Meringue, Vanilla Sauce, and Pastry Cream

...with Culinary Institute of America

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MERINGUE, VANILLA SAUCE, AND PASTRY CREAM Egg whites can be beaten to a foam to use as a leavener or lightener. Meringues are made by incorporating enough sugar to both stabilize and sweeten the foam. In this DVD, you will: * Explore the techniques and preferred methods for creating common, Swiss-style, and Italian-style meringue. * Learn both classic uses of meringue as well as innovative presentations. * Gain helpful tips on producing, storing, and evaluating this fundamental component of the professional baker’s art. The difference between a plain baked item and a fancy pastry often relies on the presence of an icing or filling, or a sauce or a glaze. In this section, you will: * Explore the techniques and basic recipes for these staples of fine pastries. * Learn the quality standards for evaluating vanilla sauce and pastry cream.

(about 45 minutes)

This video was added to our catalog on January 01, 2000 in Culinary::Baking.

Product availability: available now, ships immediately!

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