Pie and Pastry Bible (191 page)
Read Pie and Pastry Bible Online
Authors: Rose Levy Beranbaum
meringue,
177
,
190
-95,
576
whipped cream,
551
coconut,
643
cookie tart crust, sweet,
50
,
57
,
58
,
226
-28,
272
-74
freshly grated,
226
-28,
591
graters,
661
ice cream pie (with cræme fraîche variation),
49
,
226
-28
coffee:
custard sauce
(cræme anglaise au café),
607
-8
ice cream, in burnt almond ice cream tartlets,
230
-31
pastry cream,
562
coffee filters, for prebaking,
18
-19,
54
Cognac, in Gascon apple pie,
370
-71
Concord grape pie,
76
,
77
,
79
,
127
-29
cookie crumbs:
for pie bottoms,
17
standard sizes and weights for,
66
see also
crumb pie crusts
cookies, flaky pastry scraps,
47
-48
cornstarch,
650
-51
in fruit pies,
20
,
76
,
77
,
78
,
651
glaze,
611
,
612
,
652
corn syrup,
646
-47
Côte-Rôtie, in red wine ice cream,
248
-49
coulibiac,
464
-71
couscous and egg filling, in coulibiac,
464
-71
crab tartlets, creamy and spicy,
343
-44
cranberry(ies),
636
chiffon pie,
152
-54
in Christmas galette,
286
-87
dried:
in apple streusei Strudel,
397
-99
scones,
361
walnut crostata,
288
-91
fruit pies,
76
,
77
Internet deep-dish blueberry/,
109
-11
rosy apple,
91
-93
window,
129
-31
cream:
in egg glaze,
21
fat in,
5
,
48
heavy,
630
in ice cream, about,
222
light,
630
and peaches tart,
266
-67
piped decorations,
618
-22
in sweet cookie tart crust,
48
see also
pastry cream; whipped cream
cream cheese,
631
cherry Strudel,
399
-401
filling:
fluffy,
401
honey-stung,
504
-6,
511
Fruit Perfect cherry,
401
in open-faced double strawberry pie,
104
-6
pie crust, flaky, see flaky pie crust, cream cheese
in un-rugelach mini turnovers,
138
-40
cream of tartar,
628
cream puff pastry
(pâte à choux),
528
-48
about,
528
-29
classic,
530
-33,
538
-42
Cordon Rose,
530
,
534
-36
in gâteau St.-Honoré,
412
,
528
,
530
,
534
,
538
-42
see also
éclairs; profiteroles
cream puffs,
536
-38
escargot,
547
-48
filling of,
532
,
536
,
543
savory,
543
-47,
547
-48
shaping of,
531
,
535
spicy cheese,
544
-47
white truffle oil,
544
,
547
-48
cræme anglaise
(vanilla custard sauce),
372
-74,
522
-24,
606
-7
au café
(coffee custard sauce),
607
-8
aux pistaches
(pistachio custard sauce),
457
-60,
610
-11
pralinee
(praline custard sauce),
609
cræme brûlée tartlets,
440
-42
chocolate,
442
cræme fraîche,
141
-43,
302
-6,
311
-13,
358
-59,
558
in apple Tatin,
281
-82
in custard pies and tarts,
205
-9,
217
-220
in ice cream pies and ice cream,
226
-28,
232
-33,
241
-42,
248
-49
in savory tarts, pies, and quiche,
322
,
328
-31,
337
-38
in Strudel,
394
-96,
404
-7
cræme pâtissiære,
see
pastry cream
crêpes, dill, in coulibiac,
464
-71
about,
362
,
363
chocolate
(pain au chocolat),
483
-84
whole wheat,
477
-83
crostata, dried cranberry (or cherry) walnut,
288
-91
additions to,
65
baked vs. unbaked,
65
chocolate,
68
chocolate nut,
68
-69
for
5
-inch pielets,
66
gingersnap,
67
-68
gingersnap nut,
68
-69
graham cracker,
65
,
66
,
178
-84
graham cracker nut,
67
,
161
-62
nonchocolate, baking of,
65
pan preparation for,
65
standard cookie sizes and weights for,
66
vanilla,
see
vanilla, nut crumb crust; vanilla, wafer crumb crust
crustless apple crumb pie,
89
-90
crustless peach ginger pie,
126
-27
crusts, 1-72
commercial,
4
,
65
,
632
walnut crostata,
288
-90
see also
bottom crusts; crumb pie crusts; flaky pie crust; sweet cookie tart crust; top crusts
crystallized flowers and leaves,
622
-23
Cuisinarts,
661
-62
mini processor,
662
curd cream filling and topping,
571
-72
curls, chocolate,
202
-5,
212
-15,
299
-302,
617
white,
201
-2
currant(s):
in Paris Ritz pastry crisp,
436
-39
scones,
359
-61
turnovers,
136
-37
see also
red currant
custard:
filling, in cræme brûlée tartlets,
440
-42
pies,
196
-208
banner banana cream,
201
-2
buttermilk chess,
197
-98
chocolate cream,
202
-5
cookie crumbs for bottom of,
17
great pumpkin,
17
,
198
-200
persimmon,
217
-220
with rhubarb,
99
rhubarb, light,
99
shoofly,
215
-17
storing of,
21
