CDM Glazes, Fillings & Toppings Flashcards

What is the ideal temperature range for a standard vanilla glaze to achieve a smooth, even coat on a doughnut?

Answer: 95–105°F

A vanilla glaze applied at 95–105°F flows smoothly and sets properly without running off or becoming too thick.

Which ingredient is primarily responsible for the shiny finish on a chocolate glaze?

Answer: Corn syrup

Corn syrup adds gloss and prevents crystallization, giving chocolate glaze its characteristic shiny finish.

When preparing a Bavarian cream filling, what is the key step that prevents lumps from forming?

Answer: Tempering the eggs before adding hot cream

Tempering gradually raises the egg temperature by whisking in hot cream slowly, preventing scrambling and lumps.

What type of sugar is typically used to make a dry coating for a cinnamon-sugar doughnut?

Answer: Granulated sugar

Granulated sugar is used for cinnamon-sugar coatings because it provides the desired slightly crunchy texture and appearance.

What causes a glaze to become grainy or crystallized after setting on a doughnut?

Answer: Insufficient corn syrup or overheating the sugar

Without enough corn syrup or when sugar is overheated, sucrose recrystallizes, creating a grainy texture in the finished glaze.

Which filling is most commonly used in a Boston cream doughnut?

Answer: Pastry cream (crème pâtissière)

Boston cream doughnuts are traditionally filled with pastry cream, which is a thick, egg-and-starch-thickened vanilla custard.