© 2009 Cengage Learning. All Rights Reserved. Chapter 18 Petits Fours and Confections.

Slides:



Advertisements
Similar presentations
Kinds of Cookies Rolled Dropped Bar Refrigerator Pressed Molded.
Advertisements

By the end of class you will be able to: Define what a leavening agent is Identify the types of leavening agents and their purpose Describe the steps.
BRIEF HISTORY, DESCRIPTION AND USES. Sugars. First cultivated as sugarcane…… Europeans were late in using cane sugar………… Eight thousand years ago, sugar.
© 2009 Cengage Learning. All Rights Reserved. Chapter 14 Cake Mixing and Baking.
Baking.
CAKES COOKIES PIES YEAST BREADS QUICK BREADS
Write these…… List and describe the basic baking ingredients and write the functions of each? 4/15/2017.
Warm Up Why do bread, cakes and baked goods rise?.
CHAPTER 8 desserts & bakery products
The Science of Baking….
ICINGS & TOPPINGS. The dessert sauce and filling can be as important as a pretty decoration on cake. Served on a side in a sauceboat or presented on a.
What happens when you heat a sugar solution? Super saturated Sugar solution Much sugar water sugar.
Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Basic Syrups, Creams, and Sauces 12.
© 2009 Cengage Learning. All Rights Reserved. Chapter 16 Mousse.
LAMINATED OR ROLLED IN DOUGHS ADVANCED CULINARY. WHAT ARE THEY? Any ideas? Dough’s that contain many layers of fat sandwiched between layers of dough.
© 2009 Cengage Learning. All Rights Reserved. Chapter 15 Syrups, Creams, Custards, Egg Foams and Icings.
Fats.
PREPARE AND PRODUCE CAKES AND PASTRIES
Chocolate 5.4. Chocolate Chocolate is produced from cocoa beans picked from cacao trees Chocolate is produced from cocoa beans picked from cacao trees.
© 2009 Cengage Learning. All Rights Reserved. Chapter 10 Cookies.
Pies and Tarts. Pies A pie is any dish that has a crust with a filling. Types of Pies – Cream – Custard – Savory – Fruit.
© 2009 Cengage Learning. All Rights Reserved. Chapter 19 Frozen Desserts.
INGREDIENTS AND TECHNIQUES
© 2009 Cengage Learning. All Rights Reserved. Chapter 12 Pastry Doughs.
Icings Production and Application Frosting or Icing - sweet coatings for baked goods.
Quick Breads Chapter 16. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved.
Bake Shop Essentials.
Cookies and Brownies Chapter 10 Sarah R. Labensky, Priscilla Martel and Eddy Van Damme On Baking 3 rd edition.
Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 26 Sugar Techniques.
Cakes, Cookies, & Candies. Shortened Cake A shortened cake is also called a butter cake It contains a solid fat, flour, salt, sugar, eggs, & liquid The.
FOODS II 7.03 Understand marketing issues specific to cakes, fillings, and frostings.
Food Service 2: Unit 10 Cakes and Icing. Cake Ingredients FatButter, margarine, and shortening. (Shortening holds more air than other types of fat which.
Sugars. Purposes in baking: Add sweetness and flavors.
Cookies.
American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Section Nine Unit 16 Icings,
Baking and Pastry.
Foods II: Cake Unit Dessert comes from the French word, desservir, which means “to clear the table.”
Desserts Pies, Cakes, & Cookies.
Adapted by Dr. Vivian G. Baglien. GOALS  The goal in candy making is to control the way these individual molecules come back together again to form a.
Chapter 8.4 Pies and Cookies. Pastry Pie Dough Basic dough –Made of three parts flour, two parts fat, and one part water (by weight). –When made.
Chapter 8.3 Quick Breads and Cakes.
Y2.U8 Baking/Desserts. Blank Next… Which ingredient makes baked goods moist, adds flavor, and keeps the baked item fresh? 1.
Breads.
Cookies. Cookie Facts koekje “cookie” in Dutch meaning little cake used to test oven temperature.
Sugar Cookery CRYSTALLINE candy contains sugar crystals…very small sugar crystals! These small crystals create a smooth and creamy texture. While making.
Pies and Candy. Types of Pie Dough Two basic types of pie dough are double and single crust. An example of single crust is pumpkin and an example of double.
Preparing Cakes, Cookies, and Pastry. Lesson Objectives Improve the quality of nutrition content of cakes, cookies, and pastry served to students. Improved.
Section 27-2 Bakeshop Ingredients.
Baking Ingredients Functions.
Baking Ingredients Functions. Wheat Varieties 4 Hard wheats contain greater quantities of the proteins glutenin and gliadin, and are used to produce strong.
Pie and Cake Notes Chapter 46 & 47 Pies Pies- any dish consisting of a crust with a filling. Pastry should be tender and flaky. Filling should have a.
Baking and Quick Breads. Ingredients Used in Baking Flour The endosperm portion of the wheat kernel Provides structure to the baked product Gluten Develops.
Ch. 46- Candies What are the types of candies? What is the best way to prepare and store candies?
CAKES MIXING AND BAKING Producing Cakes needs much precision than producing breads. Cakes are high in fat and sugar, creates structure that supports the.
Baking Basics Chapters 44, 46 and 47.
Syrups, Creams, Custards, Egg Foams and Icings
Cake Icings Foods II Obj. 6.0.
COOKIES.
INTRODUCTION TO BAKING
© 2009 Cengage Learning. All Rights Reserved.
SUGAR BASED CONFECTIONERIES
© 2009 Cengage Learning. All Rights Reserved.
CAKES COOKIES PIES YEAST BREADS QUICK BREADS
D1.HPA.CL4.08 Slide 1. Prepare and produce cakes and pastries Assessment for this Unit may include:  Oral questions  Written questions  Work projects.
Advanced Icings.
CAKES COOKIES PIES YEAST BREADS QUICK BREADS
Petits Fours and Confections
10 Cookies and Brownies.
18 Petits Fours and Confections.
© 2009 Cengage Learning. All Rights Reserved.
Presentation transcript:

© 2009 Cengage Learning. All Rights Reserved. Chapter 18 Petits Fours and Confections

CHAPTER 18 © 2009 Cengage Learning. All Rights Reserved. Introduction: History and Evolution of Petits Fours Petits Fours: miniature cookies, tartlets and cakes Refers to small size and delicacy – can be adapted from many traditional items Traditional and contemporary Mignardise, friandise, amuses bouche

CHAPTER 18 © 2009 Cengage Learning. All Rights Reserved. Introduction: History and Evolution of Petits Fours Categories of Petits Fours –Petits Fours Sec –Petits Fours Glacé –Petits Fours Frais –Petits Fours Déguisé –Petits Fours Prestige

CHAPTER 18 © 2009 Cengage Learning. All Rights Reserved. Introduction: History and Evolution of Petits Fours Categories of Petits Fours –Petits Fours Sec Dry and crisp cookies that are not filled Icebox, molded, piped or sheet cookies Common dough: shortbread, sable Breton, puff pastry Parisian macaroon –“curing” in refrigerator –Filled with butter cream or ganache –The color represents the flavor

CHAPTER 18 © 2009 Cengage Learning. All Rights Reserved. Introduction: History and Evolution of Petits Fours Categories of Petits Fours –Petits Fours Glacé Bite-sized cakes with a thin glaze Thin layer of marzipan on top of the cake Delicate piping on top surface –Petits Fours Frais Served on the day they are made Éclairs, tartlets, Parisian macaroon with fresh fruits Almond cakes, madelines and financiers

CHAPTER 18 © 2009 Cengage Learning. All Rights Reserved. Introduction: History and Evolution of Petits Fours Categories of Petits Fours –Petits Fours Déguisé Fresh, dried or candied fruits coated in cooked sugar, fondant or chocolate The fruits can be wrapped in marzipan The moisture softens the sugar Considerations for Dipping Fruits in Sugar –The fruits must be properly cleaned and completely dried –Fruits with high moisture content should be coated in marzipan

CHAPTER 18 © 2009 Cengage Learning. All Rights Reserved. Introduction: History and Evolution of Petits Fours Categories of Petits Fours –Petits Fours Prestige Smaller version of contemporary entremets or other desserts Advanced techniques

CHAPTER 18 © 2009 Cengage Learning. All Rights Reserved. Storage and Service Considerations depend on the individual characteristics of each item Temperature and humidity control Freezing of the bases and doughs

CHAPTER 18 © 2009 Cengage Learning. All Rights Reserved. An Introduction to Sugar Confections Chocolate confections Flour confections Sugar confections Sugar Confections in History –The method to extract sugar from sugar cane was established in India –Persians, Arabs, Spanish and countries in North Africa adapted the technique –Used as a sweet flavoring in medicine, electuaries and sold pills

CHAPTER 18 © 2009 Cengage Learning. All Rights Reserved. An Introduction to Sugar Confections Sugar Solutions –Lowers the ratio of water by boiling the solution –Before thermometer was invented, the degree of cooking was determined by dropping a small amount of sugar in cold water and feeling the texture

CHAPTER 18 © 2009 Cengage Learning. All Rights Reserved. An Introduction to Sugar Confections Sugar Solutions –Saturation of sugar Solution is saturated when the maximum quantity of sugar is dissolved water Supersaturated solutions Agitations or foreign material (seed) can cause crystallization

CHAPTER 18 © 2009 Cengage Learning. All Rights Reserved. An Introduction to Sugar Confections Sugar Solutions –Crystallization Crystalline and non-crystalline confections Guideline to avoid crystallization –Avoid Impurities –Cooking Temperature –Sugar Grains –Agitation Doctors –Glucose –Inverted sugar –Acids

CHAPTER 18 © 2009 Cengage Learning. All Rights Reserved. An Introduction to Sugar Confections Sugar Solutions –Caramelization and the Maillard Reaction Sugar caramelizes when it is heated above 320°F Changes the sweet flavor into richer, nutty and bitter flavor Maillard reaction occurs when protein and sugar are combined under heat Leads many familiar flavors such as caramels, bread, coffee beans, chocolate, dark beers

CHAPTER 18 © 2009 Cengage Learning. All Rights Reserved. Categories of Sugar Confections Crystalline confections Non-crystalline confections Aerated confections Jelly

CHAPTER 18 © 2009 Cengage Learning. All Rights Reserved. Categories of Sugar Confections Crystalline Confections –Sugar crystals are formed during the process –Based on supersaturated sugar solution –Crystal size is determined by how quickly the sugar solution was cooled down –The number of crystal depends on the level of agitation during the cooling process

CHAPTER 18 © 2009 Cengage Learning. All Rights Reserved. Categories of Sugar Confections Crystalline Confections –Fondant Pastry fondant –Used as a glaze –Less viscous, more fluid Confectionary fondant –The crystals are finer and viscosity is greater –The sugar syrup cooked to higher temperature –Able to take up additional flavorings and oils –Can be poured into starch molds to set until firm

CHAPTER 18 © 2009 Cengage Learning. All Rights Reserved. Categories of Sugar Confections Crystalline Confections –Fondant Technique for Fondant –Combine the ingredients and cook to the required temperature –Stir in salt at the end of cooking process –Cool the mixture on a granite slab to 122°F –Place the seed on top of the syrup if using –Agitate to a desired level –Keep in an airtight container and allow to mature overnight

CHAPTER 18 © 2009 Cengage Learning. All Rights Reserved. Categories of Sugar Confections Crystalline Confections –Fondant Starch Molds for Fondant Fillings –Used to form a fine crust on soft fondant –The fondant is melted to 150°F and liqueur or flavoring is added –The mixture is deposited into the starch molds and allowed to set –Technique for fondant

CHAPTER 18 © 2009 Cengage Learning. All Rights Reserved. Categories of Sugar Confections Crystalline Confections –Fudge Based on the formulation of fondant with additional ingredients, such as dairy products, fat, nuts and chocolate The additional ingredients affect on stability by altering the texture, appearance and shelf life The fudge should be enrobed or wrapped immediately after cutting –Technique for fudge

CHAPTER 18 © 2009 Cengage Learning. All Rights Reserved. Categories of Sugar Confections Crystalline Confections –Liqueur Cordials A fine crystalline shell surrounds liqueur-flavored supersaturated sugar solution Can be molded in chocolate Alcohol content of the liqueur affects on the rate of crystallization Technique for Liqueur Cordial

CHAPTER 18 © 2009 Cengage Learning. All Rights Reserved. Categories of Sugar Confections Crystalline Confections –Dragees Roasted nuts that are coated in sugar and then coated again in a smooth sugar or chocolate coating Cook in a round-bottomed copper pot Technique for Dragee –Panning The process for coating confectionary centers (i.e. nuts) Soft sugar panning, hard sugar panning, chocolate panning

CHAPTER 18 © 2009 Cengage Learning. All Rights Reserved. Categories of Sugar Confections Non-Crystalline Confections –No crystal formation during the cooing process –Dairy products are common ingredients which triggers the Maillard reaction –Tips to prevent the crystallization

CHAPTER 18 © 2009 Cengage Learning. All Rights Reserved. Categories of Sugar Confections Non-Crystalline Confections –Hard Candies Minimal water content in the final product creates the texture Glucose is added to prevent crystallization and to make the sugar moldable Acids prevent crystallization but also retracts moisture Pulled sugar technique Hard candy technique

CHAPTER 18 © 2009 Cengage Learning. All Rights Reserved. Categories of Sugar Confections Non-Crystalline Confections –Brittles Crunchy sugar confection with added nuts or seeds The sugar is cooked to a high temperature to evaporate the maximum amount of liquid, caramelized flavor and color Baking soda lightens the texture Brittle process

CHAPTER 18 © 2009 Cengage Learning. All Rights Reserved. Categories of Sugar Confections Non-Crystalline Confections –Caramel and Toffee The difference is the moisture content at the end of the cooking process The texture of caramel ranges from soft to hard Toffee is usually hard and crunchy Common dairy ingredients: cream, milk, evaporated milk or condensed milk Process for caramel and toffee

CHAPTER 18 © 2009 Cengage Learning. All Rights Reserved. Categories of Sugar Confections Aerated Confections –Consist of a stable foam –Marshmallow and nougat –Added gelling agents –Ingredients responsible for stabilizing the structure Cooking of egg whites while whipping Gelatin whipped with sugar

CHAPTER 18 © 2009 Cengage Learning. All Rights Reserved. Categories of Sugar Confections Aerated Confections –Marshmallows Derived from Egypt, originally used for medical purposes Marshmallows made with or without egg whites Egg whites and gelatin stabilizes the light structure Process for Marshmallow with Egg Whites and Gelatin Process for Marshmallow with Gelatin

CHAPTER 18 © 2009 Cengage Learning. All Rights Reserved. Categories of Sugar Confections Aerated Confections –Nougat A dense aerated confection with various textures The temperature controls the texture of the final product Nougat de Montelimar A caution on the temperature of additional ingredients Process for Nougat

CHAPTER 18 © 2009 Cengage Learning. All Rights Reserved. Categories of Sugar Confections Jellies –Many varieties are commercially available –Consist of a supersaturated sugar solution, flavorings and binding agents –Gelatin, pectin, agar and starch

CHAPTER 18 © 2009 Cengage Learning. All Rights Reserved. Categories of Sugar Confections Jellies –Jellification Ingredient Technology A supersaturated sugar solution in the formula provides the sweetness, texture and shelf life The amount of moisture in the mixture determines the softness Flavorings –Range from natural fruit juices or puree to acidic powders –Acid may be needed for a proper jellification in pectin-based jellies

CHAPTER 18 © 2009 Cengage Learning. All Rights Reserved. Categories of Sugar Confections Jellies –Jellification Ingredient Technology Binding Agents –Gelatin »Most common gelling agent in confection industry »Thermo-reversible » % of the total weight of the candy »Protein in gelatin denatures above 176°F/80°C »Acid and certain natural enzymes in some fruits can denature protein

CHAPTER 18 © 2009 Cengage Learning. All Rights Reserved. Categories of Sugar Confections Jellies –Jellification Ingredient Technology Binding Agents –Agar Powder »Substituted with gelatin when animal product can not be used »Extracted from seaweed and red algae »Thermo-reversible »Only % of the total weight of the candy »Short and rubbery texture »Hysteresis

CHAPTER 18 © 2009 Cengage Learning. All Rights Reserved. Categories of Sugar Confections Jellies –Jellification Ingredient Technology Binding Agents –Pectin »Yellow Pectin (apple pectin) »Pectin NH »Medium Rapid Set Pectin »Heat triggers the jellification properties »Solid content »Acid level

CHAPTER 18 © 2009 Cengage Learning. All Rights Reserved. Binding Agents: Pectin Jellies –Jellification Ingredient Technology Pates de Fruits –Fruit juice or puree, sugar, glucose, yellow pectin and an acid –Slightly firm in texture but still tender –The color range from opaque to translucent –The concentration of sugar solution affects on the texture –The process must be closely followed to yield the desired property of the candy –Pates de Fruits Method

CHAPTER 18 © 2009 Cengage Learning. All Rights Reserved. Conclusion Petit fours items can include a miniature version of the items already offered More labor cost but less ingredient cost Maintain a balance of products for presentation and display