BPP II (4TH GRADING)

A mixture of caramelize sugar and heavy cream.

• Chocolate syrup

• Caramel sauce

• Mousse

• Pastry cream

Any liquid thickened by the coagulation of egg proteins.

• dessert sauce

• creams

• mousse

• custard

It is prepared by first thickening custard sauce with gelatin, and then folding in whipped cream.

• chiffon

• creme chantilly

• bavarian cream

• mousse

A foamy stirred custard sauce made by whisking eggs, sugar and wine over low heat.

• Curd filling

• Sabayon

• Pastry cream

• Vanilla custard sauce

An egg custard baked over a layer of caramelized sugar and invented for services.

• cheesecake

• creme brule

• creme caramel

• bread pudding

Made with a custard base, often thickened with flour, that is lightened with whipped egg whites and then bake.

• baked custards

• souffles

• stirred custard

It is also known as frosting is a sweet decorative coating.

• Decorations

• Icing

• Filling

• Spreads

It is a thin coating meant to be brushed, poured or drizzled onto a cake or pastry.

• royal icing

• buttercream

• fondant

• glaze

A sublime blending of pure chocolate and cream.

• buttercream

• ganache

• glaze

• royal icing

It is also known as decorator's icing.

• royal icing

• buttercream

• ganache

• glaze