Meringue, Vanilla Sauce and Pastry Cream – Culinary Institute of America

Keywords List

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Sauce

Pastry

Summary

• Archive: Vanilla Sauce & Pastry Cream - 20 minutesThe difference between a plain baked item and a fancy pastry often relies on the presence of an icing or filling, or a sauce or a glaze.

• In this video you will:Explore the techniques and basic recipes for these staples of fine pastries.Learn the quality standards for evaluating vanilla sauce and pastry cream.Meringue - 24 minutesEgg whites can be beaten to a foam to use as a leavener or lightener.

• Meringues are made by incorporating enough sugar to both stabilize and sweeten the foam.

• During this video you will:Explore the techniques and preferred methods for creating common, Swiss-style, and Italian-style meringue.Learn both classic uses of meringue and innovative presentations.Gain helpful tips on producing, storing and evaluating this fundamental component of the professional baker's art