Diploma Courses Assignment Sample
Q1:
Answer :|
Savarins |
Baba au rhum | Marignans | Brioche |
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this mixture is a savarin paste with added currants. The mixture is placed into greased dariole moulds and once proven, they are baked. As the name implies, the finished baba are soaked in a stock syrup containing rum, then garnished with cream and fresh fruit. |
are piped into barquette moulds, proven and baked, then soaked in syrup. After baking an incision is made into the top it is opened and filled with cream. Fruit garnish is then added. |
is a classical French breakfast speciality. It is a rich yeast dough with a high content of eggs and butter. It can be produced as a loaf, rolls or the classical brioche à tête (Parisienne) fluted mould shape with a topknot. It is often filled, or served with an entrée such as chicken liver pâté. |
are made from a rich yeast paste containing a high proportion of butter and a mixture of equal amounts of egg and milk. The finished goods are soaked in stock syrup. When plated they are garnished with Chantilly cream and fresh fruit or compote. |
Q1: Connect the crème to the appropriate description: Crème Chantilly Crème à l’Anglaise Butter Cream Crème Renversée Crème Pâtissière Crème Bavarois Crème Diplomat a “reversed cream” containing liquid (milk, stock, cream) and egg which sets after cooking and is then turned out, such as Crème Caramel. Royale is another term used for this type of cream also referred to as Bavarian Cream. It uses English custard, gelatine and whipped cream. For a cheaper or lighter version replace half of the cream with whipped egg white whipped dairy cream with sugar and vanilla a mixture of crème pâtissière and whipped cream used for flavoursome fillings as in profiteroles or bee sting cake this is a mixture of Anglaise and butter. Variations such as Italian butter cream or icing can be substituted a mixture of egg yolks, sugar and milk thickened by the egg. Also referred to as English custard pastry or confectioner’s cream that can be set with flour. Modern recipes substitute pure starch as it does not interfere with the flavour
Answer :| Crème Chantilly | Crème à l’Anglaise | Butter Cream | Crème Renversée | Crème Pâtissière | Crème Bavarois | Crème Diplomat |
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Whipped dairy cream with sugar and vanilla. |
A mixture of egg yolks, sugar, and milk thickened by the egg. Also referred to as English custard |
This is a mixture of Anglaise and butter. Variations such as Italian butter cream or icing can be substituted |
A “reversed cream” containing liquid (milk, stock, cream) and egg which sets after cooking and is then turned out, such as Crème Caramel. Royale is another term used for this type of cream |
Pastry or confectioner’s cream that can be set with flour. Modern recipes substitute pure starch as it does not interfere with the flavour |
Also referred to as Bavarian Cream. It uses English custard, gelatine, and whipped cream. For a cheaper or lighter version, replace half of the cream with whipped egg white. |
A mixture of crème pâtissière and whipped cream used for flavour some fillings as in profiteroles or bee sting cake |