Culinary Institute of America – Meringue, Vanilla Sauce and Pastry Cream

File Format: [19 Videos – MP4]File Size:  1.579 GBDelivery: Digital DownloadPurchase Culinary Institute of America – Meringue, Vanilla Sauce and Pastry Cream courses at here with PRICE $30 $14Culinary Institute of America – Meringue Vanilla Sauce and Pastry CreamEgg 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 on Vanilla Sauce and Pastry Cream, 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.Sales PagePurchase Culinary Institute of America – Meringue, Vanilla Sauce and Pastry Cream courses at here with PRICE $30 $14