Culinary Institute of America – Meringue, Vanilla Sauce and Pastry Cream
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Culinary Institute of America – Meringue Vanilla Sauce and Pastry Cream
Egg 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. In this DVD, you will:
Explore the techniques and preferred methods for creating common, Swiss-style, and Italian-style meringue.
Learn both classic uses of meringue as well as innovative presentations.
Gain helpful tips on producing, storing, and evaluating this fundamental component of the professional baker’s art.
The 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 section on Vanilla Sauce and Pastry Cream, 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.
