COLUMN 1
The outermost layer that preserves moisture in the desserts.
GLAZE
It is an elegant mixture of chocolate and cream
GANACHE
These can be wooden or plastic sticks that is used to support the cakes.
DOWELS
The most common stabilizer used to give the mousse a smooth, clean set
GELATIN
Transparent type of glaze and is easy to prepare.
NEUTRAL GLAZE/ NAPPAGE
This is the most basic element of a dessert, used for providing stability and preventing mousse from absorbing too much water
BISCUIT
What is an important part or a thing that needs to be considered when glazing.
TEMPERATURE
This type of flavor profile cuts through richness to provide a refreshing balance; for example when a sweet white chocolate buttercream is balanced against the tartness of lemon curd
COMPLEMENTARY FLAVOR PROFILE
It is a type of flexible icing used mainly to cover the cake so that the icing can give a smooth texture.
FONDANT
This is a type of mousse that is made by blending a paste of toasted nuts (like pistachio or hazelnut) into a rich custard or crémeux base before folding in the aerating agent
NUT MOUSSES
It is the surprise elements hidden within the mousse
INSERTS
It is a rustic, chunky fruit filling.
COMPOTE
What is the temperature required for the layers to be set before pouring glaze.
-18° to -20°C (0° to -4°F)
This flavor profile intensifies certain notes of flavor, for instance when a rich sweet chocolate flavor is contrasted against an acidic berry
CONTRAST FLAVOR PROFILE
It is merely a small-sized portion of an entremet
PETIT GATEAUX
It is a dense creamy custard inserted in the middle part of mousse layer to add intensity to flavors
CREMEUX
What is royal icing made of?
Egg whites or meringue powder and icing sugar
It is a soft nut-meringue dessert cake
DACQUIOSE
What component is present in gum paste that makes it stiff.
GUM TRAGACANTH
The combination of molten cocoa butter and colored chocolate sprayed over the dessert with the help of a spray gun containing compressed air
VELVET SPRAYS