Quick Links
Chapter 6: Lean Yeast Doughs
Chapter 7: Rich Doughs
Chapter 8: Quick Breads
Chapter 9: Doughnuts, Fritters, Pancakes, and Waffles
Chapter 10: Basic Syrups, Creams, and Sauces
Chapter 11: Pies
Chapter 12: Pastry Basics
Chapter 13: Tarts and Special Pastries
Chapter 14: Cake Mixing and Baking
Chapter 15: Assembling and Decorating Cakes
Chapter 16: Specialty Cakes, Gâteaux, and Torten
Chapter 17: Cookies
Chapter 18: Custards, Puddings, Mousses, and Soufflés
Chapter 19: Frozen Desserts
Chapter 20: Fruit Desserts
Chapter 21: Dessert Presentation
Chapter 22: Chocolate
Chapter 23: Decorative Work: Marzipan, Pastillage, and Nougatine
Chapter 24: Decorative Work: Sugar Techniques




Chapter 6
Lean Yeast Doughs

Hard Rolls
Vienna Bread
Italian Bread
    Whole Wheat Italian Bread
    Pizza
French Bread (Straight Dough)
    Whole Wheat French Bread
French Bread (Sponge)
    County-Style French Bread
Baguette
    Fougasse
Cuban Bread
Ciabatta
White Pan Bread
    Whole Wheat Bread
White Pan Bread (Sponge)
Soft Rolls
    Raisin Bread
    Cinnamon Bread
Egg Bread and Rolls
100% Whole Wheat Bread
Challah
Milk Bread (Pain au Lait)
Light American Rye Bread and Rolls
Onion Rye
    Onion Pumpernickel (Nonsour)
Seven-Grain Bread
Basic Yeast Starter
    Wheat Sour
Rye Starter I
Rye Starter II
Rye Starter III
Basic Sourdough Starter
Yogurt Sour
Potato Sour
Apple Sour
Old-Fashioned Rye Bread
Pumpernickel Bread
Rustic Sourdough Bread
Fig Hazelnut Bread
French Rye
Pain de Campagne (County-Style Bread)
Apple Sourdough
Whole Wheat, Rye, and Nut Sourdough
Potato Sourdough
Four-Grain Bread
English Muffins
Bagels
Olive Focaccia
Herb Focaccia (Sponge Method)
Chestnut Bread
Prosciutto Bread
Olive Bread
Crumpets
Amish-Style Soft Pretzels
Pita

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Chapter 7
Rich Doughs

Sweet Roll Dough
Rich Sweet Dough
    Stollen
    Babka
Kugelhopf
Hot Cross Buns
Cross Paste
Baba/Savarin Dough
Panettone
Brioche
Danish Pastry Dough (Croissant-Style)
Danish Pastry Dough (Brioche-Style)
Criossants
Danish Pastry
Cinnamon Sugar
Streusel or Crumb Topping
    Nut Sreusel
Clear Glaze
Apricot Glaze I
Apricot Glaze II
Lemon Cheese Filling
Date, Prune, or Apricot Filling
Almond Filling I (Frangipane)
Almond Filling II (Frangipane)
Almond Cream (Crème d'Amande)
Lemon Filling
Apple Compote Filling
Cinnamon Raisin Filling
Pecan Maple Filling
Cheese Filling
Hazelnut Filling
Poppy Seed Filling
Chocolate Filling
Honey Pan Glaze (For Caramel Rolls)

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Chapter 8
Quick Breads

Biscuits I
    Buttermilk Biscuits
    Cheese Biscuits
    Currant Biscuits
    Herb Biscuits
Biscuits II
Plain Muffins
    Raisin Spice Muffins
    Blueberry Muffins
    Whole Wheat Muffins
    Corn Muffins
    Corn Cheese Muffins
    Bran Muffins
    Crumb Coffee Cake
Muffins
    Chocolate Chip Muffins
    Blueberry Muffins
    Raisin Spice Muffins
Corn Bread, Muffins, or Sticks
Zucchini Carrot Nut Muffins
Scones
Cranberry Scones
Steamed Brown Bread
Orange Nut Bread
    Lemon Nut Bread
Banana Bread
Date Nut Bread
Plum Cake
Almond Poppy Seed Muffins
    Lemon Poppy Seed Muffins
Apple Spice Muffins
Pumpkin Muffins
Double Chocolate Muffins
Soda Bread
Popovers
Gingerbread

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Chapter 9
Doughnuts, Fritters, Pancakes, and Waffles

Yeast-Raised Doughnuts
    Ring Doughnuts
    Jelly-Filled Doughnuts or Bismarcks
    Long Johns
    Fried Cinnamon Rolls
    Twists
Cake Doughnuts
Chocolate Cake Doughnuts
Rich Vanilla Spice Doughnuts
Doughnut Glaze
    Honey Glaze
Fritter Batter I
French Doughnuts (Beignets Soufflés)
Fritter Batter II
Fattigman
Viennoise
Cannoli Shells
    Sicilian Cannoli
Ricotta Cannoli Filling
Pancakes and Waffles
    Buttermilk Pancakes and Waffles
Gaufres (French Waffles)
Crêpes
Crêpes Suzette
Crêpes Soufflé Suzette
Crêpe Gâteau with Plum Compote
Crêpes Georgette
Chocolate Soufflé Crêpes

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Chapter 10
Basic Syrups, Creams, and Sauces

Vanilla Syrup
Coffee Rum Syrup
    Coffee Syrup
    Rum Syrup
Coca Vanilla Syrup
Crème Chantilly Common Meringue or French Meringue
Chocolate Meringue
Swiss Meringue
Italian Meringue
Crème Anglaise
Chocolate Crème Anglaise
Coffee Crème Anglaise
Pastry Cream I
Deluxe Pastry Cream
Pastry Cream Mousseline
Chocolate Pastry Cream
Coffee Pastry Cream
Pastry Cream II (Crème Patissière)
Chocolate Crème Patissière
Praline Crème Patissière
Chiboust Cream
Chocolate Chiboust Cream
Coffee Chiboust Cream
Praline Chiboust Cream
Chiboust Cream with Raspberries
Chiboust Cream Flavored with Alcohol
Lime or Lemon Chiboust
Vanilla Crème Diplomat
Chocolate Crème Diplomat
Chocolate Ganache I
Chocolate Ganache II
Passion Fruit Ganache
Chocolate Mousse I
Chocolate Mousse II
Chocolate Sauce I
Chocolate Sauce II
Chocolate Sauce III
Melba Sauce
Raspberry Sauce
Caramel Sauce
Hot Caramel Sauce
Clear Caramel Sauce
Butterscotch Sauce
Caramel Cream
Butter Caramel
Sabayon I
Sabayon II
Cold Sabayon
Zabaglione
Sauce Suzette
Fruit Coulis
Dulce de Leche
Hard Sauce
Cream Sauce for Piping

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Chapter 11
Pies

Flaky Pie Dough
Mealy Pie Dough
Enriched Pie Pastry
Graham Cracker Crust
Apple Fie Filling (Canned Fruit)
    Dutch Apple Pie Filling
    Cherry Pie Filling
    Peach Pie Filling
    Pineapple Pie Filling
Blueberry Pie Filling (Frozen Fruit)
    Apple Pie Filling
    Cherry Pie Filling
Raisin Pie Filling
Fresh Apple Pie Filling I
    Fresh Apple Pie II
    Apple Ginger Pie Filling
    Apple Pear Pie Filling
    Apple Walnut Pie Filling
    Rhubarb Pie Filling
Peach Sour Cream Pie
    Peach Sour Cream Pie
Old-Fashioned Apple Pie Filling
Fresh Strawberry Pie Filling
    Fresh Blueberry Tart Filling
Custard Pie Filling
    Coconut Custard Pie Filling
Pumpkin Pie Filling
    Sweet Potato Pie Filling
    Squash Pie Filling
Pecan Pie Filling
    Maple Walnut Pie Filling
Key Lime Pie Filling
Vanilla Cream Pie Filling
    Coconut Cream Pie Filling
    Banana Cream Pie Filling
    Chocolate Cream Pie Filling I
    Chocolate Cream Pie Filling II
    Butterscotch Cream Pie Filling
    Lemon Pie Filling
Strawberry Rhubarb Pie Filling
Strawberry Chiffon Pie Filling
    Strawberry Cream Chiffon Pie Filling
    Raspberry Chiffon Pie Filling
    Pineapple Chiffon Pie Filling
Chocolate Chiffon Pie Filling
    Chocolate Cream Chiffon Pie Filling
Pumpkin Chiffon Pie Filling
    Pumpkin Cream Chiffon Pie Filling
Lemon Chiffon Pie Filling
    Lime Chiffon Pie Filling
    Orange Chiffon Pie Filling

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Chapter 12
Pastry Basics

Pâte Brisée
Pâte Sablée
    Chocolate Sablée
Pâte Sucrée
Short Dough I
Almond Short Dough
    Linzer Dough
Short Dough II
Classic Puff Pastry (Pâte Feuilletée Classique)
Ordinary Puff Pastry
Lemon Tart
Blitz Puff Pastry
Reversed Puff Pastry (Pâte Feuilletée Inversé)
Pinwheels
Patty Shells
Turnovers
Cream Horns
Napoleons
Baked Apple Dumplings
Fruit Tarts
    Fruit Strips
Chaussons
Palmiers
Allumettes
Papillions (Butterflies or Bow Ties)
Conversations
Sacristains
Èclair Paste or Pâte à Choux
Cream Puffs
Èclairs
    Frozen Èclairs or ProfiterolesParis-Brest
Choux Pastry Lattice
Pralines
Mini Cream Puffs
Mini Èclairs
Choux Florentines
Strudel Dough
    Phyllo Tartlet Shells
Apple Filling for Strudel
Cheese Filling for Strudel
    Cream Cheese Filling for Strudel
Baklava
Crisp Baked Meringues
Almond Meringues
Japonaise Meringues
Marly Sponge
Coconut Dacquoise
Hazelnut Coconut Sponge
Succès
    Progrès
Pistachio Macaroon Sponge
Chocolate Heads
Meringue Chantilly
Meringue Glacèe
Meringue Mushrooms
Meringue Cream Cakes
Vacherin

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Chapter 13
Tarts and Special Pastries

Fresh Fruit Tart
Apple Tart
Plum, Apricot, Cherry, or Peach Tart
Apple Custard Tart
Pear Almond Tart
Fruit Tart with Pastry Cream
Frangipane Tart
Fruit Tartlets
Dobos Mix
Chocolate Tart
Chocolate Banana Tart
Tarte Tarin
Pear Tart and Peach Tarte Tatin
Orange Brulée Tart
Caramelized Apple Tart with Vanilla
Walnut Tart
Linzertorte
Peasant Tart
Gâteau St-Honoré
Praline Millefeuille
Praline Pailletine
Mirabelle Pithiviers
Passionata
Capucine Chocolate
Nougatine Parisienne
Cholatines
Creole Délices
Chocolate Rum Délices
Financiers au Café
Praline Cake (Parlinette)
Sfogliatelle
Gâteau Succès


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Chapter 14
Cake Mixing and Baking

Chocolate Butter Cake
Yellow Butter Cake
    Upside-Down Cake
    Pan Spread
    Walnut Cake
Brown Sugar Spice Cake
    Carrot Nut Cake
    Banana Cake
    Applesauce Cake
Old-Fashioned Pound Cake
    Raisin Pound Cake
    Chocolate Pound Cake
    Marble Pound Cake
    Sheet Cake for Petits Fours and Fancy Pastries
    Fruit Cake
    Fruit Mix I (Dark)
    Fruit Mix II (Light)
Almond Cake for Petits Fours
Sacher Mix I
Sacher Mix II
White Cake
    Yellow Cake
    Strawberry Cake
    Cherry Cake
Devil's Food Cake
High-Ratio Pound Cake
Yellow Chiffon Cake
    Chocolate Chiffon Cake
    Orange Chiffon Cake
Sponge Roll I (Swiss Roll)
    Chocolate Sponge Roll I (Chocolate Swiss Roll)
Genoise
    Chocolate Genoise
    Sponge for Seven-Layer Cake
    Almond Sponge I
    Almond Sponge II
    Sponge Roll II
    Chocolate Sponge Roll II
Genoise Mousseline
Jelly Roll Sponge
Milk and Butter Sponge
Angel Food Cake
    Chocolate Angel Food Cake
    Coconut Macaroon Cupcakes
Chocolate Fudge Cake
    Chocolate Surprise Cake
Joconde Sponge Cake (Biscuit Joconde)
    Hazelnut Joconde Sponge Cake
Ribbon Sponge Cake
Ladyfinger Sponge
    Ladyfinger Cookies
Almond Pound Cake (Pain de Gênes)
Marjolaine Sponge Cake
Hazelnut Sponge Cake
Baumkuchen
Almond Chocolate Sponge
Chocolate Sponge Layers
Chocolate Velvet Cake (Moelleux)
Lemon Madeleines
    Chocolate and Orange Medeleines
Marronier (Chesnut Cake Petits Fours)


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Chapter 15
Assembling and Decorating Cakes

Fondant
French Buttercream
Simple Buttercream
    Simple Buttercream with Egg Yolks or Whole Eggs
    Decorator's Buttercream or Rose Paste
    Cream Cheese Icing
Meringue-Type Buttercream
Praline Buttercream
Vanilla Cream
Caramel Buttercream
Light Praline Cream
Caramel Fudge Icing
Quick White Fudge Icing I
    Quick Chocolate Fudge Icing
Quick Fudge Icing II
Cocoa Fudge Icing
    Vanilla Fudge Icing
Flat Icing
Chocolate Glaçage or Scacher Glaze
Ganache Icing (Ganache à Glacer)
Opera Glaze
Cocoa Jelly
Fruit Glaçage
Coffee Marble Glaze


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Chapter 16
Specialty Cakes, Gâteaux, and Torten

Black Forest Torte
Mocha Torte
Fruit Torte
Dobos Torte
    Seven-Layer Cake
Napoleon Gâteaux
Sachertorte
Kirsch Torte
Orange Cream Cake
Abricotine
Strawberry Cake
Chocolate Ganache Torte
Chocolate Mousse Cake
Almond Gâteaux
Bavarian Cream Torte
Feuille d'Antomne
Alhambra
Genoise à la Confiture Framboise (Genoise with Raspberry Filling)
Brasilia
Russian Cake
Opera Cake
Monte Carlo
Jellied Spiced Apricot Compote
Julianna
Tiramisu
Mascarpone Filling
Caramelized Banana Slices for Bananier
Bananier
Almond Swiss Rolls
Black Forest Roll
Bûche de Noël (Chocolate Christmas Roll)
Harlequin Roll
Mocha Roll
Praline Ganache Roll
Strawberry Cream Roll

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Chapter 17
Cookies

Icebox Cookies
Butterscotch Icebox Cookies
Nut Icebox Cookies
Chocolate Icebox Cookies
Fancy Icebox Cookies
Oatmeal Raisin Cookies
Chocolate Chip Cookies
Brown Sugar Nut Cookies
Double Chocolate Macadamia Chunk Cookies
Chocolate Chocolate Chunk Cookies
Sugar Cookies
Brown Sugar Rolled Cookies
Chocolate Rolled Cookies
Almond Slices
Rich Shortbread
Basic Short Dough for Cookies
Jam Tarts
Almond Crescents
Peanut Butter Cookies
Cinnamon Cookies
Chocolate Cinnamon Cookies
Nut Cookies
Speculaas
Diamonds
Butter Tea Cookies
Fancy Tea Cookies
Sandwich-Type Cookies
Chocolate Tea Cookies
Gingerbread Cookies
Gingersnaps
Spritz Cookies
Lemon Wafers
Lime Wafers
Raisin Spice Bars
Nut Squares
Langues de Chat Coconut Macaroons (Meringue Type)
Almond Macaroons I
Amaretti
Almond Macaroons II
Cocoa Almond Macaroons
Pistachio Macaroons
Pistachio Filling for Macaroons
Chocolate Macaroons I
Coconut Macaroons (Chewy Type)
Chocolate Macaroons II
Almond Tuiles I
Tulipes
Almond Tuiles II
Sesame Tuiles
Coconut Tuiles
Classic Brownies
Rich Brownies
Cream Cheese Brownies
Florentines
Swiss Leckerli
Biscotti
Espresso Biscotti
Chocolate Pecan Biscotti
Batons Marechaux and Eponges

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Chapter 18
Custards, Puddings, Mousses, and Soufflés

Blancmange English-Style
Panna Cotta
Baked Custard
    Crème Caramel
    Vanilla Pots de Crème
    Chocolate Pots de Crème
Crème Brûlée
    Coffee Crème Brûlée
    Cinnamon Crème Brûlée
    Chocolate Crème Brûlée
    Raspberry or Blueberry Crème Brûlée
    Raspberry Passion Fruit Crème Brûlée
Bread and Butter Pudding
    Brandy or Whiskey Bread Pudding
    Cabinet Pudding
    Dried Cherry Bread Pudding
Chocolate Bread Pudding
Rice Pudding
    Raisin Rice Pudding
    Rice Condé
    Tapioca Pudding
Cream Cheesecake
    Cheesecake with Bakers' Cheese
    French Cheesecake
Christmas Pudding
Steamed Blueberry Pudding
    Steamed Raisin Spice Pudding
Steamed Chocolate Almond Pudding
Vanilla Bavarian Almond Pudding
Vanilla Bavarian Cream
    Chocolate Bavarian Cream
    White Chocolate Bavarian Cream
    Coffee Bavarian Cream
    Raspberry Bavarian Cream
    Liquer Bavarian Cream
    Praline Bavarian Cream
    Diplomat Bavarian Cream
    Orange Bavarian Cream
    Charlotte Russe
    Charlotte Royale
Fruit Bavarian
Rice Impératrice
Cream Cheese Bavarian
    Icebox Cheesecake
Orange Cheese Mousse
Unbaked Orange Cheesecake
Three-Chocolate Bavarois
Almond Cream
Passion Fruit Bavarian
Mousse aux Cassis (Blackcurrant Mousse)
    Passion Fruit Mousse
Charlotte aux Cassis
    Passion Fruit Charlotte
Nougatine Cream
Praline Cream I
Praline Cream II
Banana Mousse
Coconut Mousse with Tropical Fruit
L'Exotique
Chocolate Mousse III
Chocolate Mousse IV
    Milk Chocolate Mousse
    White Chocolate Mousse
Chocolate Mousse V (with Gelatin)
Chocolate Terrine
Chocolate Indulgence
Ganache I
Ganache II
Vanilla Soufflé
    Chocolate Soufflé
    Lemon Soufflé
    Liqueur Soufflé
    Coffee Soufflé
    Praline Soufflé

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Chapter 19
Frozen Desserts

Vanilla Ice Cream
    Vanilla Bean Ice Cream
    Chocolate Ice Cream
    Cinnamon Ice Cream
    Coffee Ice Cream
    Carob Ice Cream
    Coconut Ice Cream
    Caramel Ice Cream
    Almond, Hazelnut, or Macadamia Praline Ice Cream
    Cheesecake Ice Cream
    Strawberry Ice Cream
    Raspberry Swirl Ice Cream
    Mango Ice Cream
    Gingerbread-Spice Ice Cream
    Lemon Ice Cream
    Lime Ice Cream
Sorbet
    Lemon or Lime Sorbet
    Orange or Tangerine Sorbet
    Raspberry, Strawberry, Melon or Kiwi Sorbet
    Mango Sorbet
    Pineapple Sorbet
    Blueberry Sorbet
    Banana Passion Fruit Sorbet
    Rhubarb Sorbet
    White Wine or Champagne Sorbet
    Chocolate Sorbet
    Mascarpone Sorbet
Honey Ice Cream
Dulce de Leche Ice Cream
Bitter Chocolate Ice Cream
Coconut Sorbet
Cider Apple Sorbet
Cassata Italienne
Basic Bombe Mixture I
Syrup for Bombes
Basic Bombe Mixture II
    Vanilla
    Chocolate
    Liqueur
    Coffee
    Praline
    Fruit (Raspberry, Strawberry, Apricot, Peach, etc.)
    Bombe or Parfait with Fruit
    Bombe or Parfait with Nuts, Sponge Cake, or Other Ingredients
Frozen Mousse I (Meringue Base)
    Liqueur Mousse
    Chocolate Mousse
    Apricot Mousse
    Banana Mousse
    Lemon Mousse
    Chestnut Mousse
    Raspberry or Strawberry Mousse
Frozen Mousse II (Syrup and Fruit Base)
Frozen Mousse III (Custard Base)
White Chocolate Parfait with Flambéed Cherries
Cointreau Iced Soufflé
Poppy Seed Parfait
Iced Low-Fat Raspberry Parfait

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Chapter 20
Fruit Desserts

Poached Fruit (Fruit Compote)
    Poached Apples, Pears, or Pineapples
    Pears in Wine
    Poached Peaches
    Peaches in Wine
    Poached Apricots, Plums or Nectarines
    Poached Cherries
    Poached Dried Fruit
    Tropical Fruit Compote
    Fresh Fruit Salad
Fruit Salad
Marinated Tropical Fruits
Caramelized Pears
    Caramelized Apples
    Caramelized Peaches
    Caramelized Pineapple
    Caramelized Bananas
Apple Crisp
    Peach, Cherry, Rhubarb Crisp
Fruit Cobbler
Apple Betty
Apple Charlotte
Strawberries Romanoff
Raspberry or Cherry Gratin
Gratin de Fruits Rouges (Red Fruit Gratin)
Baked Apples Tatin-Style
Pear and Apple Gratin
Crème Brûlée Sophia
Figs in Port wine
Caramelized Pear Charlotte
Spiced Pineapple
Strawberry Marmalade
Apple Marmalade
Caramelized Apricots
Apricot Compote
    Apricot and Almond Compote
Plum Compote
Pineapple Kumquat Compote
    Kumquat Compote
Candied Orange or Lemon Zest
Apple Crisps
Applesauce

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Chapter 21
Dessert Presentation

Mocha Torte
Panna Cotta with Caramel and Fresh Berries
Apple Walnut Turnover
Peach Napoleon
Strawberry Cream Cake
Angel Food Cake with Plum Compote and Mascarpone Sorbet
Old-Fashioned Pound Cake with Honey Ice Cream and Blueberries
Spice Cake with Caramelized Apples
Lemon Tart
Pecan Pie with Orange
Apple Crisp with Caramel Sauce or Butterscotch Sauce
Fattigman with Lingonberries
Charlotte au Cassis
Brownie Cherry Cheesecake Ice Cream Sandwich
Iced Low-Fat Raspberry Parfait with Almond Macaroons
Tricolor Fruit Mousse
Poached Pear with Baklava and Mascarpone CreamCream Cheese Bavarian with Fruit Compote
Pumpkin Profiteroles
Steamed Chocolate Almond Pudding with Caramel Sauce
Chocolate Bread Pudding with Caramelized Bananas and Cinnamon Ice Cream
Bombe Bresilienne
Chocolate Mousse Trio
Chilled Summer Fruit Soup with Strawberry Sorbet
Trio of Fruit Sorbets
Raspberry Millefeuille
Apple-Filled Brioche with Berries
French-Toasted Challah with Cheesecake Ice Cream
Linzer "Shortcake" with Berries
Savarin with Berries
Warm Tropical Fruit Compote with Coconut Ice Cream
Apple Fritters with Mascarpone Sorbet
Poached Pear with Wine Sorbet
Poppy Seed Parfait
Hot and Cold Banana Split
Meringue Glacé with Macédoine of Fresh Fruit
Cornucopia of Fresh Fruit with Lemon Ice Cream
French Doughnuts, Presentation 1
French Doughnuts, Presentation 2
Pear Pecan Tart, Chocolate Ganache Tote, and Raspberry Sorbet
Winter Dessert Medley with Frozen Banana and Chocolate Mousse Cake
Spice Pineapple with Coconut Sorbet and Coconut Tuile
Figs in Port Wine with Honey Ice Cream and Sesame Tuile
Passion Fruit Charlotte
Caramel Medley
Chocolate Medley

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Chapter 22
Chocolate

Dark Chocolate Truffles
Banana Truffles
Orange Truffles
Rocher with Almonds
Lemon Truffles
Muscadines

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Chapter 23
Decorative Work: Marzipan, Pastillage, and Nougatine

Marzipan
Pastillage
Nougatine

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Chapter 24
Decorative Work: Sugar Techniques

Spun Sugar
Caramel for Cages and other Shapes
Poured Sugar
Pulled Sugar and Brown Sugar


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