Gelatin is bloomed and added to the hot anglaise sauce cool to setting point and fold in whipping cream. Pour into molds refridgerate until set unmold.
Flavors can be added such as chocolate praline fruits and liquors
What is a basic custard?
Heat Milk with 1/2 sugar mix remainng sugar with eggs
temper with hot milk, strain and pour into caramel coated ramekins bake in a water bath until fully set.
cool and wrap refridgerate for at least 24 hours before unmolding.
A portion caramel melts to create a sugar syrupy sauce ovedr the creme caramel.
How do you use gelatin?
Hydrate (bloom) it. Then warm or melt it
Difference between Rousse or Royale
Russe is line with lady fingers and layered with sponge with bavarian cream. While a Charlotte Royal is a line domed mold filled with a fruit bavarian cream
Anglaise is made with
Pot of milk and with half sugar and salt, cook egg yolks whipped with rest of sugar...temper egg yolks with milk strain the sauce in metal container and chill in water bath stir in vanilla extract and butter.
Same as pastry cream no cornstarch
Types of Meringues
Heat water and sugar to 243 degrees s(softball) stage
Whip whites until soft peaks
Add sugar syrup while mixer is running
Egg whites and Sugar (granulated) heating over a double boiler stir constantly until reaching 140 degrees whip in the mixer until white and fluffy (whisk) heat eggs for volume dissolve sugar pasturize the eggs to kill any bacteria
Whip until foamy gradually add sugar whip until desired peak.