Fillings, Mousses and Gelatine based desserts Flashcards Preview

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Flashcards in Fillings, Mousses and Gelatine based desserts Deck (30)
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1
Q

What is used to fill Genoise Sponge Cakes?

A

Lightly sweetened whipped cream

2
Q

What is used to fill the famous Swiss Truffle Torte?

A

Ganache filling

3
Q

What are used as pie filling?

A

Cooked, thickened fruit fillings

4
Q

Name the 9 fillings

A
  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
5
Q

Chantilly Cream

A
  • Lightly sweetened whipped cream with the addition of vanilla
  • Used for filling sponge cakes, roulades and other sweets
6
Q

Fruit and Berry filling/ Pie filling

A
  • 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
7
Q

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

A
  1. Waxy Maize
  2. Cornstarch
  3. Tapioca starch
8
Q

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

A

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

9
Q

Cream cheese filling

A
  • 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
10
Q

When using eggs in filling what has to be done?

A

You have to bake the filling

11
Q

Nut filling

A
  • 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
12
Q

Poppy seed filling

A
  • 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
13
Q

Chocolate filling

A
  • Used to fill danishes and croissants and other items that will be baked out
  • Consists of sugar, cocoa, cake crumbs, butter and eggs
14
Q

Marzipan and frangipan

A
  • 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
15
Q

How are marzipan and frangipan filling made?

A
  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
16
Q

Lemon cream filling

A
  • 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
17
Q

How do you make lemon cream filling?

A
  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.
18
Q

Cream pie fillings

A
  • 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
19
Q

What is a moose?

A

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
20
Q

What do mousses consist of?

A

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

21
Q

What is the thickener in a chocolate mousse?

A

The couverture chocolate

22
Q

What should be used in fruit and liqueur mousses?

A

Binding or thickening ingredients such as gelatin

23
Q

Name 2 gelatin based desserts

A
  1. Charlottes

2. Bavarian Cream

24
Q

Bavarian cream

A
  • 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
25
Q

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

A
  1. Fruit and berry purees
  2. Chocolate
  3. Nuts
  4. Liqueurs
26
Q

How do you un-mold bavarian cream?

A
  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
27
Q

What are the 2 kinds of charlottes?

A
  1. Charlotte russe

2. Charlotte royale

28
Q

Charlotte royale

A
  • Bavarian cream based

- Molds are lined with jelly rolls

29
Q

Charlotte russe

A
  • Bavarian cream based

- Molds are lined with lady fingers

30
Q

What is the classic hot charlotte made with?

A
  • 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