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Index
Cover
Title
Copyright
Contents
Dedication
About the Author
Introduction
1 The Pastries
Sizes, Weights, and Measures
Ovens
Salted and Sweet Pastry
Salted pastry
Salted pastry variations
Sweet pastry
Sweet pastry variations
To make the dough by hand
To make the dough with a stand mixer
To make the dough with a food processor
Resting the pastry
Choosing tart pans and rings
Rolling out
Lining tart pans and rings
Heating the oven
Blind Baking
Blind baking removable-bottomed pans and rings
Blind baking a 12-hole tartlet pan
Puff pastry
Double book
Single turn
Choux pastry
Piping Bags
Keeping and freezing pastry
2 Salted
Savory tartlets
Hot variations
Cold variations
Onion tartlets
Open tart
Chicken & tarragon tart
Butternut squash & ricotta tarts
Cornish pasties
Duck pie
Pork pies
Traditional pork pie jelly
Spelt wafers
3 Sweet
Fruit tartlets
Lemon tartlets
Chocolate cherry tart
Variation
Lemon meringue tartlets
Mascarpone cheesecakes
Variations
Amandine
Peach & rosemary almond tarts
Variation
Pear Bourdaloue
Rhubarb & currant tarts
Tarte Normande
Prune & rum tarts
Raspberry & pistachio tartlets
Frangipane mince pies
A Boxful of Sweet Cookies
Everyday cookies
Orange & chocolate cookies
Breton biscuits
Shortbread
Italian cookies
Langues de chat
4 Puff
Savory slices
Chorizo bites
Sausage rolls
Apricot tart
Apple tarts
Tarte Tatin
Variation
Galette des rois
Apple & custard “leftovers”
Millefeuilles
Natas (Portuguese custard tarts)
Palmiers
Croustillants
5 Choux
Swans
Chocolate éclairs
Variation
Chouquettes
Cheese puffs
Churros
Variation
6 Finishing Touches
Strawberries
Raspberries
Stone Fruit
Apples
Mixed Fresh Fruit Tarts
Glazing
Alternative Creams
Chocolate crème pâtissière
Coffee crème pâtissière
Crème anglaise
Crème légère
Bertinet Online
Index
Acknowledgments
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