Taller de Técnicas Básicas de Pastelería (1)

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HOTELERÍA, ÁREA HOTELERÍA, TURISMO Y GASTRONOMÍA Y TURISMO Hotelería, Turismo y Gastronomía. Vicerrectoría Académica de Pregrado 4. Chilenitos ............................................................................................................................................................ 187 5. Choux Troquelados .............................................................................................................................................. 187 6. Chumbeque ........................................................................................................................................................ 187 7. Cocadas ............................................................................................................................................................. 187 8. Crema de mantequilla Francesa ............................................................................................................................ 187 9. Crema de mantequilla Italiana ............................................................................................................................... 187 10. Crema Pastelera Chocolate .............................................................................................................................. 187 11. Crema Pastelera Maracuyá .............................................................................................................................. 187 12. Crema Pastelera y Derivados ........................................................................................................................... 187 13. Cremas de chocolate ....................................................................................................................................... 187 14. Cremas de mantequilla alemana ....................................................................................................................... 187 15. Cupcake Red Velvet ........................................................................................................................................ 187 16. Cupcake Zanahoria almendra ........................................................................................................................... 187 17. Decoraciones de Caramelo............................................................................................................................... 187 18. Eclaires y Profiteroles....................................................................................................................................... 187 19. Empolvados .................................................................................................................................................... 187 20. Frosting Americano .......................................................................................................................................... 187 21. Frosting Queso Crema ..................................................................................................................................... 187 22. Galleta Biscuit ................................................................................................................................................. 187 23. Galleta perticus ............................................................................................................................................... 187 24. Galletas de Champagne ................................................................................................................................... 187 25. Galletas diamante ............................................................................................................................................ 187 26. Galletas Especias ............................................................................................................................................ 187 27. Galletas Frutas Deshidratadas .......................................................................................................................... 188 28. Galletas Frutos Secos ...................................................................................................................................... 188 29. kuchen de manzana ......................................................................................................................................... 188 30. Magdalenas .................................................................................................................................................... 188 31. Masa Brisee Dulce ........................................................................................................................................... 188 32. Masa Brisee Salada ......................................................................................................................................... 188 33. Masa Mürbe .................................................................................................................................................... 188 34. Masa Sablee ................................................................................................................................................... 188 35. Masa Sucree ................................................................................................................................................... 188 36. Merengue de Naranja....................................................................................................................................... 188 Manual Taller de Pastelería I Semestre Página 8
HOTELERÍA, ÁREA HOTELERÍA, TURISMO Y GASTRONOMÍA Y TURISMO Hotelería, Turismo y Gastronomía. Vicerrectoría Académica de Pregrado 37. Merengue Francés ........................................................................................................................................... 188 38. Merengue Italiano ............................................................................................................................................ 188 39. Merengue Japonés .......................................................................................................................................... 188 40. Merengue Suizo .............................................................................................................................................. 188 41. Muffin Fruta Fresca .......................................................................................................................................... 188 42. Muffin Frutos Secos ......................................................................................................................................... 188 43. Pascualina ...................................................................................................................................................... 188 44. Pastel de Amapolas ......................................................................................................................................... 188 45. Pebre ............................................................................................................................................................. 188 46. Picarones ........................................................................................................................................................ 188 47. Pie de Limón ................................................................................................................................................... 188 48. Pie de naranja ................................................................................................................................................. 188 49. Pie Miga Queso Berries .................................................................................................................................... 188 50. Pie Toffee y frutos secos .................................................................................................................................. 188 51. Principes Chilenos ........................................................................................................................................... 188 52. Queque de aceite ............................................................................................................................................ 188 53. Queque Marmoleado........................................................................................................................................ 188 54. Quiche Lorraine ............................................................................................................................................... 188 55. Rollo de chocolate y café .................................................................................................................................. 189 56. Rollo de chocolate y frambuesa ........................................................................................................................ 189 57. Saint Honore ................................................................................................................................................... 189 58. Salsa Chancaca .............................................................................................................................................. 189 59. Salsa Chocolate .............................................................................................................................................. 189 60. Salsa de Caramelo .......................................................................................................................................... 189 61. Sopaipillas Nortinas ......................................................................................................................................... 189 62. Sopaipillas ...................................................................................................................................................... 189 63. Tartaleta de frutas ............................................................................................................................................ 189 64. Torta de nuez-manjar y lúcuma ......................................................................................................................... 189 65. Torta de selva negra ........................................................................................................................................ 189 66. Torta Hojarasca ............................................................................................................................................... 189 67. Torta Panqueque Chocolate Café ..................................................................................................................... 189 68. Torta Panqueque Praliné Almendra ................................................................................................................... 189 Manual Taller de Pastelería I Semestre Página 9
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Alfajores Chilenos ARGUMENTACIÓN C
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Calzones Rotos ARGUMENTACIÓN COMER
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Choux Craquelados ARGUMENTACIÓN CO
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Cocadas ARGUMENTACIÓN COMERCIAL AR
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Crema de mantequilla Italiana ARGUM
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Crema Pastelera Maracuya ARGUMENTAC
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Cremas de chocolate ARGUMENTACIÓN
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Cupcake Red Velvet ARGUMENTACIÓN C
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Decoraciones de Caramelo. ARGUMENTA
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Empolvados ARGUMENTACIÓN COMERCIAL
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Frosting Queso Crema ARGUMENTACIÓN
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Galleta perticus ARGUMENTACIÓN COM
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Galletas diamante ARGUMENTACIÓN CO
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Galletas Frutas Deshidratadas ARGUM
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kuchen de manzana ARGUMENTACIÓN CO
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Masa Brisee Dulce ARGUMENTACIÓN CO
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Masa Mürbe ARGUMENTACIÓN COMERCIA
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Masa Sucree ARGUMENTACIÓN COMERCIA
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Merengue Francés ARGUMENTACIÓN CO
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Merengue Japonés ARGUMENTACIÓN CO
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Muffin Fruta Fresca ARGUMENTACIÓN
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Pascualina ARGUMENTACIÓN COMERCIAL
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Pebre ARGUMENTACIÓN COMERCIAL ARGU
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Pie de Limón ARGUMENTACIÓN COMERC
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Pie Miga Queso Berries ARGUMENTACI
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Principes Chilenos ARGUMENTACIÓN C
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Queque Marmoleado. ARGUMENTACIÓN C
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Rollo de chocolate y café ARGUMENT
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Saint Honore ARGUMENTACIÓN COMERCI
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Salsa Chocolate ARGUMENTACIÓN COME
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Sopaipillas Nortinas ARGUMENTACIÓN
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Tartaleta de frutas ARGUMENTACIÓN
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Torta de selva negra ARGUMENTACIÓN
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Torta Panqueque Chocolate Café ARG
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Taller de Técnicas Básicas de Pastelería (1)

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