Microsoft Word - French Cuisine 96 hour Course Recipe Book

CERTIFICATE IN FRENCH CUISINE

PREPARATION METHOD

1.

Open the vanilla pod, remove the pulp

2. Prepare softened butter and cold water for blooming gelatin into its double size. 3. Keep the iced water after use. 4. Whip cream to medium to stiff peak. 5. Separate clear egg yolks and set aside with cover. 6. Prepare a whisk, a sift, a clean bowl & a thermometer 7. Infuse heat cream and milk with vanilla seed for 10 minutes with cover. 8. When infusion is completed, mix well sugar and cornstarch. 9. Combine them into yolks. 10. Reheat the liquid to boil and pour over the egg mixture. Mix well. 11. Return to the saucepan and continue to cook with medium heat. 12. When the custard is boiled, sift immediately into a bowl and add gelatin. 13. Afterwards, cool the mixture down to 40 ℃ .

14.

Combine with softened butter.

15. Cool the mixture to 10 ℃ (its texture is like a soft meringue peak) for folding

whipped cream. Wrap tightly in plastic and keep cold until firm. 16. Transfer to a piping bag before use. 17. Before using, slightly mix the custard cream to the desired consistency. 18. Garnish with raspberries

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