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

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

$11.00

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.

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Vanilla Sauce & Pastry Cream – 20 minutes

Meringue%2C%20Vanilla%20Sauce%20and%20Pastry%20Cream%20 %20Culinary%20Institute%20of%20America%2001 - BoxSkill

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

Meringue%2C%20Vanilla%20Sauce%20and%20Pastry%20Cream%20 %20Culinary%20Institute%20of%20America%2002 - BoxSkill

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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