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The course: Meringue, Vanilla Sauce and Pastry Cream by Culinary Institute of America

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• Course language: English

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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