Laminated doughs
How many types of folds are there?
2
cocoa nibs
What will happen if there's not enough sugar in the mix?
the ice cream wont be smooth
What temperature is it baked at?
400 - 425
What is icing mostly made up of?
Fat and sugar
How long should the dough rest between folds?
20-30 mins
What is the fat in chocolate called?
Cocoa butter
What does the smoothness depend on?
size of ice crystals
What is a Croquembouche?
French wedding cake
What is buttercream usually used for?
decorating cakes
Does laminated dough have roll in fat?
yes
What is sugar bloom?
when chocolate picks up moisture and sugar crystals melt
what is overrun?
increase in volume due to air incorporation
What is Chantilly cream?
Sweetened whipped cream
How many types of meringue butter cream are there?
2
What is laminated dough levened by?
yeast and steam
below 50%
What is overrun affected by?
equipment, length of churning, fat content of mix, % of solids in mix
What do you use chocolate glaze for?
A topping
What are the two types of meringue butter cream?
Swiss and italian
what texture is the dough?
flaky
What does dark chocolate improve?
Heart health
What is a good mouthfeel?
good mouth feel is when melts in mouth to a smooth, not too heavy liquid
what is Diplomat cream?
A pastry cream and whipped cream
What is simple buttercream made of?
fat & 10x sugar