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Imperial Library
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Index
Cover Page Title Page Table of Contents BASE RECIPES
Tart pastries Yeast doughs Cooked doughs Beaten doughs Meringues Cooked sugar Creams Icings Decorations Sauces
PASTRIES
Grand gâteaux Mousse-based desserts Tarts Choux pastries Brioche cakes Puff pastry gâteaux Meringue-based desserts Bakers’ treats
GLOSSARY
Utensils Basics Preparing a tin or mould Using a piping bag Decorating with a piping bag Decorating a cake or dessert Butter Cream Sugar Eggs Chocolate Colourings, flavours & nuts Choux pastry tips Macaron tips Pastry tips
Copyright Page
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