Fresh and cooked cheese fillings – may include sweet mixtures of Cottage cheese, Cream cheese, Ricotta, Mascarpone and Quark.
Fruit –may be used fresh, poached, as a pulp, boiled and or thickened with pectin, gelatine, or starch (jelly, jams).
Fruit may be frozen after initial preparation to change consistency and retain colour and flavour. Commercial manufactured fillings are readily available.
Fresh Cream and/or Imitation Cream based – may be flavoured with liqueur and/or fruits, including chocolate and other flavours.
Creams may be stabilised with agar agar, gelatine and or starches. Special powders are commercially available to stabilise cream, which are freeze and thaw stable.
It is important not to overwhip cream before using in mousses and fillings because further mixing can cause the cream to ‘split’, this is when the fat solids separate from the liquids causing a granulated or lumpy mouth feel, a smooth feel is desirable.
Marzipan and Nougat – may be used by itself or with the addition of liqueurs and /or other flavours.
It is a requirement of this Unit you complete Work Projects as advised by your Trainer. You must submit documentation, suitable evidence or other relevant proof of completion of the project by the date agreed to with your Trainer.
The student need to decide on a selection of products to produce.
Fillings icings and glazes
2.1 Each product will need either filling or product to finish outside:
Filling that might need to be made before the product is to be backed