Bavarians, Chiffons, Mousses, and Soufflés

All the preparations in this section have one thing in common: They all have a light, fluffy, or puffed texture created by the addition of whipped cream, beaten egg whites, or both.

Although these particular products may be new to you, you should have little trouble learning to prepare them if you have already studied the previous chapter and the first part of this chapter. Once you have learned to prepare crème anglaise, pastry cream, starch-thickened fruit fillings, meringues, and whipped cream and have learned to work with gelatin (read if you have not yet studied gelatin), all you have to do is combine these products in different ways to make bavarians, chiffons, mousses, and soufflés.