- Cooked sugar What is cooked sugar?
- Frangipane - What is frangipane?
- Ganache - What is ganache?
- Sugar syrup - What is sugar syrup?
- Sugar syrup density - What is sugar syrup density?
- Tant pour tant - What is tant pour tant?
- Invert sugar - What is invert sugar?
- QUESTION 8 GOES HERE
- QUESTION 9 GOES HERE
- QUESTION 10 GOES HERE
Frangipane cream is a mixture of 2 parts plain almond cream , 1 part pastry cream and flavoring.
Ganache is a chocolate mixture that consists of chocolate, heavy cream, milk or evaporated unsweetened milk, butter, and flavoring.
Sugar syrup is a solution of sugar in water.
The density of the sugar syrup depends on the amount of sugar added in one liter of water. The density varies depending on how long you cook the sugar/water mixture.
Sugar syrup that is cooked past a certain temperature (and therefore density), is no longer called a sugar syrup, but instead it is called cooked sugar.
Tant pour tant is a mixture of equal parts of nut powder and icing sugar. Tant pour tant is abbreviated as T.P.T. where nut powder can be almond powder, pistachio powder, etc.
Invert sugar is a mixture of sugar, water and citric acid component that is boiled to a certain temperature.
ANSWER 8 GOES HERE
ANSWER 9 GOES HERE
ANSWER 10 GOES HERE