Hot cold and frozen desserts

• Catering
• Further Education (Key Stage 5)

Hot cold and frozen desserts

Name the 3 meringues used
in patisserie

Pate a bombe - 

The pâte à bombe is a base used in frozen desserts like tiramisu, mousse and parfait. It consists of a whipping of egg yolks to which a syrup of water and sugar cooked at 120 °C is added. 

sabayon -

www.kitchenaid.com

www.greatbritishchefs.com

Derivatives of crème patisserie 

  

Crème diplomat -whipped cream is folded in.

Crème mousseline-the crème pat is beaten with softened butter 

Crème chiboust - creme fat is folded together with Italian meringue.

Fillings made with egg yolks

Pate au bomb - The pâte à bombe is a base used in frozen desserts like tiramisu, mousse and parfait. It consists of a whipping of egg yolks to which a syrup of water and sugar cooked at 120 °C  is added.

Sabayon-

Egg yolks and sugar are whisked together over  a Bain Marie

until pale and thick  .

At what temperature does Italian meringue sugar syrup reach the soft ball stage?

1. 121*c
2. 265°F
3. 118*c
4. 212°F