Pie and Pastry Bible (197 page)

persimmon,
638

pie,
217
-220

purée,
638
,
639

phyllo,
see
fillo

pie baskets,
669

pie birds,
670

pie crust,
see
crusts

pie crust shields,
665

pielets, mini pumpkin,
200

pielets, windfall fruit,
9
,
47
,
78
-80

baking of,
80

cherry,
96

cooling of,
80

filling amounts for,
79

pie crust amounts for,
79
-80

pie pan oven guards,
666

pie pans,
8
,
9
,
17
,
18
,
78
,
80
,
663
-64

pies:

chiffon,
see
chiffon pies

cooling of,
78

custard,
see
custard, pies

fruit,
see
fruit, pies

Gascon apple,
370
-71,
380

half,
80

ice cream, see ice cream pies

meringue,
see
meringue pies

savory,
322
-36

baked empanadas,
333
-36

deep-dish chicken potpies,
14
,
323
-26

meatloaf in a cheddar flaky crust,
322
,
331
-33

shepherd’s,
328
-31

spanakopita,
380
-81

steak and kidney potpies,
326
-28

single-crust,
see
single-crust pies

storing of,
21

two-crust,
see
two-crust pies

pie shells:

borders of,
13

testing for doneness of,
55

pie weights,
18
-19

pina colada, ice cream pie,
228

pineapple,
638
,
652

ice cream,
228
,
239
-40

piped decorations, cream and meringue,
618
-22

borders and sides,
620
-21

filling and use of pastry bag for,
618
-20

meringue spiral discs,
621
-22

pistachio (nuts),
642

baklava,
367
-69

blanched unsalted,
610
-11

custard sauce (
cræme anglaise aux pistaches
),
457
-60,
610
-11

ice cream,
245
-46

paste,
610
-11,
643

pizza cutters,
659

pizza pans, blue steel,
666

plastic wrap,
78

for freezing,
15
,
18

as rolling surface,
10
,
15
,
50
,
669

plum butter,
639

plum flame tart,
274
-75

plum fruit pies,
76
,
77

poached apricots,
208
-09,
587
-89

poblano peppers:

dried (ancho chiles), in baked empanadas,
333
-36

and roasted red pepper quiche,
341
-42

poppy seed(s),
643

grinders,
670

lemon scones,
361

roll, Strudel dough or fillo,
403
-4

Strudel, Hungarian (
mákos kalácz
),
401
-4

portobello mushrooms, in steak and kidney potpies,
326
-28

Postilion mincemeat,
229
,
641

potatoes, mashed, in shepherd’s pie,
328
-31

potpies,
322

deep-dish chicken,
14
,
323
-26

steak and kidney,
326
-28

praline:

crunch pastry cream,
562

custard sauce (
cræme anglaise pralinée
),
609

paste,
643

paste pastry cream,
562

powder,
564
-65

prebaking (blind baking),
18
-19,
54

of puff pastry,
417

of tarts,
251
-53

presentation plates,
670
-71

profiteroles,
530
,
534
,
536
-38

filling of,
532
,
533
,
536

propane torches,
670

prune(s):

lekvar,
496
,
513

in shepherd’s pie,
328
-31

triangles,
496

puff pastry (
pâte feuilletée
),
280
,
411
-84

about,
350
,
362
-63,
411
-17

baking of,
414
-17

blind,
417

in beef Wellington,
471
-76

in cheese straws,
463
-64

classic,
411
,
417
-20,
426
-29,
453
-55,
538
-42

commercial,
632
-33

in coulibiac,
464
-71

Danish waffle creams,
443
-46

defrosting of,
414

filio compared with,
364

frozen,
413
-14,
446
-52,
464
-76

galettes:

individual,
449

individual Twelfth Night chocolate,
450
-52

making,
416

Twelfth Night
(galette des rois),
446
-50

two miniature golden apple,
434
-36

making a vol-au-vent from,
414
-15

making bouchées from,
415

in Paris Ritz pastry crisps,
436
-39

quick,
420
-22,
426
-29,
436
-39,
453
-55,
463
-64,
538
-42

resting and relaxation of,
413

rolling out,
412

scraps of,
412
,
413

serving of,
414

shaping of,
413

storage of,
413
-14

taking the temperature of,
21

tartlets,
429
-33

apricot-almond cream,
429
-31

blueberry or champagne grape-almond cream,
433

cræme brûlée,
440
-42

favorite sizes,
416

making,
416

red currant-almond cream,
431
-33

tarts,
422
-29

apricot strip,
424
-26

making,
416

strawberry strip,
422
-24

upside-down peach (peach tarte Tatin),
426
-29
see also
croissants; Napoleon(s)

pumpkin:

pie,
17

chiffon,
155
-57

great,
17
,
198
-200

pielets,
200

~Q~

quail egg yolks, in spicy spinach quiche,
347
-49

quiche,
322

Lorraine,
322
,
337
-38

roasted red pepper and poblano,
341
-42

spicy spinach,
347
-49

spring windfall morel,
344
-47

quick puff pastry,
420
-22,
426
-29,
436
-39,
453
-55,
463
-64,
538
-
42