Pastry VIDEO CREAMS 2 ANSWERS 1. Into which category of creams would you classify the following creams: crème française (custard french style), caramel custard and blancmange? Moulded creams 2. Which basic cooking method is used for a crème frangaise? Poaching in a water bath without disturbing 3. a. How long is the cooking time for petits pots? about 20 minutes b. What is the maximum water temperature allowed? 80 degrees centigrade 4. The adding of a little water to caramel has three advantages. Name them: It interrupts the browning process of the sugar It makes the caramel runny for pouring As the caramel is softer, it is easier to demould after poaching 5. Give two reasons why caramel custard should be poached on unprinted paper or cardboard. - To prevent direct contact with heat - To increase stability 6. With what is custard "beau rivage" garnished? Cream wafers around the outside In the middle, whipped cream which is flavoured with sugar and vanilla 7. Give the ingredients for blanc mangé: Milk whipped cream almond paste Vanilla pod gelatine leaves a pinch of salt 8. What is served separately with a classical blanc mangé? Raspberry syrup 9. When can the amount of gelatine be halved with a Bavarian cream? When the cream is served directly in the glasses 10. Why should the mould be rinsed out with cold water prior to pouring in Bavarian cream? This allows the cream to be demoulded more easily 11. Give two differences between charlotte royale and charlotte russe Charlotte royale is made with a biscuit roulade and with a Bavarian cream which is "only" flavoured with kirsch Charlotte russe is made with ladyfingers or spoon biscuits and with a Bavarian cream flavoured with kirsch and maraschino 12. For what reasons are creams popular not only in hotels and restaurants but also in hospitals? Creams are refreshing and light, as well as nutritious sweet dishes .