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

$15.00

Product info: [19 Videos – MP4]. File size: 1.579 GB. Digital download. Explore the techniques and preferred methods for creating common, Swiss-style, and …

Discount 30%, coupon: DIGITAL30
SKU: ED211105-0071 Categories: , ,

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 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.

Salepage: https://www.ciaprochef.com/Product/Meringue,-Vanilla-Sauce,-and-Pastry-Cream/
Culinary Institute of America – Meringue. Vanilla Sauce and Pastry Cream is digital download at Edudigi.net.

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