Mais conteúdo relacionado Semelhante a Chapter 34 (10) Chapter 341. C H A P T E R THIRTY-FOUR
CUSTARDS, CREAMS,
FROZEN DESSERTS AND
DESSERT SAUCES
“ Like a host at a good part, vanilla encourages all the elements
present to rise to the occasion and make their own contributions
”
to the whole, without calling undue attention to itself.
– Richard Sax, American food writer, cook author and teacher (1954-1995)
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
2. After studying this unit 2
CUSTARDS, CREAMS, FROZEN DESSERTS AND DESSERT SAUCES
You will be able to:
– Prepare a variety of custards and creams
– Prepare a variety of ice creams, sorbets and
frozen dessert items
– Prepare a variety of dessert sauces
– Use these products in preparing and serving
other pastry and dessert items
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
3. Custards 3
CUSTARDS, CREAMS, FROZEN DESSERTS AND DESSERT SAUCES
Liquids thickened by coagulated egg protein
– Stirred custards
Vanilla custard sauce (Fr. crème anglaise)
Pastry cream
Sabayon
– Baked custards
Crème caramel
Crème brûlée
Cheesecake
Bread pudding
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
4. SAFETY ALERT - Eggs 4
CUSTARDS, CREAMS, FROZEN DESSERTS AND DESSERT SAUCES
Eggs are PHF/TCS foods. Custards cannot be
heated to temperatures high enough to destroy
bacteria. When making custards:
– Wash hands thoroughly; use clean sanitized
equipment
– Do not let exterior or egg shell come into
contact with raw egg
– Heat milk just below a boil to reduce total
cooking time
– Chill custards quickly over an ice bath
– Do not store any custard mixture at room
temperature
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
5. Soufflés 5
CUSTARDS, CREAMS, FROZEN DESSERTS AND DESSERT SAUCES
Made with a custard base that is lightened with
egg whites and then baked
Light, fluffy texture and tall rise
Can be sweet or savory
Baked in straight-sided molds or ramekins
Frozen soufflés are not true soufflés; they are a
creamy custard mixture thickened with gelatin and
lightened with egg whites
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
6. Creams 6
CUSTARDS, CREAMS, FROZEN DESSERTS AND DESSERT SAUCES
Creamy-textured dessert items made with
whipped egg whites and/or whipped cream
Some are thickened with gelatin
– Bavarian creams
– Chiffons
Others are softer and lighter
– Mousses
– Crème Chantilly
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
7. Creams 7
CUSTARDS, CREAMS, FROZEN DESSERTS AND DESSERT SAUCES
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
8. Bavarian Cream 8
CUSTARDS, CREAMS, FROZEN DESSERTS AND DESSERT SAUCES
1 Adding gelatin to the 2 Folding in the whipped
custard base. cream.
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
9. Mousse 9
CUSTARDS, CREAMS, FROZEN DESSERTS AND DESSERT SAUCES
1 Folding in the whipped 2 Folding in the whipped
egg whites. cream.
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
10. Frozen Desserts 10
CUSTARDS, CREAMS, FROZEN DESSERTS AND DESSERT SAUCES
Ice cream and gelato
– Custards that are churned during freezing
Sherbet and sorbet
– Frozen mixtures of fruit juice or fruit purée
Still-frozen desserts
– Made from mousse, custard or cream layered
with sponge cake and/or fruit
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
11. Lemon Sorbet 11
CUSTARDS, CREAMS, FROZEN DESSERTS AND DESSERT SAUCES
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
12. Dessert Sauces 12
CUSTARDS, CREAMS, FROZEN DESSERTS AND DESSERT SAUCES
Fruit purées
– Many types of fruits can be puréed to create
sauces
Caramel sauce
– A mixture of caramelized sugar and heavy
cream
Chocolate syrup
– Created by adding finely chopped chocolate to
warm vanilla sauce
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
13. Assembling Desserts 13
CUSTARDS, CREAMS, FROZEN DESSERTS AND DESSERT SAUCES
When creating a dessert or a finished dessert
presentation there are three components:
– Base
– Filling
– Garnish
Compose the dessert with the following principles
in mind
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
14. Guidelines for Desserts 14
CUSTARDS, CREAMS, FROZEN DESSERTS AND DESSERT SAUCES
Look for complementary and contrasting-
– flavors, textures and colors
Select an appropriate garnish
The base should be strong enough to hold the
filling, yet tender enough to cut with a fork
Assemble close to service if base will become
soggy
Design presentation so it will not crumble when
served and can be evenly portioned
Create single-portion items, such as individual
tarts, only if space, time and labor permit
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
15. Dessert Presentation 15
CUSTARDS, CREAMS, FROZEN DESSERTS AND DESSERT SAUCES
Cheesecake baked in individual molds, pineapple kebab
and mango sorbet garnished with fresh fruit and
chopped nuts.
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel