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Cover image for Patisserie [electronic resource] / L. J. Hanneman.
ISBN:
9780080940908
Title:
Patisserie [electronic resource] / L. J. Hanneman.
Author:
Hanneman, Leonard J.
Personal Author:
Hanneman, Leonard J.
Edition:
2nd ed.
Publication Information:
Hoboken : Taylor and Francis, 2013.
Physical Description:
1 online resource (350 p.)
General Note:
Description based upon print version of record.

First published 1993 by Butterworth-Heinemann.
Contents:
Preface to the Second Edition; Preface to the First Edition; 1 Patisserie equipment, hygiene and ingredients; Equipment: Food hygiene; Patisserie commodities; Conversion tables --2 Short pastries, flans and tarts: Short pastry; Flan pastry; Suet pastry; Flans various; Apple puree; Pies various; Tarts various; Fillings various; Fruit slices; Baked jam roll; Baked apple dumpling; Shortbread --3 Puff pastries: Puff pastry manufacture; Faults; Vol-au-vent; Bouchees; Cream puffs; Slices; Sausage rolls

Apple and jam turnovers; Eccles; Banbury; Mince pies; Pithivier; Jalousie; Cream horns; Bandes; Palmiers; Fleurons; Apple strudel -- 4 Sponge goods: Manufacture of sponges; Sponge sandwich; Swiss roll; Chocolate log; Butter sponge; Sponge drops and fingers; Sponge flans; Victoria sponge sandwich; Othellos -- 5 Meringue goods: Basic recipe; Shells; Hot meringue; Vacherins; Pavlova; Italian; Fruit; Shapes -- 6 Cakes: Cake faults; Baking; Cake making methods; Mixed fruit; Madeira; Genoa; Dundee; Birthday; Christmas; Heavy genoese; Boiled genoese; Wedding; Scones; Sultana; Currant; Cherry; Viennese; Cup cakes

Queen cakes -- 7 Chou pastries: Eclairs; Cream buns; Profiteroles; Rognons; Horseshoes and rings; Swans; Fritters -- 8 Torten and gâteaux: Torten: Pineapple; Orange; Apricot; Peach; Praline; Ganache; Wine cream; Fruit; Strawberry; Dairy Cream; Kirsch; Dobos; Black Forest; French Chocolate; Checkerboard. Giiteaux: French; Millefeuille; Nougat; Florentine; Tom Pouce; Machmahon; Fudge; St Honore; Croquembouche; Cheesecake -- 9 Petits fours secs: Parisian routs; Dutch macaroons; Almond boulee; Fancy macaroons; English routs; Toscaner; Dutch biscuits; Langue du chat .biscuits; Marquis; Sable a la poche

10 Petits fours glacés: Fondant dips; Battenburg slices; Fruits glaces; Iced barquettes; Rum truffles -- 11 Afternoon tea fancies: Frangipane; Sugar balls; Ganache; Sponge slices; Japonaise; Genoese; Cup cakes; Florentines; Brandy snaps; Tuiles -- 12 Savoury goods: Savoury paste various; Pork pie; Steak and kidney pie; Veal and ham pie; Meat and potato pie; Cornish pasties; Pizza; Quiche Lorraine; Cheese fritters; Cheese eclairs and cream buns; Bechamel; Cheese fillings; Vol-au-vents; Bouchees; Veloute; Cheese straws; Parmesanes; Canapes; Blinis; Noodles; Ravioli; Basic pasta; Gnocchi

13 Fermented goods: Yeast fermentation; Faults; Bread rolls; Cream buns; Swiss buns; Currant buns; Chelsea buns; Bath buns; Doughnuts; Danish pastry; Brioche; Croissants; Savarins; Rum baba; Marigans; Fruit croutes -- 14 Sweet sauces: Custard; Almond; Custard cream; Chocolate; Coffee; Fresh egg custard; Jam; Lemon; Orange; Caramel; Brandy; Rum; Chantilly; Melba; Mousseline; Sabayon -- 15 Bavarois and jelly sweets: Charlottes; Jellies; Bavarois; Junket -- 16 Fruit and other sweets: Trifle; Fruit salad; Fruit conde; Compotes; Fruit fools; Baked apple; Apple meringues; Apple charlotte; Flambe fruits -- 17 Puddings -- 18 Chocolate work -- 19 Almond and other pastes -- 20 Sugar work -- 21 Preserves, creams and icings -- 22 Ices.
Subject Term:
Pastry.
Format:
Electronic Resources
Electronic Access:
Click here to view book
Publication Date:
2013
Publication Information:
Hoboken : Taylor and Francis, 2013.