Fillings, Mousses and Gelatine based desserts

Question 1

What is used to fill Genoise Sponge Cakes?

Answer 1

Lightly sweetened whipped cream

Question 2

What is used to fill the famous Swiss Truffle Torte?

Answer 2

Ganache filling

Question 3

What are used as pie filling?

Answer 3

Cooked, thickened fruit fillings

Question 4

Name the 9 fillings

Answer 4

1. Chantilly Cream
2. Fruit and Berry filling/pie filling
3. Cream Cheese filling
4. Nut filling
5. Poppy seed filling
6. Chocolate filling
7. Lemon Cream filling
8. Cream pie fillings
9. Marzipan or frangipan filling

Question 5

Chantilly Cream

Answer 5

• Lightly sweetened whipped cream with the addition of vanilla
• Used for filling sponge cakes, roulades and other sweets

Question 6

Fruit and Berry filling/ Pie filling

Answer 6

• Require thickeners
• 2 most important thickeners are eggs and starches
• Made with fresh or frozen fruits
• Usually cooked with the addition of sugar, citric acid, water and thickened

Question 7

What are the 3 thickeners commonly used to thicken pie fillings?

Answer 7

1. Waxy Maize
2. Cornstarch
3. Tapioca starch

Question 8

Which starch is best if you are going to freeze your pie?

Answer 8

Waxy maize or modified starches so the filling wont cause the crust to become soggy or the filling to be watery.

Question 9

Cream cheese filling

Answer 9

• Used to fill danishes and croissants
• Topping for carrot cake
• Consist of: softened cream cheese, sugar, vanilla and eggs
• No eggs if used for icing

Question 10

When using eggs in filling what has to be done?

Answer 10

You have to bake the filling

Question 11

Nut filling

Answer 11

• Used to fill danishes and croissant, strudel, small french pastries and petit-fours
• Nuts should be slightly roasted (enhances flavor)
• Consists of sweet crumbs and sugar that are added to cinnamon and eggs that have been worked to a paste

Question 12

Poppy seed filling

Answer 12

• Used to fill danishes and croissants
• Seeds should be soaked overnight in water and then ground into a paste
• Consists of sweet crumbs, sugar, cinnamon, lemon rind and eggs

Question 13

Chocolate filling

Answer 13

• Used to fill danishes and croissants and other items that will be baked out
• Consists of sugar, cocoa, cake crumbs, butter and eggs

Question 14

Marzipan and frangipan

Answer 14

• Classical type of almond filling
• Used to fill European pastries and tarts
• Uses almond paste as its base
• Used to fill danishes and croissants
• Main ingredient for the famous gâteau pithivier

Question 15

How are marzipan and frangipan filling made?

Answer 15

1. Almond paste and sugar placed in mixing bowl, slowly add softened butter
2. Once smooth, eggs will be incorporated one at a time
3. Mix in the flour
4. Vanilla essence or lemon rind may be added

Question 16

Lemon cream filling

Answer 16

• No aluminium pots
• Refreshing and popular in the summer
• Oranges and limes can be substituted
• Can fill cold: tarts
• Can fill products that will be baked out

Question 17

How do you make lemon cream filling?

Answer 17

1. Cornstarch, sugar, lemon zest and juice, eggs, cream and butter are brought to a boil stirring consistently.
2. When thickened, strain and cool and store in the fridge.

Question 18

Cream pie fillings

Answer 18

• North American favorite
• Banana, chocolate or coconut cream are all based on the same filling
• Pastry cream or custard cream is used as a base
• Only cornstarch to thicken so that the slices of pie will hold shape
• Once cooked, filling can be filled in blind baked pie shells

Question 19

What is a moose?

Answer 19

A huge canadian deer LOL JK

• It is a light frothy dish uncooked and eaten cold
• The word mousse means foam in french
• Can be made in advance and held in the fridge for 5 days

Question 20

What do mousses consist of?

Answer 20

Whipped cream, beaten eggs and the desired flavoring such as chocolate, fruit and berry purees.

Question 21

What is the thickener in a chocolate mousse?

Answer 21

The couverture chocolate

Question 22

What should be used in fruit and liqueur mousses?

Answer 22

Binding or thickening ingredients such as gelatin

Question 23

Name 2 gelatin based desserts

Answer 23

1. Charlottes

2. Bavarian Cream

Question 24

Bavarian cream

Answer 24

• Uses creme anglaise as its base with the addition of natural flavorings, whipped cream and gelatin
• Can be made ahead of time and stored in the freezer
• Do not use aluminium
• Can be stored in the fridge for 5 days

Question 25

What are some natural flavorings that can be used when making bavarian cream?

Answer 25

1. Fruit and berry purees
2. Chocolate
3. Nuts
4. Liqueurs

Question 26

How do you un-mold bavarian cream?

Answer 26

1. Place in warm water to release edges so it can slide out of the container
2. If in silicone molds freeze and remove while frozen

Question 27

What are the 2 kinds of charlottes?

Answer 27

1. Charlotte russe

2. Charlotte royale

Question 28

Charlotte royale

Answer 28

• Bavarian cream based

- Molds are lined with jelly rolls

Question 29

Charlotte russe

Answer 29

• Bavarian cream based

- Molds are lined with lady fingers

Question 30

What is the classic hot charlotte made with?

Answer 30

• Made with fruit fillings such as pear and apple and are baked in molds lined with buttered bread slices and then baked in the oven
• Doesn’t contain gelatin, thickened by cooking to best consistency