Types, Uses, and Preparation of Creams, Custards, Puddings, and Related Sauces

The following creams, custards and puddings in Chapter 5 are among the most useful in the Bakeshop. Custards and creams find their way into a great variety of desserts. For example, they are used as fillings or components of cakes and pastries, and as ingredients of desserts such as mousses or Bavarian creams. Understanding how to successfully whip cream and bake custards and puddings are essential skills of a Pastry Chef.