A meringue is a meringue is a meringue- Well not really! Were you aware that that there are 3 basic techniques used in making meringues? And that they individually originate from distinctly different European traditions? The differentiation lies in the extent to which its egg-white foam is heated and the stability that the meringue has. As mentioned, there are 3 basic styles in which meringues are made- Swiss, Italian and French meringues.
The word Ganache is one that appears a lot in dessert recipe cookbooks and though we all know it has chocolate in it, there is very little clarity about what the difference between just plain melted chocolate and a ganache is. The latter is essentially a mix of cream and melted chocolate and is used to glaze desserts and cakes. It can also be used as a filling in cakes or to make chocolate truffles.
France is the birthplace of the patisserie concept and it's no surprise that its choc-a-bloc with them. You will find a patisserie every 100 yards (and that's no exaggeration). The simple fact is that the French love their pastries and so every place that sells them will have its steady patrons. Though there are hundreds of pastry shops that deserve a mention, we are only going to look at 10 of the most popular patisseries in France.
So baking is the passion of your life, and you know at the bottom of your heart that as long as you are baking pastries, you will be the happiest person on earth. You love everything about pastry-making- the careful kneading and elaborate layering, the variety of fillings and then of course the aroma of freshly-baked pastries wafting through your kitchen. But you also want to know exactly how to turn that hobby and passion into a profession. This is what you will have to do to become a pastry chef in Australia.