The Meringues section of this DVD details the techniques and preferred methods for creating common, Swiss-style, and Italian-style meringues.

It also shows both classic uses of meringues and innovative presentations. The instructors provide helpful tips on producing, storing, and evaluating this fundamental component of the professional baker's art.. In this DVD, you will:

• Explore the techniques and preferred methods for creating common, Swiss-style, and Italian-style meringue
• Learn both classic uses of meringue as well as innovative presentations
• Gain helpful tips on producing, storing, and evaluating this fundamental component of the professional baker’s art

The Vanilla Sauce and Pastry Cream Video section of the DVD explores the techniques and basic recipes for these staples of fine pastries. The baking instructors also present the quality standards for evaluating vanilla sauce and pastry cream.

Features

• The Principles
• Ingredients
• Preparation
• Vanilla Sauce
• Pastry Cream
• Variations
• Applications

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