Term
| You do no need tempered chocolate for |
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Definition
| cigarettes, curls, strips, and fans. |
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Term
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Definition
| piped tempered chocolate makes good decorations for small things like petite fours but it is too thin for most so thicken w/warm simple syrup |
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Term
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Definition
| melted chocolate and half its weight in glucose (corn syrup). |
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Term
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Definition
| chocolate thinned with cocoa butter. |
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Term
| one pint water is enough to dissolve 3 or 4 pounds of sugar. |
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Definition
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Term
To Whip Cream
Creme Chantilly (confec sugar & vanilla) |
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Definition
1) chill equipment
2) MEDIUM speed
3) use confectioner sugar 4 stability
4) add flavoring last |
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Term
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Definition
1) make sure equipment is clean.
2) whites will foam better at room temp
3) beat til whites are moist & shiny |
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Term
| Creme Anglaise (aka vanilla custard sauce) (hot milk added to egg yolk sugar mix) If you get this too hot, it will curdle. |
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Definition
| SCALDING means just below simmering. |
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Term
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Definition
| add a little of the hot mix to the cold mix. Eventually, add the combined mixture to heat. 0 |
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Term
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Definition
| is more stable than creme anglaise. In fact, it MUST be boiled. It contains a starch thickener. |
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Term
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Definition
| when whipped cream is added to pastry cream to lighten it up. |
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