
- laurel, chicken and leek pies
- lavender
- lavender and candied lemons with olive oil cake
- lavender crème brûlée tarts
- leavening agents
- leek, chicken and laurel pies
- lemon verbena and apricot compote
- lemons
- candied lemons and lavender with olive oil cake
- confit lemon, rockmelon and cinnamon jam
- lemon and anise nun’s puffs
- lemon and basil meringue tart
- lemon and peach pastries
- levain (starter)
- levain chef
- light cream
- lime, mint and strawberry jam
- liquorice and banana tart
- loaf tins
- macarons
- macaroons, coconut, with orgeat syrup
- madeleines
- maize cornflour
- maize flour
- maize starch
- maizena
- mandarins
- mandarin and strawberry éclairs
- mandarin-chocolate sauce with baked cheesecake
- Margherita pizza
- meringue
- lemon and basil meringue tart
- milk chocolate
- milk jam
- mint, strawberry and lime jam
- Moroccan orange and almond cake, flourless
- muffins, banana and caramel
- olives
- black olive, potato and herb fougasse
- olive oil and orange blossom sweet bread
- olive oil cake with candied lemons and lavender
- olive tapenade and haloumi swirls
- Provençal olive bread
- onion and anchovy focaccia
- oranges
- candied orange peel and pearl sugar brioche
- florentines
- flourless Moroccan orange and almond cake
- orange and cinnamon lace tuiles
- orange blossom and caramel rice cakes
- orange blossom and olive oil sweet bread
- orange blossom navettes
- orange, ricotta, chocolate and pastis tart
- spiced orange and almond tart
- orgeat syrup
- coconut macaroons with
- pear compote with
- ovens
- palmiers, hazelnut
- panettone, French
- paring knives
- parmesan and gruyère cheese sticks
- pasta, clam and pesto gnocchi
- pastis, chocolate, ricotta and orange tart
- pastries
- basic ingredients
- blind baking
- essential tools for making
- lining the tins
- rolling the pastry
- savoury shortcrust pastry
- shortbread pastry
- sweet shortcrust pastry
- see also choux pastry; puff pastry
- peach and lemon pastries
- peanut butter and milk chocolate puffs
- pearl sugar
- pearl sugar and candied orange peel brioche
- pearl sugar puffs
- pears
- pear and almond cream tart with pear liqueur
- pear and date pound cakes
- pear and orgeat syrup compote
- pectin
- peppered pineapple jam
- pesto and clam gnocchi
- pies see tarts and pies
- pineapple jam
- piping bags and nozzles
- pistachios
- pistachio and raspberry swirls
- pistachio, chocolate and almond biscuits
- pistachio, fig and rose tart
- pizzas
- chocolate and banana
- Margherita
- poolish method, of bread-making
- potatoes
- potato and cream tart
- potato, black olive and herb fougasse
- pound cakes, date and pear
- pouring cream
- prosciutto and blue cheese tart
- Provençal olive bread
- proving times, for bread dough
- puff pastry
- baked apples in pastry with Calvados and vanilla bean
- cheese sticks
- frangipane pie
- freezing of
- goat’s cheese, tomato and basil tart
- hazelnut palmiers
- how to make
- iced puff pastry fingers
- methods of making
- olive tapenade and haloumi swirls
- potato and cream tart
- ricotta and fig pastries
- speck and pumpkin tart
- puffs see choux pastry
- pumpkin and speck tart
- pure icing sugar
- raisins
- raisin and silverbeet tart
- raisin and walnut loaf
- snails
- raspberries
- with chocolate ganache tart
- raspberry and coconut friands
- raspberry and coconut jam
- raspberry and pistachio swirls
- raw sugar
- refractory ovens
- rhubarb
- rhubarb and apple compote
- upside-down apple and rhubarb tart
- rice cakes, caramel and orange blossom
- ricotta
- ricotta and fig pastries
- ricotta, orange, chocolate and pastis tart
- ring moulds
- rock salt
- rockmelon, cinnamon and confit lemon jam
- rose, fig and pistachio tart
- rough puff pastry
- roulades
- saffron, apricot and yoghurt pockets
- salt
- salt flakes
- salted caramel
- salted caramel ganache with chestnut cake
- salted caramel spread
- savoury shortcrust pastry
- how to make
- scales
- sea salt
- serrated knives
- shortbread, jam
- shortbread pastry,
- how to make
- shortcrust pastry
- savoury
- sweet
- silicone mats
- silverbeet and raisin tart
- single cream
- soufflé with peppered strawberry coulis
- sourdough bread
- flour for
- method for making
- spatulas
- speck
- silverbeet and raisin tart
- speck and pumpkin tart
- spreads
- hazelnut and chocolate
- milk jam
- salted caramel
- see also jams
- static ovens
- steel spatulas
- stick blenders
- strawberries
- Chartreuse soufflé with peppered strawberry coulis
- jam shortbreads
- strawberry and mandarin éclairs
- strawberry, mint and lime jam
- sugar
- sugar brioche
- sugar fougasse
- sweet shortcrust pastry,
- how to make
- tart rings
- tarts and pies
- almond and spiced orange tart
- almond custard Basque cake
- beef burgundy pie
- blue cheese and prosciutto tart
- cherry clafoutis
- chicken, leek and laurel pies
- chocolate ganache tart with fresh raspberries
- fig and rose pistachio tart
- goat’s cheese, tomato and basil tart
- lavender crème brûlée tarts
- lemon and basil meringue tart
- liquorice and banana tart
- pear and almond cream tart with pear liqueur
- potato and cream tart
- ricotta, orange, chocolate and pastis tart
- silverbeet and raisin tart
- speck and pumpkin tart
- upside-down apple and rhubarb tart
- see also pastries
- thermometers
- thick cream
- tins
- tomato, goat’s cheese and basil tart
- tools, for baking
- Trinitario cocoa beans
- tuiles
- almond
- orange and cinnamon
- upside-down apple and rhubarb tart
- walnuts
- walnut and chocolate butter fudge cake
- walnut and raisin loaf
- wheaten cornflour
- whipping cream
- white chocolate
- ‘windowpane’ test
