Summary and Comparison

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About
  1. Bavarian

    Base: Custard sauce

    Gelatin

    Whipped cream

  2. Chiffon

    Base: Starch-thickened (fruit filling type)

    Egg-thickened (custard type)

    Egg- and starch-thickened (pastry cream type)

    Gelatin

    Egg whites

    (Optional whipped cream)

  3. Mousse

    Base: Many varieties

    Little or no gelatin

    Egg whites and/or whipped cream

  4. Soufflé

    Base: Many varieties, usually containing egg yolk

    Egg whites

    Baked