The Award Winning
Bakeshop Video Series Special

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Produced by: The Culinary Institute of America

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• Laminating Dough Part-1
• Vanilla Sauce and Pastry Cream Part-2
• Meringue Part-3
• Chocolates and Confections ©March 2007

Presenting a comprehensive analysis on the fundamentals of baking and pastry.

Gain the knowledge to assure the highest standards for your sauces and pastry cream.

This series will teach your students or staff great ways to create a proprietary point of difference. A culinary “signature” your customers and competitors will notice.

Laminating Dough
23 minutes Part-1

When fats are introduced to dough, they change the dough's texture as well as the way in which dough behaves during mixing, kneading, shaping and baking.

• Learn the essentials of making laminated dough used in puff pastry, Danish, and croissants, including key ingredients and formulas.
• Discover mixing, rolling and shaping methods.
• Find out how to evaluate quality in your finished baked goods.

Vanilla Sauce and Pastry Cream
19 minutes Part-2

The difference between a plain baked item and a fancy pastry often relies on the presence of an icing or filling, a sauce or a glaze.

• Explore the techniques and basic recipes for these staples of fine pastries.
• Learn the quality standards for evaluating vanilla sauce and pastry cream.

Meringue
20 minutes Part-3

Egg whites can be beaten to a foam to use as a leavener or lightener. Meringues are made by incorporating enough sugar to both stabilize and sweeten the foam.

• Explore the techniques and preferred methods for creating common, Swiss-style and Italian-style meringue.
• Learn both classic uses of meringue and innovative presentations.
• Gain helpful tips on producing, storing and evaluating this fundamental component of the professional baker's art.

Textbook
Culinary Arts/Advanced Baking
Hardcover, 400 pages

Chocolates
& Confections
Formula, Theory, and Technique
for the Artisan Confectioner
©March 2007

Publisher: John Wiley & Sons, Inc.
Author: The Culinary Institute of America, Peter P. Greweling

This book contains 140 formulas and variations for beautiful confections, including dairy-based centers, crystalline and noncrystalline sugar confectionery, jellies, and nut center and aerated confections.

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