Meringue
Meringue
is a type of dessert, often associated with French, Swiss, and Italian cuisine,
traditionally made from whipped egg whites and sugar, and occasionally an acidic
ingredient such as lemon, vinegar or cream of tartar. A binding agent such as
salt, cornstarch or gelatin may also be added to the eggs. The key to the
formation of a good meringue is the formation of stiff peaks by denaturing the
protein ovalbumin (a protein in the egg whites) via mechanical shear. Meringues
are often flavoured with vanilla, a small amount of almond, or coconut,
although if extracts of these are used and are based on an oil infusion, an
excess of fat from the oil may inhibit the egg whites from forming a foam.
They are light, airy and sweet confections. Homemade
meringues are often chewy and soft with a crisp exterior, while many commercial
meringues are crisp throughout. A uniform crisp texture may be achieved at home
by baking at a low temperature (180–200 °F (82–93 °C)) for an extended period
of up to two hours.
History
It has been claimed that meringue was invented in the
Swiss village of Meiringen and improved by an Italian chef named Gasparini
between the end of the 17th century and the beginning of the 18th century.
However, this claim is contested; the Oxford English Dictionary states that the
French word is of unknown origin. It is sure nevertheless that the name
meringue for this confection first appeared in print in François Massialot's
cookbook of 1692. The word meringue first appeared in English in 1706 in an
English translation of Massialot's book. Two considerably earlier
seventeenth-century English manuscript books of recipes give instructions for
confections that are recognizable as meringue, though called "white biskit
bread" in the book of recipes started in 1604 by Lady Elinor Poole
Fettiplace (c.1570 – c.1647) of Gloucestershire and called "pets" in
the manuscript of collected recipes written by Lady Rachel Fane (1612/13–1680)
of Knole, Kent. Slowly baked meringues are still referred to as
"pets" in the Loire region of France due to their light and fluffy
texture.
Meringues were traditionally shaped between two large
spoons, as they are generally at home today. Meringue piped through a pastry
bag was introduced by Antonin Carême.
Types
There are several types of meringue: the sweetened,
beaten egg whites that form the "islands" of floating island (also
known in French as île flottante); the partly cooked toppings of lemon meringue
pie and other meringue-topped desserts; and the classic dry featherweight
meringue. Different preparation techniques produce these results.
French meringue, or basic meringue, is the method best
known to home cooks. Fine white sugar (caster sugar) is beaten into egg whites.
Italian meringue is made with boiling sugar syrup,
instead of caster sugar. This creates a much more stable soft meringue which
can be used in various pastries without collapsing. In an Italian meringue, a
hot sugar syrup is whipped into softly whipped egg whites till stiff and until
the meringue becomes cool. This type of meringue is safe to use without
cooking. It will not deflate for a long while and can be either used for
decoration on pie, or spread on a sheet or baked Alaska base and baked.
Swiss meringue is whisked over a bain-marie to warm
the egg whites, and then whisked steadily until it cools. This forms a dense,
glossy marshmallow-like meringue. It is usually then baked.
Vegan meringue is imitation meringue made using
aquafaba with a small dose of vinegar and caster sugar. It holds similar
characteristics to that of egg-based meringue, but it will quickly burn if
torched or baked incorrectly.
Source : https://en.m.wikipedia.org/wiki/Meringue
Recipe
Ingredients :
Egg white : 475 gr
Sugar : 675 gr
Icing sugar : 400 gr
Maizena : 40 gr
Procedure :
1. Mix egg white and sugar in mixing dough with fast speed until stiff
2. Add icing sugar and maizena, mix again with slow speed
3. Add colour to the dough
4. Put in papping bag and form the dough in sit pan
5. Store in above the oven or in warm temperature for one night
6. Meringue ready to serve or use for garnish cake.
Note : in this hotel, to make meringue a little different from usual, meringue not in bake but kept over oven or warm temperature
Cream Brulee
History
The earliest known recipe
for crème brûlée (burnt cream) appears in François Massialot's 1691 cookbook
Cuisinier royal et bourgeois. The name "burnt cream" was used in the
1702 English translation. Confusingly, in 1740 Massialot referred to a similar
recipe as crême à l'Angloise; 'English cream'.
The dish then vanished
from French cookbooks until the 1980s. A version of crème brûlée (known locally
as Trinity Cream or Cambridge burnt cream) was introduced at Trinity College,
Cambridge, in 1879 with the college arms impressed on top of the cream with a
branding iron'.
Crème brûlée was not very
common in French and English cookbooks of the nineteenth and twentieth
centuries. It became extremely popular in the 1980s, "a symbol of that
decade's self-indulgence and the darling of the restaurant boom", probably
popularized by Sirio Maccioni at his New York restaurant Le Cirque. He claimed
to have made it "the most famous and by far the most popular dessert in
restaurants from Paris to Peoria".
Source : https://en.m.wikipedia.org/wiki/Crème_brûlée
Recipe
Ingredients :
Cream : 500 ml
Fresh milk : 500 ml
Egg : 2 pcs
Egg yolk : 10 pcs
Sugar : 200 gr
Procedure :
1. Boil cream with fresh milk until boiling
2. Add Egg and egg yolk and mix well
3. Add to the glass or mini bowl
4. Store in chiller
5. Add sugar and spray with blowtouch
Pancake
A pancake is a flat cake,
often thin and round, prepared from a starch-based batter that may contain
eggs, milk and butter and cooked on a hot surface such as a griddle or frying
pan, often frying with oil or butter. In Britain, pancakes are often unleavened
and resemble a crêpe. In North America, a leavening agent is used (typically
baking powder). American pancakes are similar to Scotch pancakes or drop
scones. Archaeological evidence suggests that pancakes were probably the
earliest and most widespread cereal food eaten in prehistoric societies.
The pancake's shape and
structure varies worldwide. A crêpe is a thin Breton pancake of French origin cooked
on one or both sides in a special pan or crepe maker to achieve a lacelike
network of fine bubbles. A well-known variation originating from southeast
Europe is a palačinke, a thin moist pancake fried on both sides and filled with
jam, cheese cream, chocolate, or ground walnuts, but many other fillings—sweet
or savoury—can also be used. When potato is used as a major portion of the
batter, the result is a potato pancake. Commercially prepared pancake mixes are
available in some countries.
Pancakes may be served at
any time of the day with a variety of toppings or fillings including jam,
fruit, syrup, chocolate chips, or meat, but in America they are typically
considered a breakfast food. Pancakes serve a similar function to waffles. In
Britain and the Commonwealth, they are associated with Shrove Tuesday, commonly
known as "Pancake Day", when, historically, perishable ingredients
had to be used up before the fasting period of Lent.
Source : https://en.m.wikipedia.org/wiki/Pancake
Recipe
Ingredients :
Egg : 5 pcs
Sugar : 300 gr
Fresh milk : 1000 ml
Flour : 900 gr
Baking powder : 40 gr
Melthed butter : 100 gr
Procedure :
1. Mix egg and sugar in mixing dough with fast speed
2. Add melthed butter and mix again
3. Add flour and baking powder
4. The last add fresh milk
Note : Pancake serve with Honey, chocolate sauce and icing sugar, pancake have smooth texture.
