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Pastry > Entrments: Creams > Flashcards

Entrments: Creams Flashcards

1
Q

Heavy whipped cream to volumize and for texture

has 30-40% butter fat

A

Creme Foutte (whipped Cream)

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2
Q

VAnilla flavored whipped cream with 15% sugar

A

Creme Chantilly

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3
Q

Wine cream containing:
sugar
wine
yolks
flavoring

which is also a stirred custard

A

Creme Zabaglione

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4
Q

Stirred custard used for sauces which should be never cooked at 180 F

Made with yolk, milk and sugar

A

Creme Anglaise

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5
Q

Cream similar to creme anglaise but with cornstarch and somtimes butter.

A

Creme Patesserie ( Pastry Cream)

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6
Q

flan bounded by egg yolk which is smooth

A

Creme a Flan

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7
Q

more firm than a creme a flan bounded by egg yolks and eggs

A

Creme Renverse

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8
Q

firmer than creme renversee which is bounded by eggs.

It also has caramelized sugar poured in to the mold.

A

Creme Caramel

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9
Q

Custard with caramelized sugar torched on top.

A

Creme Brulee

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10
Q

Means a “pot of creme usually “ made of chocolate, and having similar texture to chocolate gananche.

A

Pot de Creme

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11
Q

Dessert by coagulated eggs made of cream cheese, sour cream, butter, eggs and sugar.

A

Cheesecake

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12
Q

a filling made of butter, sugar, eggs and almond nut meal

A

Almond Cream

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13
Q

combination of almond cream and pastry cream (2:1)

A

Frangipane

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14
Q

Frsh cheese, heavy cream, sugar and egg yolk

A

Creme au Fomage Blanc

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15
Q

Whipped Ganache foriginating from the SW France

A

Ganache Montees

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16
Q

100% pastry cream
50% butter
25% praline paste

A

Creme Paris- Brest

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17
Q

steps in making praline

A

mix smoothed praline and butter and add pastry cream

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18
Q

cross of pastry cream and butter cream also known as German Butter Cream

A

Mousseline Creme

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19
Q

milk-based desserts similar to of consistency to egg based creams

A

Pudding

20
Q

“Cornstarch Pudding”

A

Blancmange

21
Q

Pudding made of milk, cream, sugar and flavoring thickened by cornstarch

A

Blancmange

22
Q

Blancmange made with almonds, almond paste and gelatine.

A

French Blancmange

23
Q

Similar to pastry creambut with less conrnstarch. It is usually flavored with chocolate or coconut.

A

Cream Pudding

24
Q

Italian cream made of milk and gelatin

A

Panna Cotta

25
Q

Milk, cream eggs and sugar ar pured into bread or rice and baked on baine-marie

A

Baked Pudding

26
Q

Similar to steamed pudding, but it is heavy, dense and rich.

It is comforting during the winter season

A

Steamed Pudding

27
Q

Sweetened rice that has been steamed or baked after milk, sugar and eggs are poured

A

Rice Pudding

28
Q

bread-lined pudding withh summer fruit filling

A

Summer pudding

29
Q

Pastry cream + Italian Meringue + Gelatin

A

Creme St. Honore

30
Q

whipped cream + melted chocolate

A

Chocolatine/ Creme Fondant

31
Q

pastry cream + whipped cream + gelatine

A

Creme Diplomate

32
Q

French term for “foam”
refering to dessert which is sweet or savory, mixed with eff foam or cream,

A

Mousse

33
Q

Determines the egg foam used and gelatine required

A

Flavor Base

34
Q

3 Bases for Mousses

A

Fruits
Stirred Creams
ganache

35
Q

2 types of egg foams for mousse

A

Italian Meringue
Sabayon /Pate a bombe

36
Q

foam for light and delicate mousse

A

Italian Meringue

37
Q

foam that is rich and complex for mousse

A

Sabayon/ pate a bomb

38
Q

thins out the flavor of the base containing 35% fat minimum

A
39
Q

2 setting agents for mousse

A

Cocoa butter and gelatin

40
Q

fruit puree + soft peak cream + meringue + gelatin

A

Fruit mousse

41
Q

chocolate ganache + whipped cream + egg foam

A

Chocolate mousse

42
Q

Creme Anglaise + whipped cream + gelatin

A

Creme Bavaroise

43
Q

creme anglaise thickened by butter and custard

Placed in an immerssion blender to emulsify cream.

A

Cremeux

44
Q

By L’E cole du Grand Chocolate
meaning “ creamy and smooth” in Japanese

A

Namelaka

45
Q

glucose+ milk+gelatin boiled

incorporate in melted chocolate

add whipped cream

A

Namelaka

Pastry (5 decks)

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