INTRODUCTION:

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COOKERY TOPIC: Custards, Puddings, Mousse & Soufflés

 

THE MENU: 

• Crème Anglaisé

• Panna Cotta

• Lemon Soufflé 

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MY PRIOR KNOWLEDGE:

My prior knowledge of creating these types of sweets is growing, and I love getting the chance to learn more. I make crème brûlée for the dessert station at The Depot, which I have a lot of fun getting to do- but working with a more "from scratch" recipe is interesting.

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LEARNING OBJECTIVES:

• Prepare & understand range top & oven baked custards

• Create Bavarian cream in its classic style

• Work with soufflés and their preparation

  • understand the rising & makeup of the product​

• Practice pastry staples:

  • crème anglaisé​

  • panna cotta/flan

  • soufflés 

  • creme brulée 

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BACKGROUND:

There are many questions that were addressed during our lecture time today that I am going to be researching this week and working towards figuring out in this research blog. The first question is what is the difference between Panna Cotta, Flan, & Crème Brulée?  The biggest separation between these is between Flan and Crème Brulée. Both consist of cream OR milk, vanilla, egg yolks & sugar. But the difference lies in the toppings- Flan is soft all the way through, with a softer caramel topping (also can have fruit). On the other hand, Crème Brulée is soft custard, with a hard sugar/caramel top- created by torching typically. Panna Cotta differs from the other two because it contains no eggs (vegan friendly!!). 

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https://juliescafebakery.com/creme-brulee-vs-panna-cotta/#:~:text=Cr%C3%A8me%20br%C3%BBl%C3%A9e%20and%20panna%20cotta%20share%20many%20features%20and%20ingredients,of%20gelatin%20and%20sweet%20cream.

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RECIPES:

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