Diploma in Advanced Culinary Arts | Baking & Patisserie 398 from the heat and whipped at a high speed until it forms stiff peaks and has cooled. Cubes of cold butter are then beaten into the Meringue to form a delicious and smooth buttercream. French Meringue Buttercream – French Meringue buttercreamis prepared by whipping egg whites, cream of tartar and caster sugar until stiff, glossy peaks are formed. Pieces of butter are then cut and whipped into the Meringue to form the buttercream. When used as a base for buttercream, this Meringue remains uncooked and,because of this, French Meringue is not commonly used as a base for the preparation of buttercream. Fruit and Nut Fillings Fresh Fruit – Fresh fruit is used in a number of cake and muffin recipes,and it gives them their characteristic flavour and name, as in BlueberryMuffins, Apple Muffins and Upside Down Pineapple Cake. As a topping, decoratively cut fresh fruit is often used to finish cakes like Fresh Fruit Gateau and Pavlova (a Meringue-based gateau) Fruit Purees – Pureed fruit is used on its own to add colour and taste to products. It is also blended in with other cream-based or custard fillings to enhance the flavour and colour of fillings and coverings for cakes. Pureed fruits, when used as fillings, may be sweetened by the addition of sugar and thickened with corn starch before use. Glazed and Candied Fruit – Glazed and candied fruit is cooked in sugar and water, together with citrus zest, until the liquid has reduced to a thick and shiny glaze or it has crystallised. Glazing and candying are used as methods of preservation, and these fruits are frequently incorporated into the product or used for decoration on finished products. Jams and Conserves – Jams are some of the simplest forms of fillings that can be used in combination with other fillings to enhance flavour. Jams are used to glaze the tops of Fruit Tarts to preserve the freshness of the tarts. Swiss Roll and Victoria Sandwich Cake are examples where jams and preserves are used. Lemon Curd/ Fruit Curd – Lemon curd or fruit curd is made with citrus fruits (such as lime, lemon, orange or tangerine) or other fruits like passion fruit and mango. The tart flavour of fruit curd compliments the sweetness of Meringues, and so they are often used in combination. Marzipan – Marzipan is a paste composed of ground almonds and sugar, mixed in varying proportions. It is mainly used to cover cakes and mould flowers, fruits and figures on them. It is also used in the production of some high-quality cake mixtures. Persipan is a mock marzipan made from other seed kernels (such as those from apricots) that are less expensive than almonds. Nuts – Nuts can be used as part of the batter or dough, a component of the filling or as garnish for finished products. Commonly used nuts are almonds, hazelnuts, walnuts, peanuts
RkJQdWJsaXNoZXIy ODMwNDI=