Meringue, vanilla sauce and pastry cream [videorecording] /
On-screen title: Bakeshop series volume 2
produced by the Food & Beverage Institute ; The Culinary Institute of America.
- [Hyde Park, N.Y.] : Culinary Institute of America, c2007.
- 1 videodisc (60 min.) : sd., col. ; 4 3/4 in.
- Bakeshop series ; vol. 2 ProChef training materials .
- Bakeshop series ; vol. 2 ProChef training materials .
Programs originally produced in 2000 Duration listed on website: 45 min
producer/writer, Philip E. Miller. producer/writer, Philip E. Miller.
Meringue. Chef, Dan Budd ; narrators: Mary Donovan, Ezra Eichelberger Vanilla sauce and pastry cream. Chef, Todd Philbrook ; narrator: Rob Sanderson
Explores the techniques and preferred methods for creating common, Swiss-style, and Italian-style meringue. Discusses both classic uses of meringue as well as innovative presentations. Examines the techniques, basic recipes, and quality standards for evaluating vanilla sauce and pastry cream.