The light texture of Bavarians and mousses depends upon this.
What is whipped cream or meringue.
100
A cold charlotte is an example of this.
What is a Bavarian.
100
To prevent a starchy taste, and to ensure proper thickening, you should do this when cooking pastry cream.
What is bring it to a boil.
100
Gradually add milk to egg mixture.Stir do not whip.
Skim foam & bubbles.Pour into caramelized sugar lined custard cups.Bake in a water bath 325F/162C for 45min or until set
What is creme caramel.
100
Pastry cream should not be boiled or it will curdle.
What is false. (it needs to boil so that the starch gelatinizes)
200
The amount of this in a custard, determines its firmness.
What are eggs.
200
This is a stirred custard that contains starch thickeners as well as eggs.
What is Pastry cream.
200
The presence of this will prevent your eggs whites from whipping to their full volume.
What is fat/grease.
200
Bring sugar & milk to a boil.Beat yolks & eggs together with starch & sugar until smooth.Add a small amount of hot milk to temper the eggs.Return to the pot, bring to a boil & thicken.Add butter & vanilla.
What is Pastry cream.
200
Heavy cream whips best when it is slighty warmed to room temperature.
What is false. (Chill cream, bowl and whip for best results, egg whites do benefit from warming though.)
300
What ingredients are used to make a Creme Anglaise?
What are Milk/cream, sugar, eggs and vanilla.
300
This stirred custard with the French name, is one of the sweet kitchen's "mother sauces".
What is Creme Anglaise.
300
When whipping cream to be used in a mousse or Bavarian, you should do this.
What is underwhip it.
300
Bring sugar & water to 243 degrees. Whip egg whites to soft peaks. With the mixer running, carefully pour the sugar syrup into the egg whites. Continue mixing until the mixture is cool and forms stiff peaks.
What is Italian meringue.
300
A whipped egg white foam made without sugar is more stable than one containing sugar, because the weight of the sugar causes the foam to gradually collapse.
What is false. (Sugar actually stabillizes the foam)
400
Pastry cream and Creme Anglaise share the same ingredients except for one.
What is starch.
400
This simple mixture can be used as a glaze, an icing, the base for a mousse or as a decadent candy.
What is ganache.
400
To prevent your pastry cream from thinning you should avoid doing this.
What is stirring as it cools.
400
Whip cream cheese until smooth. Add sugar and mix until combined. Add eggs and flavourings, and mix until smooth.
Pour mixture into a prepared spring form pan and bake in a bain marie until set.
What is cheesecake.
400
One litre of heavy cream will produce about 2 to 2½ litres of whipped cream
What is true.
500
The most simple ganache contains these ingredients.
What is chocolate and cream/water.
500
A mixture of pastry cream, whipped egg whites, and gelatin.
What is Creme Chiboust.
500
Amylase, an enzyme found in saliva and egg yolks, will break down the starch in Pastry cream and cause it to thin.
How can you prevent this?
What is cook eggs thoroughly and don't "double dip".
500
Heat cream and pour over chopped chocolate. Chill until thickened. In a chilled bowl, whip cold cream until soft peaks form. Gently fold the whipped cream into the chilled ganache. Pour into molds and allow to firm up before serving.
What is chocolate mousse.
500
Of the three types of meringues, Swiss is the most unstable.
What is false. Swiss meringue is right in the middle.