Title :- Pastry Cream
Name: Chef Umang Bhartwal
School of Hotel Management, Suresh Gyan Vihar University, Jaipur, Rajasthan
Key Words: Puff Paste, Short Paste, Sweet Paste, Choux Paste, Marzipan, Almond Paste, Touille paste, Meringue- French Meringue, Italian Meringue, Swiss Meringue, Sabayon, Chantillly,Caprice, Lemon Curd Cream, Ganache, Truffle
The main objective of the video is to impart the depth knowledge with types and tips for preparing different types of paste and pastry creams preparation in classical way.
Dessert always leave the remark of the meal which served as a closing course as closing remarks in way of concluding the happening. Dessert word first used in 1600.and which is derived from French word means “ To clear the table.” This etymology is still reflected in current table service, where it is customary to remove everything from the table that’s not being used -salt/pepper shakers, bread baskets, sometimes even flowers before serving dessert. In this video, brief about the paste and pastry creams are discussed under the head of preparation with care and tips, role of base ingredient, and menu example along with quiz that helps the viewers to understand in more clear and effective way.
