Today's lesson seems to be overwhelming and super fattening. but fear not as all the creams have the same base with just a touch of a little something and they are being named differently.
First the basic cream to make will be Crème Pâtissière aka pastry cream which can be used in Eclairs, Puff Pastry, Fruit Tarts, etc. It is a starch & protein thicken custard where corn flour, soft flour & egg yolks are being used. It make use of the cooked flour (the process of starch gelatinization) and coagulation of egg protein to thicken into cream. The amazing feature about this cream is that, upon infusing with flavoring especially alcohol which make it freaking yummy, it transformed into some'cream' else (ok a cold joke, like some'one' else).
1. Crème Diplomate
Crème Pâtissière + Cointreau Liqueur + Crème Chantilly (sweetened whipped cream with vanilla, in this case it is not sweetened.)
2. Crème Mousseline
Crème Pâtissière + Kirsch / other alcohol + Butter
3. Crème Chibouste
Crème Pâtissière + Grand Marnier® / other alcohol + Italian Meringue (to be introduced later)
Yup and those are the many different cream. my fave will be Crème Diplomate & Crème Chibouste & Crème Mousseline. haha..it's everything except Crème Pâtissière cause it does not have alcohol and it's too thick for me =x
and now the lesson on Meringue (mer-rang)...
we learned 3 different types of meringue today.
1. Meringue Française (French / common meringue)
2. Meringue Suisse (Swiss Meringue)
3. Meringue Italienne (Italian Meringue)
I never thought meringue was yummy. Those i had in hotels doesnt taste good at all. Today i tried some of them made by chef and it's ooooohhh so good! Crispy on the outside and chewy on the inside. Nom Nom Nom!
Chef's Julie's cute little meringue
and mine ermm random meringues..keke..
We learned about soft peak, medium peak and firm peak of both cream and meringue. they are the same :)
Of course the method of making the meringue is different hence the different name.
Meringue is a mixture of whipped egg white that is stabilized with sugar.
1. French meringue
- whipping of equal egg white and caster sugar.
- uses in cake batters, soufflés, Petit Four. as it is not cooked, it has to be included in 'to-be-baked/cooked' products.
2. Swiss meringue
- whipping of 1 part egg white to usually 2 parts caster sugar in a Bain Marie @ 55 degrees.
(the amount of sugar depends on what you want to include in your dessert)
- it is partly cooked hence it can be use for both baked / non-baked products (preferably baked products as egg white is a high risk ingredient)
3. Italian meringue
- whipping of egg white separately + sugar syrup @ soft boil (approx. 118 - 121 degrees)
(the meringue is cooked and because of the addition of sugar syrup, it's glossier than other meringue)
At the end of lesson, we made Crème Chantilly which we practiced piping rosettes and shells (one part of our exam sections). ermm i didnt do that well as i didnt know how to control the ending portion but chef said i have the technique just that at the end i need to put some pressure to end it off (as it is different from meringue wher eu juz pull and it will end but not for Crème Chantilly due to the difference in texture) noted chef! i will do better the next time.
and my failed Crème Chibouste with Hee Yon's (my south korean classmate aka friend aka partner of the day) burnt Crème Pâtissière...
but the creams still taste lovely. really!! and gotta run..it's Easter today and i have got dinner to join with the host... will update later! ciaoz
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