Label
All
0
Clear all filters

Custards, Puddings, Mousses, and Soufflés

Appears in
Professional Baking

By Wayne Gisslen

Published 2008

  • About

This chapter discusses a variety of desserts not covered in earlier chapters. Although most of these items are not baked goods in the sense that breads, pastries, cakes, and cookies are, they are popular desserts that are important in food service. They include custards, puddings, creams, and frozen desserts.

The licensor does not allow printing of this title