EPISODE 5: Boston Desserts — Doughlicious!
- Semolina — Semolina comes from durum wheat and is coarser in texture than normal flours. Semolina is used to make pasta, as well as breakfast cereals and puddings.
- Why does pastry dough need to be wrapped in wax paper when it is left to chill? Pastry dough needs to be wrapped while chilling to keep it sanitary and smooth. Wax paper is one way to do it, but you can also use plastic wrap or a clean dish towel.
- Tuile — A tuile is a thin, crisp sweet or savory cookie or wafer made of dough or cheese. Originally from France, "tuile" means "tile" in French and is named after the shape of the French roof tiles it is supposed to resemble. They are commonly added as garnishes to desserts such as panna cotta or used as edible cups for sorbet or ice cream.
- Boston Cream vs. Bavarian Cream — What’s the difference? There’s no such thing as Boston Cream. Boston Cream Pie is a two-layer sponge cake with a thick custard-filled center, usually glazed with chocolate or powdered sugar. Bavarian cream is a cold dessert made with rich custard that has whipped cream folded into it, usually flavored with some fruit or chocolate and set with gelatin.