Basics 2
Basics 2
Creams, Mousses, Meringues, and Macarons
- Creams: Chantilly cream, pastry cream, buttercream, and crème anglaise.
- Meringues: French, Swiss and Italian.
- Mousses: Bavarian, strawberry, chocolate, and chestnuts.
- Macarons: Red fruits, lemon, chocolate, and rose.
Description
In this level, students study the chemistry of sugar at various stages of the cooking and cooling processes. Students learn how to make sugar confectioneries such as guimauve (marshmallow) and meringues. And learn how to make the French macarons.
Syllabus: Basics 2.
(Click on the link to download the pdf).
