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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.
Purchase Meringue, Vanilla Sauce and Pastry Cream – Culinary Institute of America courses at here with PRICE $29.95 $20
Vanilla Sauce & Pastry Cream – 20 minutes
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 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 minutes
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. 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
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Purchase Meringue, Vanilla Sauce and Pastry Cream – Culinary Institute of America courses at here with PRICE $29.95 $20
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