Label
All
0
Clear all filters

Custards, Puddings, Mousses, and Soufflés

Appears in
Professional Baking
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.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'
The licensor does not allow printing of this title