$99.95
Combining both classic and contemporary techniques is essential for today’s pastry productions. With the CIA’s Meringue, Vanilla Sauce, and Pastry Cream DVD you’ll learn the basics of the bakeshop and also enhance the sweet offerings featured at your operation.
Description
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.
