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Chef Training Video: Meringue, Vanilla Sauce & Pastry Cream - Culinary Institute of America

 

Chef Training Video: Meringue, Vanilla Sauce & Pastry Cream - Culinary Institute of America

This DVD training video by the Culinary Institute of America presents a comprehensive analysis on some of the fundamentals of baking and pastry. Sections include Vanilla Sauce & Pastry Cream and Meringue.

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Chef Training Video: Meringue, Vanilla Sauce & Pastry Cream - Culinary Institute of America
    

 

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Chef Training Video: Meringue, Vanilla Sauce & Pastry Cream - Culinary Institute of America
Product ID: CIA-1-58315-336-5-00176
Revised: 9/1/2017

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Overview

 DVD Video  45 Minutes  Culinary Institute of America 

This two-part series presents a comprehensive analysis on some of the fundamentals of baking and pastry.

With this DVD you will learn:

  • Vanilla Sauce
  • Pastry Cream
  • Meringue

Description

Vanilla Sauce & Pastry Cream - 20 minutes

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 video 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.

Meringue - 24 minutes

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. During this video you will:

  • Explore the techniques and preferred methods for creating common, Swiss-style, and Italian-style meringue.
  • Learn both classic uses of meringue and innovative presentations.
  • Gain helpful tips on producing, storing and evaluating this fundamental component of the professional baker's art.

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