Pie and Pastry Bible (201 page)

cocoa,
551

mocha,
551

pastry cream,
422
-24,
562

perfect,
358
-59,
536
-38,
551

for piping,
152
-57,
161
-62,
556
-57

real old-fashioned,
552
-53

rich, in Danish waffles,
443
-46

stabilized,
184
,
553

superstabilized,
557
-58

topping, “Key lime” pie with,
184

whisks,
672

white chocolate,
614
,
625
,
627

curls,
201
-2

as moisture-proof bottom-crust glaze,
21

in open-faced double strawberry pie,
104
-6

pastry cream,
562

whole wheat:

cream cheese pie crust, flaky,
32
-35,
347
-49

croissants,
477
-83

flaky pie crust, basic,
24
,
333
-36,
343
-44

flour,
5
,
7
,
634

windfall fruit pielets,
see
pielets, windfall fruit

~Y~

yeast,
653
-54

yogurt:

cream, lemon,
358
,
359

flaky pie crust,
25
,
187
-89

~Z~

zest, citrus fruit,
637

zesters,
660
-61

“greater”
661