Pie and Pastry Bible (196 page)

in caramelized onion tart,
338
-40

onion tart, caramelized,
338
-40

with custard,
340

open-faced pies:

apricot,
120
-21

designer apple,
84
-86

double strawberry,
104
-6

fresh blueberry,
14
,
73
,
104
,
107
-9

orange(s):

bitter Seville,
637

blood,
637

caramel sauce, burnt,
598

curd,
193
-95

bitter Seville,
193
-95,
267
-71,
569

blood,
189
-90,
569

juice,
569
-70

flower water,
370
-71,
375
-77,
638

juice, in buttermilk ice cream,
233
-35

pastry cream,
562

tarts:

aurora blood,
177
,
189
-90

the bisou,
177
,
193
-95

fresh (love for three oranges),
267
-71

ovens,
17
,
663

convection,
18
,
663

easy cleanup of,
18

temperature of,
18
,
19

thermometers for,
674

~P~

pains au chocolat
(chocolate croissants),
483
-84

PAM,
643

pan liners,
666

panna cotta filio flowers,
377
-79

pans,
17
,
18
,
78
,
663
-67

ceramic,
17
,
18
,
78
,
79
,
663

pie,
8
,
9
,
17
,
18
,
80
,
663
-64

preparation of,
9
,
50
,
65
,
78

sizes of dough circles to cut for,
9
,
49

tart,
see
tart pans

transferring of dough to,
12
,
52
-54

parchment, for prebaking,
18
-19,
54

parchment cones,
667
-69

Paris Ritz pastry crisps,
436
-39

Parmesan cheese straws,
463
-64

passion fruit,
637

ice cream, pure,
237
-38

passion fruit curd,
358
,
359
,
570

cream:

mango tart,
272
-74

and Marionberry Napoleon,
453
,
456

pastis Gascon
(Gascon apple pie),
370
-71

pastry,
362
-548

about,
362
-63
see also
brioche; cream puff pastry; croissants; Danish pastry; fillo; puff pastry; Strudel

pastry, bread, and meat thermometers,
674

pastry bags,
667
-69

filling and use of,
618
-20

pastry blenders,
660

pastry brushes or feathers,
658

pastry cloth,
9
-10,
669

pastry cream (
cræme pâtissiære
),
201
-2,
504
-6,
536
-42,
560
-63

almond:

apricot tartlets with,
429
-31

blueberry or champagne grape tartlets with,
433

in pears wrapped in filio,
372
-74

pear tart with,
260
-62

red currant tartlets with,
431
-33

butterscotch,
561

caramel,
562

Chef Arthur Oberholzer’s meringue,
561

Chiboust,
538
-42,
565
-67

and strawberry Napoleon,
453
,
455
-56

chocolate,
562

coffee,
562

kirsch,
436
-39, 561

liqueur,
561

orange,
562

peanut butter,
562

praline crunch,
562

praline paste,
562

in puff pastry,
422
-26,
429
-33,
437
-39,
453
-55,
461
-63

in tarts,
255
-56,
276
-77,
294
-96

whipped cream variation of,
422
-24,
562

white chocolate,
562

pastry dividers, adjustable,
659

pastry flour,
4
,
5
,
7

pastry jaggers,
660

pastry sleeves,
669

patching of crust,
11

pâte àBrique (warka),
365

pâte àchoux,
see
cream puff pastry

pâte feuilletée,
see
puff pastry

pâte sucrée,
see
bittersweet

chocolate, cookie tart

crust; sweet cookie tart

crust; sweet cookie tart

crust, about; sweet nut

cookie tart crust

peach(es),
638
,
639

filling, for shortcake,
359

fruit pies,
76
,
77
,
79

crustless ginger-,
126
-27

perfect,
124
-25

tarts:

and cream,
266
-67

Tatin,
280
,
283
,
426
-29

turnovers,
134
-37

peanut butter:

and chocolate mousse tart,
63
,
316
-18

seven-tier,
318
-21,
670
-71

Cookie tart crust, sweet,
50
,
63
-64,
316
-21

ice cream,
246
-48

Napoleons, bite-size,
453
,
461
-63

pastry cream,
562

peanuts, in Moroccan bisteeya triangles,
382
-84

pear(s),
637
-38

chiffon tart, gingery,
162
-65

fruit pies,
76
,
77

pure,
83

tarts:

with almond cream,
260
-62

galette,
279

Tatin,
280
,
223

wrapped in fillo,
372
-74

pecan(s),
641
-42

in the alligator,
507
-9

in brownie puddle,
297
-99

chocolate blasts,
313
-16

cookie tart crust, sweet,
59
-60,
210
-12

gingersnap crumb crust,
68
-69,
155
-57,
217
-220

halves, crunchy,
217
-220

pie (baked in a tart pan),
250
, 302-4

chocolate (baked in a tart pan),
304
-6

remonce, almond/honey,
507
-9

sugar-glazed,
593
-94

in vanilla, chocolate, or gingersnap nut crumb crust,
68
-69

peppers,
see
poblano peppers; red pepper

perfect peach pie,
124
-25

perigueux sauce, with beef Wellington,
473
,
476