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Creams, Confections, and Finished Desserts (French Professional Pastry Series)
 
 
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Creams, Confections, and Finished Desserts (French Professional Pastry Series) (Hardcover)

by Roland Bilheux (Author), Alain Escoffier (Author) "Creamy preparations, of varying richness and lightness, are usually made with a mixture of milk, cream, eggs, sugar, butter or shortening, and natural flavorings (fruit,..." (more)
Key Phrases: miniature round brioches, flan powder, roller docker, Grand Marnier, Composition Puff, Procedure Roll (more...)
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