Deserts

• Meringue with Hazelnuts 


  Japonaise
• The more acid in a mousse, the more gelatin is needed
• Whipped cream double s in volume
• The maximum temp you can heat Creme anglaise is 88 degrees C
• Can you substitute soft meringue for half the whipped cream in a mousse to reduce fat? 


  Yes
• Can Creme Anglaise be used in a fruit mousse?

  Yes
• Bread flour, eggs, melted butter and milk make what dessert?

  Crepes
• You must serve creme brulee within 1 hour(s) of caramelizing the sugar so it's not soggy
• Mignardaise 


  Small and Charming
• Friandises


  Truffles, mints, candied fruit or nuts etc
• What jam is used on the sponge of petite fors glace? 


  Apricot
• The best temperature for fondant is 38 degrees C
• Florentine 


  Originally from Vienna, a baked confection made from honey, butter, sugar, and sliced almonds.
• Philadelphia Style Ice cream 


  Ice cream with no eggs
• Ice cream should contain 8 to 20 % milk fat
• Ice cream should be served at - 12 degrees C
• Ice cream is best before 2 months
• Aging the custard for ice cream allows water molecules to bind with protein molecules and has a smoother result.
• The french term for sherbet is sorbet
• Egg white is used in place of milk in sorbet in france
• Sorbet or Granita is 4 parts liquid to 1 parts sugar
• Baume Meter 


  Tool that measures the amount of sugars in a liquid