Advanced Bread and Pastry
Cengage Learning, 2012 M07 24 - 1056 pages
Advanced Bread & Pastry has a unique approach to providing advanced level concepts, techniques and formulas to those aspiring to be professional bakers and professional pastry chefs. Exquisite photographs are throughout to further inspire learners and professionals of the unlimited potential of the craft. Advanced Bread and Pastry provides in depth information and troubleshooting strategies for addressing the complex techniques of the advanced level of bread and pastry arts.
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LibraryThing ReviewUser Review - oriboaz - LibraryThing
More than half the book is about pastry, but the other half is about bread making. Excellent technical information on bread making in the French manner. Fantastic recipes, given as formulas with very ... Read full review
1) Ingredients and Formulation.Identify other techniques/ ingredients to help lighten the mousse.
- the texture of whipped cream must be soft peak.
Why of the all following method you choose this?
Why is it necessary for us to ensure the chocolate is the right temperature when making mousse?
-because of the unique crystallization properties of the cocoa powder and its behavior over diff temp ranges
Which temperature range is best to start folding in the whipped cream?
-35-41 degree celsius
When folding which of the following must you take note more to create a proper emulsion and why?
1) Egg White Foaming (meringue)
- egg whites are whipped till soft peak and later add sugar til smooth.
2) Egg / Yolk Foaming (pata bombe)
-Egg yolk helps maintain smooth emulsion therefore, it is commonly used in chocolate mousse