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 |  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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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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