Pastries
Bouchées and vol au vents are made from _______.
What is Puff Pastry?
Although some "low fat" cake recipes contain chemical leaveners, their primary leavener is _________.
What are the air pockets in egg foam?
When making Bavarian cream, add the bloomed gelatin to ____________.
What is hot Crème Anglaise?
Use a ________ tip when piping a shell border.
What is a Star tip (tube)?
Name two reasons that would cause a finished cake to be tough.
1) The wrong flour was used.
2) The batter was overmixed.
Éclairs, profiteroles, crullers, and cream puffs are made from ____________.
What is Choux pastry?
Don't grease the pan when making a _________ cake.
What is a Chiffon or Angel food cake?
For French buttercream, you would the add the hot sugar syrup to whipped ___________.
What are Egg yolks?
When decorating a layer cake, ice the ____ first, and then the _____.
What is the top first, and then the sides.
When making Italian meringue you cook the sugar syrup to _____.
What is 116°C (240°F)?
A Pithivier is French dessert made from ________ pastry.
What is Puff pastry?
For __________ method cakes, add the eggs one at a time (or a little at a time).
What are Creaming method cakes (pound cake)?
Mixing hot cream and chopped chocolate until smooth produces ___________.
What is Ganache?
Pressing chopped/sliced nuts, or shaved chocolate on the sides of a cake is called _______.
What is Masking?
A cake topping, or a filling between cake layers, or making chocolate truffles are 3 uses of __________.
What is Ganache?
A tower of filled profiteroles that are held together with caramelized sugar is a ____________.
What is a Croquembouche?
A "low fat" cake that includes a small amount of vegetable oil in the recipe (for moistness) is called __.
What is a Chiffon cake?
Never heat Crème Anglaise above ______ or it may curdle.
What is 85°C (185°F)?
Line the mold with jelly roll slices when preparing a Charlotte __________.
What is a Charlotte Royale?
Name 3 ways to use Crème Anglaise.
1) It is the base for Bavarian cream.
2) As a dessert sauce (hot or cold). (apple strudel)
3) It is the base for Ice cream.
Bake profiteroles at ______° for the first 10 minutes, then reduce the heat to ______° and bake until they are dry and crisp.
What is 425°F, then 375°F?
A "low fat" cake method that requires you to whip whole eggs and sugar to a foam is the _____ method.
What is the Sponge method?
Whip the egg whites and sugar to 40°C (104°F) over a double-boiler when making _________.
What is Swiss meringue?
Name 3 methods to prevent sugar from crystallizing when cooking it.
1) Brush the insides of the pot with water.
2) Add an interferent (lemon juice, honey, glucose).
3) Cover the pot (for the first 5 minutes) to produce condensation.
Can you fix a curdled Crème Anglaise?
If so, how?
Yes
Blend it (in a blender) at a high speed with a small amount of cold milk.