Icing is also called frosting in US. It is sweet, creamy glazed made of sugar with a liquid. Liquid can be water or milk and sometimes enriched with butter, cream cheese, egg white or flavorings. It is used to cover or decorate baked goods such as cookies or cakes.
The simplest icing is glace icing which contains powdered sugar and water. This can coloured or flavored as desired for example using lemon juice in place of the water.
2. MOUSSE
Mousse is prepared food that incorporates air bubbles to give light and airy texture. Dessert mousse are typically made with whipped egg whites or whipped cream and flavored with chocolate or fruit puree.
 |
| French Chocolate Mousse |
3. GANACHE
Ganache is glaze, icing, sauce or filling for pastries made from chocolate and cream. Ganache normally made by heating cream and pouring it in to chopped chocolate.
The ratio chocolate to cream is vary. Two part of chocolate to one part of cream is used for making chocolate truffle. While one to one ratio is used to make glaze.
 |
| Chocolate Ganache Tart |
4. STREUSEL
Streusel is a crumbly topping of flour, butter, sugar that is baked on top of breads, muffins, pies and cakes.
No comments:
Post a Comment