True or False
Custards come in many different forms and have many different applications.
True
Consists of hot milk that is sweetened with sugar and thickened with starch and egg yolks.
Pastry cream
What is pastry cream
Pastry cream consists of hot milk that is sweetened with sugar and thickened with starch and egg yolks
Can be served on ice cream, spread on cakes, dolloped on shortbread, piped into eclairs, and added to many tiny air bubbles.
Whipped cream
Main ingredient in whipped cream
Heavy cream
Whipping cream over a bowl of ice helps keep the cream cold.
True
Custard that is cooked.
Baked custard
How do you add whipped cream to a cold pastry cream?
You fold it in
A classic French sauce
What do you fold into creme mousseline
Whipped cream
Tapioca is the most common starch.
False, cornstarch
Created by incorporating large amounts of air bubbles.
Foams
Why is it essential for a pastry cream to reach a full boil before it is removed from the heat.
To thicken
A starch derived from the root of the manioc plant.
Tapioca
whipped cream is made from heavy cream with a minimum butterfat content of 30 percent.
False, 36 percent
A custard sauce.
Creme anglaise
Two add flavor.
Infuse
What is it called when egg yolks are mixed with a small amount of hot milk before they are added into the remaining hot milk.
Tempering
Creme Anglaise is boiled.
False
Addition of whipped cream to a custard.
Creme mousseline
When preparing Creme Anglaise, the temperature cannot reach above what temperature?
185degrees (85c)
What is crema pasticcera