The fundamental techniques of classic pastry arts /
Choate, Judith.
French Culinary Institute (New York, N.Y.)
New York : Stewart, Tabori & Chang,
c2009.
Includes bibliographical references (p. 592-592) and index.
Introduction to the professional pastry kitchen -- Ingredients commonly used in pastry making -- Tartes: an overview of basic French tart doughs -- Pâte à choux: an overview of cream puff dough -- Pâte feuilletée: an overview of puff pastry -- Crèmes et flans: an overview of creams and custards -- Pains et viennoiseries: an overview of breads and pastries -- Gâteaux: an overview of cakes -- Petits fours: an overview of small fancy cookies, cakes, and confections.
Desserts.
Pastry.
Cooking, French.