Pastry FAQs Letter F


 

 

A1.
Crème Frangipane (Frangipane cream) is created by adding pastry cream to almond cream. As to how much, add 30% of pastry cream; another words, add 30g of pastry cream to 100g of almond cream.

 

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A3.
White fondant (also called rolled fondant, white icing, etc.) is an icing that can be rolled out thin (using a rolling pin) and it is used to cover a cake to give a more professional look and finish to the final product (eg; wedding cake, birthday cake, etc).

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A2.
Fraisage is a technique used to blend ingredients together when you want minimal gluten development. You will understand better once you watch the video on Fraisage making Pate sablée.

 

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A4.
Fruits that contain a lot of pectin are; apples, citrus fruits, apples, cranberries, currants, Plums, grapes, quinces.

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A5.
Common fruits that are acidic are; cranberry, grapefruit, kiwi, lemon, limes, orange, pomegranate, pineapple, strawberry, tangerines.

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A6.
Sweet fruits; Banana, date, fig, grape, papaya.

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A7.
Low Pectin Fruits; apricots, blueberries, cherries, peaches, pears, pineapple, raspberries, strawberries.

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A8.
Semi-acidic fruits; Apple, blackberry, cherry, grapes, lychee, mango, nectarine, peach, pear,plums,raspberries.

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A9.
As a rule of thumb, the amount of buttercream filling used in between each cake layer should be about half the thickness of the sponge cake layer.

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A10.
Frosting is buttercream is not exactly the same thing. When you use all butter when making buttercream, it is called buttercream. When you replace a portion of the butter with cheaper fats, such as shortening or margerine, then it is called a frosting.

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A11.
High-ratio cake flour gives the best rise for products that have a high ratio of sugar to flour. It gives excellent crumb color and lots of volume to the final product. If a lot of fat is in the recipe, it will absorb it, preventing the mixture from separating.

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A12.
Bread flour has a high protein content which in turn produces a lot of gluten, which results in a chewy texture, while cake flour has low protein which results in less gluten production, giving you tenderness in the final product, eg; sponge cake, cookies, etc. Cake flour absorbs more liquid and fat than bread flour.

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A13.
Self rising flour is simply flour with baking powder. Assume about a tsp to 1 ½ tsp of baking powder per cup of flour.

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A14.
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A15.
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