Fritter is any kind of food coated in batter and deep fried. Fritters are exclusively dough- or batter-based foodstuffs. Small cakes made with a primary ingredient, mixed with batter and fried, are found in many American cuisines. "Corn fritters" and "apple fritters" are well known. Others may include potato fritter, pineapple fritter, apple fritter, pea fritter, etc. Beer, champagne or yeast batter are used for fritters. A beignet which is the French word for fried dough refers to a pastry made from deep-fried yeast leavened dough and sprinkled with confectioner's sugar. Churros are the Spanish equivalent to the beignet, made from a cooked dough. Crepe soufflé is a pancake batter that has whipped egg whites added to it. Sweet Omelettes also come in the normal version or whipped eggs, which provide a soufflé effect. The “Omelette Confiture” is finished by sprinkling sugar on the top and caramelising it with a hot poker. 3. Sabayon based desserts Sabayon / custard refers to a number of culinary preparations involving whipped and cooked sugar, egg yolk and/ or milk, mixtures, on a double boiler. Mousse is a form of light and creamy dessert typically made from egg sabayon and cream usually in combination with other flavours such as chocolate or puréed fruit. Ideally fruit with high pectin content is used as the flavouring and setting agent. The word mousse is derived from the French word mousse which means “lather” or “foam. Soufflé is the French term for “to blow up”. It is a light and airy mixture that can be used as either savoury or sweet. Basically a Crème pâtissière is cooked and whipped egg whites are folded in. This is placed into a well greased and sugared mould and baked either dry or in a bain-marie. Varying flavours can be achieved from hazelnut to Grand Marnier. Zabaione / zabaglione is an Italian dessert made with egg yolks, sugar, a sweet wine usually Marsala wine. It is a very light custard, which has been whipped to incorporate a large amount of air. Zabaglione is traditionally served with fresh figs. Bavarois is the French for Bavarian cream. It is a delicate cream dessert made with a Crème Anglaise base which is set using gelatine and lightened up with whipped cream. The whipped cream may be added just at the point of setting. Various flavourings such as fruit purée, chocolate, coffee, or liqueurs may also be added. Bavarian cream is usually filled into a fluted mold, chilled until firm, then turned out onto a serving plate 4. Baked custard based Baked custard refers to any combination of egg (whole or separated), milk and/or cream, baked together “au bain-marie” style. Baking “au bain-marie” style means that the food container is placed in a tray of water and baked in the oven. Diploma in Advanced Culinary Arts | Baking & Patisserie 358
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